Here is another easy recipe for the crock-pot...
it's a twist on the Chicken Curry Post in January.
Easy Crock-Pot Tomato Chicken Curry
with plain yogurt & sweet mango chutney
Crock-Pot Tomato Chicken Curry:
3 lbs chicken thighs or breasts (skinless, boneless ~ *large breasts cut in thirds)
1 14 oz Can Diced Tomatoes, undrained
1 10 oz Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 Tablespoons Curry Power
Plain Yogurt (optional)
Sweet Mango Chutney/Mild (optional) - I use Patak's brand
Rice (basmati, brown, white) - cooked according to package
Lightly spray crock-pot with non-stick cooking spray. Place rinsed chicken breast on bottom of cooker. In a medium size bowl, mix the diced tomatoes, Ro*Tel® and curry together. Next, pour tomato and curry mixture over chicken, cover and cook on high for 4-5 hours until chicken is ready. Serve over cooked rice with a dollop of plain yogurt and sweet mango chutney. SO GOOD!
Be sure to add a dollop of plain yogurt and sweet mango chutney -
great combination of flavors!