In our house, we love music. My husband was a professional musician for the first seventeen years of our marriage. We still spend a lot of time listening to and playing music. What does that have to do with curry? Well, we match our meal to our music, that’s what! So guess what we listen to when we’re eating curry?
If you’re looking for something to eat with your Indian music, give this yummy slow cooker recipe a try. I’m totally in love with my crock pot, by the way. Crock pots are a busy moms best friend. Mine is an 8 quart cooker and is great for our large family. If you haven’t tried curry in your crock pot, give this a try. By 3pm, your house will smell amazing and you’ll be inspired, no doubt, to turn up the music.
Put carrots and frozen chicken into the bottom of the crock pot.
In your food processor, add onion, garlic, bell peppers and jalapeño. Start with the veggies—until you get a mixture that looks like this:
Now, go ahead and add all that other stuff.
Blend it all together—it will look like a thick soup. That’s okay. You’re going to love it.
Here’s the short version:
- 4-6 boneless chicken breast, cut into bit-sized pieces
- 5-8 large carrots (more carrots = less chicken = $ savings)
- 1 whole onion
- 4 cloves of garlic
- 2 bell peppers, seeded and quartered (less if you’re not a bell pepper person)
- 1 small can of tomato paste
- 1-2 cans of coconut milk
- 2 tsp sea salt
- 3 T sugar
- 2 tablespoons curry powder
- 1 T red curry paste
- 1 jalapeño
Make it simple
- Place chicken breasts (could be frozen) and carrots in bottom of lightly greased pot
- Blend vegetables in food processor
- Add remaining ingredients to food processor and blend well
- Pour mixture over chicken and carrots
- Cook on low for 6 hours
- Serve over quinoa or basmati rice, cooked in chicken broth