Chicken & Veggie Red Curry

Name: Chicken & Veggie Red Curry Recipe
Yield: 10
Ingredients: Chicken Breast no skin 2.10lbs; Coconut Milk 3 cups (1.5 cans); Tomato Sauce 3 cups (1.5 cans); Sweet potato 1 sweetpotato 5 long; Potato raw 4 small (1-3/4 to 2-1/2 dia cut up) Onions raw 1 small (cut up); Red Bell Pepper 1 large (cut up); Lentils 1.25 cup; Chick Peas (dried) 1 1/3 cup; Salt and pepper to taste; 1 Tbsp finely chopped fresh ginger root; 1.5 Tbsp crushed garlic; 1.5 Tbsp hot (Madras) curry powder; 1 Tbsp Curry Powder; 1 Tbsp Cayanne Pepper; 0.25 Tbsp ground cloves; 8 pods cardamom; 1 cinnamon stick; 1 Tbsp ground cinnamon; 20 Mustard Seeds; 2 Tbsp Olive Oil; 2 cups Water

Number of Servings: 10

Ingredients

Chicken Breast, no skin, 2.10lbsCoconut Milk, 3 cups (1.5 cans) Tomato Sauce, 3 cups (1.5 cans)Sweet potato, 1 sweetpotato, 5" long Potato, raw, 4 small (1-3/4" to 2-1/2" dia cut up) Onions, raw, 1 small (cut up)Red Bell Pepper 1 large (cut up)Lentils, 1.25 cup Chick Peas (dried) 1 1/3 cupSalt and pepper to taste1 Tbsp finely chopped fresh ginger root1.5 Tbsp crushed garlic1.5 Tbsp hot (Madras) curry powder1 Tbsp Curry Powder1 Tbsp Cayanne Pepper0.25 Tbsp ground cloves8 pods cardamom1 cinnamon stick1 Tbsp ground cinnamon20 Mustard Seeds2 Tbsp Olive Oil2 cups Water

Directions

Dump cut up lentils and chick peas into the crock pot first, then add veggies and all of the seasonings on top of the veggies. Add chicken last (need not be cut up). Cover and cook for 7 hours on high, shredding the chicken about 4 hours into cooking.

Yields 10-12 servings. Nutritional information calculated for 10.

Number of Servings: 10

Recipe submitted by SparkPeople user DOGSNRODENTS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving