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Crock Pot Chicken Curry

I fell in love with Indian food when I lived in London for a year. There was a great little place just down the street from where I lived, and I would either get take out or eat in at least once a week. Since then I make it or try to find a good Indian restaurant whenever I can. My husband isn’t the biggest fan of Indian food so I don’t make it as much as I would like. Do you have a favorite that you could eat weekly but don’t because your spouse doesn’t care for it? 

Crock Pot Chicken Curry

1 lb of boneless chicken breast cut in cubes
1 sweet onion finely diced
3 cloves of garlic minced
16 oz cooked chickpeas
1 cup frozen peas
32 oz of diced tomatoes
3 medium potatoes peeled and cubed
15 oz coconut milk
1 cup chicken broth
2 tablespoons curry powder
1 teaspoon ground coriander   
1 teaspoon ground cumin
1 inch of fresh ginger grated
4 cups of cooked basmati rice

Place all ingredients except the coconut milk and peas into the crock pot. Let cook on high for 4 hours or on low for 6-8 hours. 30 minutes before the chicken curry is finished add the coconut milk and peas.  Let the coconut milk and peas cook through. Serve with basmati rice and my favorite Naan bread.



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