While this isn't the prettiest picture, it is best one I could take that actually looked liked food and not weird orange mush...ha ha. This recipe comes from fannetasticfood.com and she has much better pictures so go check hers out!
Minus the orange mush of this dish...I actually quite enjoyed it and it was definitely filling. I tried to stay as close as possible to Anne's ingredients since the title "Chicken Curry" kind of scared me.
Here's what I used...
Not pictured...chicken breasts and pre-cut butternut squash.
Recipe (originally from Anne at fannetasticfood.com)
1 cup Chicken broth
1 can Chick peas (rinsed and drained)
1 can Coconut milk (mine is 13.5 oz.)
2 T Chili Garlic Sauce (I used two heaping tablespoons)
3 Chicken breasts
1 package pre-cut fresh butternut squash (the only pre-cut butternut squash I could find at the store came in an 11 oz package...so just a little less than the original recipe)
Place everything in the crock pot. Stir. I set mine on high for 6 hours...probably should have done less time, but I wasn't hungry at 4 pm so I let it cook longer.
I served mine over a bed of spinach the first night and added a side of broccoli to eat with my leftovers the next two nights.
My biggest complaint about this meal is that the butternut squash became quite mushy. If/when I make this again, I think I will add in the butternut squash half way through.
1 comments:
This ended up not being too bad the more I ate it, but I don't think I'll make it again. Now what the heck will I do with that big ol' jar of chili garlic sauce... just toss it in with some chicken breasts perhaps? a la salsa chicken?
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