Chicken Curry
Ready In: 4 hrs 10 mins
Serves: 4
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 1 tablespoon hot curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon fresh grated ginger or 1⁄2 teaspoon ginger powder
- 1⁄2 teaspoon granulated sugar
- salt
- 2 lbs chicken breasts, boneless and skinless
- 1 (10 ounce) can diced tomatoes with green chilies
- 4 ounces cream cheese, room temperature
- 1 (14 ounce) can coconut milk
- 1 tablespoon lemon juice
Directions
- Cut the boneless, skinless chicken breasts into bite size pieces.
- Over medium heat, brown the onion in olive oil until transparent and lightly browned.
- Add chicken and cook until no longer pink on outside, brown a little if you like, but it doesn't have to be cooked completely.
- Stir in the garlic, curry powders, cinnamon, paprika, ginger, sugar and salt to taste. Continue stirring for a couple more minutes to infuse the flavors.
- Add tomatoes, softened cream cheese, coconut milk, and lemon juice.
- Place in slow cooker and simmer 4-5 hours on low heat setting.
- Serve over hot rice.
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