Indian

Curry Chicken (or Pheasant) Crock Pot is for Dinner.

Curry Chicken (or Pheasant) Crock Pot takes 20 minutes to prepare.

Curry Chicken (or Pheasant) Crock Pot takes 240 minutes to cook.

Curry Chicken (or Pheasant) Crock Pot makes 6 servings.

The ingredients for Curry Chicken (or Pheasant) Crock Pot are:

about 4 chicken breasts, frozen or thawed

tons of whatever veggies you like (I use squash, zucchini, carrots, celery, etc)

about 3 chopped tomatoes (or you can just use a can of diced)

1 onion chopped

1 can coconut milk (light or regular, doesn?t matter)

1 cup chicken broth

salt to taste

1 or 2 Tbsp curry powder (your preference)

1 Tbsp ground cumin

1 tsp ground coriander

1 tsp turmeric

If you like you curry spicy, you can chop up a dried red chili or 2 and add.

Here is how you make Curry Chicken (or Pheasant) Crock Pot:

Cook on low for about 6 hours (longer if chicken was frozen). I usually serve with wild/long grain rice (not instant). To cook the rice in a crock pot (a separate one), use a 1:2 ratio, like 1 cup of rice to 2 cups of water. Cook on low 4 or 5 hours.Serving Size: 6 huge servingsNumber of Servings: 6Recipe submitted by SparkPeople user 2DBVAN.

The nutritional information for Curry Chicken (or Pheasant) Crock Pot is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 250.9

• Total Fat: 8.2 g
• Cholesterol: 65.3 mg
• Sodium: 335.5 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 4.2 g
• Protein: 30.8 g

Curry Chicken (or Pheasant) Crock Pot is Indian cuisine.

The dietary needs meet for Curry Chicken (or Pheasant) Crock Pot is Low Carb