"Even when the rainbow seems to pass right by me....I'm still finding Gold in the clouds....."

09 December 2012

Slow Cooker Chicken Curry


I've had several friends ask me for this recipe that I first made about 2 weeks ago. 

It was a HIT with my 13 year old daughter...so much so that she wanted to take the leftovers in her school lunch bag the next day! Dave and I enjoyed it too.  It is super simple to make BUT...it is NOT really authentic Indian food. It is kind of "americanized".  It was still good though. Next time I make it, I will use more curry and a couple of other Indian spices (like tumeric) to make it more like the Indian food we order from a local Indian restaurant.

The nice thing about this dish is it is low fat, easy, and everything gets cooked in the slow cooker while you are at work!
please note: the original recipe from Simple and Delicious magazine called for salt. I do not add salt.

You do have permission to copy this recipe!!

SLOW COOKER CHICKEN CURRY

2-4 boneless, skinless chicken breasts
1 can northern white or cannellini beans, rinsed and drained
3/4 c. thinly sliced sweet onion
1/2 c. chopped sweet red pepper
1 c. peach salsa
1 Tbl curry powder
1/4 tsp pepper
1 c. fresh or frozen green beans, trimmed and cut in half
2 Tbl cornstarch
1/2 c. cold water
1 1/2 c low sodium chicken broth
1 1/2 c. instant brown (or white) rice

  • Place first 4 ingredients into slow cooker (crockpot).
  • Combine the salsa, curry powder, and pepper in a small bowl. Pour over the top of chicken.
  • Cover and cook on low for 5-6 hours.
  • Stir in the green beans about 30 minutes before serving.
  • Combine cornstarch and water and stir until smooth; gradually add to the slow cooker. 
  • Cover and cook on HIGH for 30 minutes or unti sauce is thickened.
  • Meanwhile:  in a large saucepan, bring chicken broth to a boil and then add the rice.  Cover; remove from heat.  Let stand for about 5 min or until liquid is absorbed and rice is tender.  Fluff with a fork.
  • Serve on a platter and pour chicken/sauce mixture over the rice.
TIPS:  I served this with a fruit salad of kiwi slices, purple grapes, and blackberries.  Be creative and serve with whatever fruit your family enjoys or that is in season.

ENJOY!!




4 comments:

Susanne said...

My youngest loves the flavor of curry. I've never seen a recipe for ones with beans. I love beans so this will go on my to try list.

LittleWomen21 said...

I've been craving Indian food lately (and there is none to be had in our small town) - so I will certainly try this! Thank you!

Melanie said...

Yum!! Another one I am adding to my recipe box :)

e-Mom said...

Absolutely delightful! I could eat chicken curry every night of the week. Thanks for posting this.

Hugs, e-Mom :~D