April 10, 2010

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
  • 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

Preparation:

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.
  Crock potchicken and rice recipe serves 4.
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http://craigspad.com

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