Chicken Curry
- Ready In:
- 4hrs 10mins
- Ingredients:
- 15
- 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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RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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