August 29, 2009

Chicken Curry With Rice

Chicken Curry With Rice


4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks
2 large onions, quartered and sliced thinly
3 cloves garlic, minced
1 tablespoon soy sauce or Tamari
1 teaspoon Madras curry powder
2 teaspoons chili powder
1 teaspoon turmeric
1 teaspoon ground ginger
1/3 cup chicken broth or water
hot cooked rice

Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.
Serves 4.

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