I'm not super skilled in the kitchen, but I found this really easy to prepare and really tasty once it was finished! Aaron liked it too - so I think I'll chalk it up as a win :)
Makes: 4 to 6 servings
Ingredients
1 pack chicken breast tenders (cut into chunks/cubes)
1 cup loose-pack frozen cut green beans **I used fresh green beans
1 cup sliced carrots
1/2 cup chopped onion **I love onions so I used a whole cup
1 14-ounce can vegetable broth
3-4 teaspoons curry powder
2-3 tablespoons brown sugar
1 14-ounce can light coconut milk
Cooked brown rice (optional)
I also added red peppers and broccoli to mine and increased some of the veggie amounts since I love lots of vegetables in my meals.
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine chicken and chopped vegetables.
2. Stir in broth, curry powder, and brown sugar. **I used a small whisk to get everything really mixed in
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
**I made mine over the day last Tuesday, so I cooked on low for 6 hours.
4. Stir in coconut milk. **Again, used a whisk
5. Spoon rice (already cooked separately) into bowls, and ladle curry over the top.
Nutrition facts per serving: about 250 calories (without rice)
I plated this dish 2 different ways - on a plate over rice as an entree, and in a bowl as more of a soup dish.
This has some great flavors and was super easy - so I will definitely be making it again.
Maybe next time I will make a few tweaks...if I'm feeling creative!
