Tuesday, August 18, 2009

Curried Coconut Chicken

I've adapted a allrecipes.com recipe for the crockpot.

2 pounds boneless skinless chicken breasts (whole, frozen works great!)
1 teaspoon salt and pepper, or to taste
2 tablespoons curry powder (maybe start with 1 tbsp then add more if needed)
1/2 onion, diced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can diced tomatoes
1 small can tomato paste
3 tablespoons sugar

Throw everything into the crockpot. Cook 6-8 hours on low. About an hour before serving, shred your chicken into more manageable pieces and so they will soak up more of the yummy sauce! Serve over rice.

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