Thursday, March 27, 2008

Crock Pot Cocount Curry with Rice (#2)


I had nothing planned for dinner tonight, so I threw this together in the crock pot last night and let it cook all night. If only you could smell it through your computer...yummmmm! The coconut milk in this recipe helps cut the spice of the curry, if you have younger, more sensitive palates to cater to!

Ingredients
1 potato, chopped
4 boneless, skinless chicken thighs
1/2 green pepper, chopped
1 container Maya Kamal's Coconut Curry sauce (or other curry sauce)
2/3 cup coconut milk (or more depending on what taste you want)
1 small onion, quartered
1 cup GF chicken broth

Directions
Add ingredients to crock pot in order listed above. Cook on high for 2 hours then turn down to low.

Serving
Serve with rice. (Use broth from the crock pot to make your rice, if you want to infuse the rice with some veggie/meat juices.)

(Note: Similar crock pot curry chicken recipe HERE.)

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