May 16, 2012

Crock Pot Chicken Curry

Happy Wednesday, UFG Fans! My apologies that it's taken so long to get a blog up this week!  As always, the Mailman and I have been crazy busy - add to that Mother's Day festivities, an awesome 30th birthday party for the Mailman's sister, and a broken sump pump - it's left little time for blogging! 

At any rate - this Crock Pot Chicken Curry is delish, and it couldn't be easier to put together.  I paired it with brown rice, a bell pepper and tomato salad and a 1/4 of a potato that I needed to use.   As always, your feedback is encouraged - I'd love to know how this recipe works out for you! 
Recipe after the jump!

Ingredients:  (makes 2 servings)
12oz boneless, skinless chicken breast, cut into cubes
1 large garlic clove, minced
1/2 small onion, diced
1/2 cup light coconut milk
1 tsp sodium free chicken bouillon 
2-3 tsp curry powder - depending on spice level you want

Add all ingredients in the crock pot and stir together. 

Cook on high for 3 hours or low for 5 hours.  Serve over 1/3 cup of brown rice.  Garnish with chopped cilantro.

Calories: 285 per serving


  1. We love carrots and peas in our yellow curry. Add in extra ginger and/or cumin for variety if you make this often. Also, we go somewhat heavy on the onion -- if you get curry from a Chinese takeout, it's often more onion than chicken. Although carrots, peas and onions have higher glycemic index than other veg.

    1. Ohhh - all good ideas JA! I thought about adding sweet potatoes, but decided to leave as is so I can have more rice, haha. Carrots would be delish, I think!