Wednesday, 11 April 2012

Slow cooker chicken curry

We eat this meal about once a week, and we love it. It's easy, fairly cost effective and reasonably healthy, although it probably should have less carbs and more veggies. It does use a packet mix - the only thing that I can make from scratch is an infected mosquito bite.

- 3 chicken breasts, diced
- 4 large carrots, peeled and roughly chopped
- 4 large potatoes, diced. (We leave the skin on, since we don't mind the taste, it's more nutritious and I'm lazy, but you could certainly peel them if you prefer.)
- half capsium (bell pepper), finely diced
- 400g tin coconut milk (not cream)
- packet of slow cooker curry mix

Pour the coconut milk into the slow cooker and mix the packet mix powder in. Cut the chicken breasts and dd those too. Cut the vegetables and add them to the slow cooker. Leave on high for four hours. Serve with jasmine or brown rice.

This makes four very generous portions. I generally make it with fresh chicken so that Deah Husband and I can have dinner for one night, and put another night's dinner in the freezer. I often get a fifth serve depending on how hungry we are.

I know that this isn't a ground breaking recipe, but it works for us and we have it pretty much every week.

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