Chicken Curry

Thanksgiving is over! Hope you enjoyed some of the great recipes we shared! If you're tired of turkey leftovers, this next dish is drastically different and will help mix up those taste buds. 

It's an easy coconut curry with a tomato twist. My husband absolutely LOVED this dish! He couldn't believe it was made from scratch! He give it his "Restaurant worthy!" approval. ;) 

Coconut Chicken Curry 

(Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Soy-Free, etc.)
Adapted by jalene from Carpe Season

Ingredients: 

• 2 chicken breasts cut into cubes
• 3 large carrots, peeled and sliced
• 2 potatoes, cut into 1 inch cubes
• 1 onion, peeled and quartered
• 2 cloves garlic, peeled
• 1- 5oz can tomato paste (or you can use 1 part Premier Tomato and 1 part water to equal 5 oz)
• 1- 13.5oz can coconut milk
• 1 & 1/2 tsp sea salt
• 1 Tbsp curry powder
• 1 Tbsp Garam Masala or you can use: 3/4 tsp cumin, 1/4 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground black pepper, 1/4 tsp cinnamon, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg
• 2 pinches of crushed red pepper flakes (for mild) 

Directions: 

1. In your Blendtec blender add the onion, garlic, tomato paste, coconut milk, salt, curry powder, garam masala (or all the subs for it), and the red pepper flakes. Blend until smooth. 
2. Pour the sauce into a crockpot on low. Add the raw chicken, carrots, and potatoes. Cover and cook for at least 4-6 hours or until your chicken is cooked and your carrots and potatoes are tender. 

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