Yum! I just whipped this up the other night, and it is easy, relatively healthy, and de-LISH. If you
think you don’t like curry, give this a try – Chris doesn’t
particularly care for Indian dishes, yet he did really like this. Its
not too overpowering, and is very tasty! It’s made in a slow cooker,
so there is very little prep – you just chop a few things up, throw
them in the pot, then eat in about 4 hours!
Easy Chicken Curry
1 lb Boneless, skinless chicken breast (uncooked), cut into 1" pieces
1 lg Yellow or orange bell pepper, cut into 1" pieces
1 lg Sweet Onion (such as Walla Walla or Vidalia) sliced into 1/4" thick rings
1 14.5 oz can Italian Stewed Tomatoes
1/2 cup pineapple salsa
1/3 cup water
2 Tb cornstarch
2 tsp Curry powder
1/2 tsp ground Cumin
1/4 – 1/2 tsp hot sauce, such as Sriracha
1/2 tsp Garlic powder
Salt & fresh ground pepper to taste
3/4 cup Cashews, divided
Cooked white or basmati rice (to swerve chicken over)
1. Put chicken, peppers, and onions together in the slow cooker; pour tomatoes over top.
2. Mix together remaining ingredients and pour over chicken mixture.
3. Cover and cook on low for 4 hours or until done. Stir only once or twice.
Serve over rice; top each serving with 1-2 Tb cashews. Yield: 6 servings, with about 1 1/2 cups per serving.
I’m off to my sister’s place in Hillsboro, OR area for the weekend. I’ll be back on Monday sometime, and will blog more then! Take care!