January 13, 2015
bell pepper, chicken breast, chicken broth, coconut milk, curry powder, garlic, ginger, onion, tomato paste
Angie’s Recipe of the Day: Brazilian Curry Chicken
- 1.5-2 lbs chicken breasts (or whatever suits your fancy)
- ¾ cup canned coconut milk
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 tablespoon ground ginger
- 4-6 tablespoons curry powder
- 2 bell peppers, chopped into 1 cubes ( yellow and red)
- 1 yellow onion, thinly sliced
- salt and pepper, to taste
- dash of red pepper flakes
- Grab out your crock pot!! Wooooo crock pot time!
- Add in the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, red pepper flakes, and whisk together.
- Add in peppers and onions.
- Next, add in chicken and pour broth over the chicken.
- Mix all ingredients together to completely cover the chicken in the curry mixture.
- Cover and cook at low for 6-8 hours or high for 4-5 hours.
Recipe Courtesy of PaleOMG