Chicken Curry
What You Need
1 medium onion, cut into thin slices
4 large carrots, cut into thick slices
2 roma tomatoes, diced
1 can coconut milk
1/2 cup water
1 tablespoon mild curry powder
1 teaspoon kosher salt
1 cup frozen peas
1-2 lbs boneless and skinless chicken breasts or thighs, cut into chunks
Instructions
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Place all of the ingredients, except for the peas and cilantro, into the slow cooker (or casserole dish if using the oven).
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Gently stir to combine, cover, and cook in slow cooker on high for 4 hours or on low for 7-8 hours.
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If cooking in the oven, bake at 300 degrees for about 3 hours.
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When it’s done, stir in the peas and let sit for 10-15 minutes.
Total Prep Time: 15-20 minutes
Cook Time: 3-8 hours (depending on cooking method)
Serves: 4
Recipe by Beth Goldring