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Easy Curry Chicken w/Chickpeas in Slow Cooker

Easy Curry Chicken w Chickpeas in Slow Cooker

Yield: 8 servings

Calories per serving: 239

Fat per serving: 6 g

Saturated fat per serving: 2 g

Carbs per serving: 19 g

Protein per serving: 29 g

Fiber per serving: 3 g

Sugar per serving: 4 g

Sodium per serving: 417 mg

Easy Curry Chicken w Chickpeas in Slow Cooker

Ingredients

  • 3 to 4 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 5 large carrots, peeled and diced
  • 1 large bell pepper, seeded and chopped
  • 1 small onion, diced
  • 1 15-ounce can low-sodium diced tomatoes
  • 2/4 cup light cream or light coconut milk (can be canned)
  • 1 tablespoon ground or fresh minced ginger
  • 2 to 3 tablespoons curry powder
  • 1/2 teaspoon sea salt
  • 1 15-ounce can chickpeas, drained

Instructions

  1. Place the chicken, carrots, bell peppers and onion in the slow cooker.
  2. In a medium bowl, combine the tomatoes, cream, ginger, curry powder and salt. Taste the sauce, add more curry powder if needed.
  3. Pour the sauce over the chicken and onions and cover. Cook on low for five to six hours.
  4. When an hour is remaining, mix the cornstarch with a little water to create a slurry. Add to the slow cooker and stir to combine–this is to thicken up the curry. When 30 minutes are remaining, add the chickpeas.
  5. Serve hot over brown rice and/or white potatoes.

Notes

11 mg iron

http://www.bonniekissinger.com/easy-curry-chicken-w-chickpeas-slow-cooker/
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Spinach Muffins

My grandson calls these Incredible Hulk muffins. He loves them, he obviously doesn't know there's spinach in them! And they are only about 100 calories each!

Ingredients

  • 2 C. whole wheat flour
  • 1 1/2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C. unsalted butter
  • 3/4 C. milk of choice
  • 1/2 C. honey (I use raw organic)
  • 1 large banana
  • 6 oz. baby spinach
  • 1 large egg
  • 1 tsp. vanilla

Directions

  1. Heat oven to 350. Either line 18 muffin pan with liners (makes 18 muffins) or spray with cooking spray.
  2. Combine all dry ingredients in a large bowl.
  3. Melt butter. Blend spinach, banana, honey, milk, egg, vanilla and melted butter until pureed. I used my ninja and it worked great.
  4. Pour the puree into the dry ingredients and mix just until combined, don't overmix.
  5. Spoon into prepared muffin pans. Bake 18-22 minutes until firm but not browning.
  6. Cool and enjoy!

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