Crockpot Coconut Chicken Curry THM S or XOer
Ingredients
- 1 1/2-2 Lb Chicken Breasts
- 1 Can Coconut Milk
- 1/4 C Chicken Broth
- 1 T Tomato Paste
- 1 T Bragg's
- 1 T Minced Garlic
- 3 T Sugar-free Peanut Butter
- 1-2 T Ginger, I used the tube of ginger that is found in the produce section
- 1 1/2 T Curry Powder Ours was mild, if yours is spicy, you might want to add less
- 1 t Turmeric
- 1 1/2 t Salt
- 3/4 t Pepper
- 1/2 Bag Frozen Pepper and Onions
Optional: 1 cup of cubed carrots and 1 cup of cubed golden potatoes
Instructions
- Mix the sauce ingredients in a small bowl.
- Cube chicken and place in the crockpot. Pour sauce over chicken.
- You can place any veggies you want into the crockpot. I cooked the potatoes and carrots for about 10 minutes and then added the peppers and onions. Place in the crockpot and stir. Cook on high for 2-4 hours or 3-6 on high.
- When your meat is cooked through and your veggies are cooked to your liking, it's ready.
- Serve as desired. We liked the Indian spiced rice. Top with chopped cilantro and spice.
