Fall is in the air! I love to have a pot of soup on, especially during the busy days of school. This slow cooker chicken curry is ideal for teachers and parents who are gearing up for another work and school week. The easy-to-find healthy ingredients and simple steps makes this a sure winner for your entire family.
Just toss the first several ingredients in the crockpot, and then 30 minutes before serving, add the coconut milk, lime, and mushrooms. (optional). This is fantastic over rice! As an added bonus, you can take the leftovers and use it to make a yummy Thai-style soup with rice noodles. All you need is the rice noodles, soy sauce, and fish sauce to make it into a different meal for day 2!
2 lbs. boneless chicken thighs, cut into cubes
2 (15 oz.) cans diced tomatoes with juice
1 large onion, diced
1 jalapeno, diced
1 tsp. garlic, minced
1 tsp. garam masala
¼ tsp. cinnamon
sea salt, to taste
freshly ground pepper
1 can coconut milk
1 lime, juiced
1 pound sliced mushrooms, optional
Mix the chicken, tomatoes, onion, jalapeno, garlic, and spices in the slow cooker. Cover and cook on Low for 4 hours. A half an hour before serving, add a can of coconut milk, the juice of 1 lime, and mushrooms, if desired. Serve hot over basmati rice, or other rice of choice.
Idea: If you are lucky enough to have leftovers the following day, make a Thai-style soup! Simply pour leftovers into a medium saucepan, and mix with a can of chicken broth. Add 1 tablespoon of soy sauce and 1 tsp. of fish sauce. Slowly bring to a light boil over medium heat. Turn off burner, remove from heat, and stir in ¼-½ package of rice noodles. Wait 5 minutes, and it's ready to eat! Serve with naan bread (optional).
You can click on the photo above for a printable PDF of this recipe! Happy Fall!