Fall is officially here so it’s time to pull out the crockpot and prepare dump and forget about it meals for the busy household. This chicken curry recipe can be done with lean pork, beef , or any other protein, including your favorite lentils or dried beans. No need to soak your beans or lentils for hours ahead of time since this will be cooking on low for 8-10 hours.
1. The first step is to cube your meat into small bite size pieces. Coat your meat with a light dusting of flour. I use rice flour or cornstarch since I’m gluten-free. The light dusting ingredient is the thickening agent for curry sauce.
2. Finely chop onion, garlic, cilantro, and fresh ginger.
3. Add curry paste,water, and coconut milk.
4. Mix so that all ingredients are evenly distributed.
5. Set dial to low and simmer overnight or while you’re gone during the day.
6. Serve over basmati rice and top with condiments of your choice.
What’s your favorite crockpot meal?
6 chicken breasts or other protein
2 large onions
6 cloves of garlic mashed with 3 tsp salt
1 bunch fresh cilantro
1 T finely minced fresh ginger (jarred minced ginger is ok)
2 T curry paste, add more to your desired level of spice
6 cups water
1 can coconut milk
Condiments can include: coconut, raisins, green onions, bananas, dry roasted peanuts, boiled eggs, chutney
YUMMY,!! I will be doing this, my kind of food and convenient for my work schedule!!! Please send more!
I will!