Curry Chicken (or Pheasant) Crock Pot

about 4 chicken breasts, frozen or thawed

tons of whatever veggies you like (I use squash, zucchini, carrots, celery, etc)

about 3 chopped tomatoes (or you can just use a can of diced)

1 onion chopped

1 can coconut milk (light or regular, doesn’t matter)

1 cup chicken broth

salt to taste

1 or 2 Tbsp curry powder (your preference)

1 Tbsp ground cumin

1 tsp ground coriander

1 tsp turmeric

If you like you curry spicy, you can chop up a dried red chili or 2 and add.

Cook on low for about 6 hours (longer if chicken was frozen). I usually serve with wild/long grain rice (not instant). To cook the rice in a crock pot (a separate one), use a 1:2 ratio, like 1 cup of rice to 2 cups of water. Cook on low 4 or 5 hours.

Serving Size: 6 huge servings

Number of Servings: 6

Recipe submitted by SparkPeople user 2DBVAN.