We love curry and love this slow-cooker recipe. Tastes great for leftovers too.
4-6 chicken breasts
1 can chick peas, rinsed and drained
1 13.5 oz of coconut milk ( full fat)
1 tablespoon tomato paste ( you can use sundried tomato if you prefer)
2 tablespoons Curry Powder
1 teaspoon Coriander
1 teaspoon Cumin
1 tablespoon of tobasco or hot sauce
1 teaspoon or tablespoon grated ginger ( use as much or little as you like)
2 sweet potatos,peeled and cut into 1 inch pieces
1 medium eggplant, cut up into 1 inch pieces ( i keep skin on)
1 green or red pepper, seeded and chopped into 1 inch pieces
1 onion chopped, yellow, vidalia or red
3 cloves of garlic, minced
salt & pepper
1. Add coconut milk, tomato paste, tobasco, curry, coriander, cumin, and ginger to bottom of slow cooker. Mix well.
2. Salt and pepper chicken and add to cooker and coat with sauce.
3. Pour chick peas, sweet potatos, pepper, eggplant, onion and garlic on top of chicken.
4. Cover and cook on high for 4-5 hours or low for 7-8 hours.
I serve over brown rice.