Thursday, January 3, 2008

Crock Pot Sweet Potato/Coconut/Curry Chicken with Rice


1 sweet potato
1 pkg. skinless boneless chicken thighs
1 can coconut milk
1 cup chicken broth
1/2 jar Bombay Curry "Simmer Sauce" (found mine at Whole Foods)
1/2 onion
1 can corn
handful of raisins
salt to taste
2 cups rice (Jasmine is good)


Cut up enough sweet potato in chunks to cover bottom of crock pot.
Add pkg. of chicken thighs on top. Pour in chicken broth and coconut
milk. Add corn and simmer sauce. Chop onion (large chunks is fine)
and add on top. Throw in the raisins. Cover and cook on high for 1/2
the day or low for the full day.

About 30 minutes before dinner, take about 1-1/2 cups of the liquid
broth/sauce from the crock pot and add 2-1/2 cups of water (for 4
cups total of liquid) and put this in a pot for your rice. Bring to
boil on high heat. When boiling, add rice, stir a few times, reduce
to low, cover and cook for 20 minutes or until water/juice is

Serve with rice on bottom and chicken/veggies on top (or any other
way you'd like).

Makes enough for 4 with leftovers.

1 comment:

The Clobes Crew said...

Do you know of any substitions for simmer sauce?

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