Yes, I like curry a lot. I found this one to try for Christmas Dinner, because me attempting turkey would surely end in disaster.
1 pound boneless, skinless chicken thighs (Original recipe calls for breasts)
1 medium onion – thinly sliced
15 oz can chickpeas – drained and rinsed
2 medium sweet potatoes – peeled and diced
½ cup coconut milk (Recipe calls for light, but I used the full fat version)
½ cup chicken stock – low sodium
15 oz can tomato sauce
2 tablespoons curry powder – salt-free
1 teaspoon salt
1 teaspoon red chili powder (Recipe calls for half this amount of cayenne. Could use red chili flakes as well)
1 cup green peas – frozen
2 tablespoons lemon juice
cilantro – optional garnish
In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
Cook on Low for 8 hours or High for 4 hours.
Stir in peas and lemon juice 5 minutes before serving.
Serve over rice and with plenty of fresh cilantro.