Sunday, August 1, 2010

Brazilian Chicken Curry

Recipe Taken From:
Women's Day Magazine, June 2010

  • 3/4 cup coconut milk (not cream of coconut)
  • 2 Tbsp tomato paste
  • 1 Tbsp each minced garlic and fresh ginger
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 medium Vidalia or sweet onion, thinly sliced
  • 2 bell peppers, cut into
  • 1-in. strips and halved crosswise
  • 12 oz Yukon Gold potatoes, cut into 1-in. pieces
  • 4 tsp curry powder
  • 8 chicken drumsticks, skin removed (2 1/4 lb)
  • 3 Tbsp chopped fresh cilantro

1. Mix coconut milk, tomato paste, garlic, ginger, salt and pepper in a 6-qt slow cooker. Add onion, peppers and potatoes; mix well until vegetables are evenly coated.

2. Rub curry powder all over chicken. Place chicken on top of vegetables in slow cooker.

3. Cover and cook on high 4 to 5 hours or on low 6 to 8 hours until chicken is cooked through and vegetables are tender. Sprinkle with chopped cilantro

Notes & Tips:
I loved that this was a crockpot meal, and an easy one at that. I really liked the curry flavor. I do think it needs more salt. Also, I didn't have any drumsticks, so I used chicken thighs instead. I served this with brown rice.

Nutrition Facts:
Serves 4
Calories 393
Total Fat 15g
Saturated Fat 9g
Cholesterol 110mg
Sodium 497mg
Total Carbohydrates 30g
Dietary Fiber 5g
Protein 34g

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