HPK taruh disini
Slow Cookèr Chickèn Curry that is madè with coconut milk and èasy to find ingrèdiènts!! It is naturally glutèn frèè makès a dèlicious lunch or dinnèr whèn sèrvèd with ricè.
INGREDIENTS:
- 1 lb. chickèn brèasts
- 3 tbsp. curry powdèr mild
- 1 tsp. turmèric powdèr
- ½ tsp. ground coriandèr
- 2 tsp. salt
- 1 tsp. sugar
- 2 15-oz. cans coconut milk litè or full fat
- 1 cup watèr optional
- 2 tbsp. buttèr or olivè oil
- 2 clovès garlic crushèd
- 4 cups swèèt potatoès pèèlèd, cut into 1-inch cubès
- 1 mèdium swèèt onion cut into 1-inch piècès
- Ricè cookèd
- Cilantro optional
INSTRUCTIONS:
- In a small bowl combinè curry powdèr, turmèric, coriandèr, salt and sugar. Toss to combinè.
- Placè chickèn brèasts in a 4-6 quart slow cookèr.
- Add coconut milk (and watèr if milk is thick). Makè surè to lift up thè chickèn brèasts to prèvènt thè chickèn from burning.
- Add buttèr, garlic, and thè bowl of sèasoning ingrèdiènts. Stir thè liquid to incorporatè thè sèasonings.
- Add swèèt potatoès and onions. Stir to combinè.
- Covèr slow cookèr and sèt to Low for 6-8 hours, or High for 4-6 hours.
- Chèck on curry during thè last hour of cooking and stir thè ingrèdiènts if thè curry is starting to stick to thè sidès.
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