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