I loooooove Indian food. Actually, I just love ethnic food. All of it. I love the spice and the flavor that ethnic food embodies. With some leftover coconut milk from my last recipe, I thought “I could possible use this in chicken curry.” I was right. Last night, I threw a bunch of ingredients in my crockpot in about 10 minutes as I was running out the door for an appointment and when I came home I thought I had just walked into Sitar (my favorite Indian restaurant in TN). It was so quick and easy to throw together…the only thing missing was a big piece of Naan….sweet, sweet, carb-o-licious Naan.

Crockpots and Slow Cookers (essentially the same thing) are great for making healthy meals in a flash! I always recommend using one if time is a barrier to cooking. My parents have always used them to make dinners and almost any recipe can be made into a crockpot recipe.

Coconut Chicken Curry
(Serves 2…because we eat a lot!)

1 lb boneless, skinless chicken breasts , chopped into cubes
1 onion, diced
5 cloves garlic, minced well
1 tablespoon ground ginger
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup canned, full-fat coconut milk
1 package frozen peas & carrots
Sea Salt & Black Pepper to taste

Directions:
Toss chicken, onion, garlic, spices, and salt. Cover & cook on low for 3 hours, until chicken is cooked through.

Stir in coconut milk and peas & carrots until heated through (about 30-60 minutes).

I served this over quinoa instead of the typically Basmati rice. I sprinkled cinnamon in the quinoa as it was cooking to get a little sweet flavor going!