Easy Crockpot Chicken Curry

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 Easy Crockpot Chicken Curry

 

Oh Yummy. I love curry. This is such an easy recipe for a Crockpot Chicken Curry. Adam and I love Indian food. We have a few Indian restaurants around here, but I love being able to have a good curry at home.

Adam bought me a great Indian Cookbook a few years ago that really focused on the main spices in Indian dishes. There are no crockpot recipes in that cookbook, haha. I did learn a lot of the flavors though.

You could additionally top this Easy Crockpot Chicken Curry with some Greek yogurt.

We served it with riced cauliflower because we are trying to eat lower carb meals. You can serve with brown rice if you like.

Adam says it is a good balanced curry because it isn’t too hot, yet has a lot of good flavor. He also enjoyed the riced cauliflower with it. Aidalyn just ate the chick peas plain, haha. My little picky eater.

For Trim Healthy Mama’s This Easy Curry would be an Energizing meal because of the carbs in the chick peas. Using Lite coconut milk allows us to keep the fat low enough to be considered an energizing meal. Check your lite coconut milk grams of fat. Mine had 4.5 grams in 1/3 cup of coconut milk. This easy crockpot chicken curry serves about 6.

I hope you enjoy my Easy Crockpot Chicken Curry! 

 

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4.0 from 1 reviews
Crockpot Chicken Curry
 
An easy and fuss free curry that is low fat but high in energizing carbs
Angela Parker:
Serves: 6
Ingredients
  • 1 pound of chicken breast
  • 1 large can of tomatoes, 28 oz, undrained
  • 1 can of lite coconut milk, 14.5 oz
  • 2 cans of chickpeas, drained (or 3.5 cups of cooked chickpeas)
  • 1.5 tsp salt
  • ¼ tsp black pepper
  • 2 onions, diced
  • 2 tsps garlic
  • ½ tsp ginger
  • ½ tsp turmeric
  • ½ tsp cayenne
  • 2 tsps garam marsala
  • 1.5-2 tsps of glucomannan reserved until 15 minutes before serving
  • 2 bags of frozen cauliflower
Instructions
  1. Add ingredients: chicken through garam marsala into crockpot.
  2. Cook 4-6 hours on high or 8-10 on low.
  3. minutes before serving, break up/shred chicken with wooden spoon.
  4. Sprinkle glucomannan over curry, mixing in well.
  5. Steam cauliflower, then "rice" in food processor by pulsing until reaching rice consistency.
  6. Serve with curry.

Do you enjoy Indian dishes? What are your favorites?

 

This post was linked up to Allergy Free Wednesdays and Lovely Ladies and Welcome Home Wednesdays  and Wildcrafting Wednesdays and Wellness Wednesdays Blog Hop Thursdays at All Things with Purpose  and Let’s Get Real Party Friday and That’s Fresh Friday and Real Food Fridays and Healing with Food Friday’s 

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Angela Parker

Writer & Entrepreneur at Grassfed Mama
My name is Angela. I have been married for 14 years and have two little girls (with another little on the way!) I’m a speech therapist by trade but started my own business from home 4 years ago. I am passionate about healing through nutrition, natural medicines, cooking with whole foods, and natural parenting. I strive to honor God with everything I do.
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Comments

  1. I am going to try this next week! It looks divine and so healthy. I found you through calm.healthy.sexy’s “Let’s Get Real” link-up party! Is garam marsala easily found? Do you know of a substitute for it, if I can’t find it?

  2. Hi Angela! I’m stopping in from Let’s Get Real today. I have never eaten or tried to make Indian food, but I’ve been seeing it all over the place lately. I really need to try it. Your crock pot recipe sounds nice and easy. I’m with Bonny…..I’ve never seen garam marsala. Can I find that at the grocery store or is it a specialty spice?

  3. Crock pot meals and Indian food are music to my ears. I really enjoy Indian food but don’t make it very often. Your version is great. I’ve pinned it for later. Thanks for linking up and sharing this at the Let’s Get Real Friday Link Party. I hope you’ll join us this Friday.

  4. Thanks for linking this up with Let’s Get Real. Hope you’ll come back again and link up tonight or tomorrow.

  5. Made this and loved it. I used a couple curry bullion cubes instead of salt. I also used closer to 2 pounds of chicken. Excellent flavor!

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