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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Curry Noodles Recipe

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This recipe for Chicken Curry Noodles is from The Thomas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion sliced
2 pounds boneless skinless chicken thighs cut into 1 inch pieces
4 cups 1 inch cauliflower flowerets
1 each of red, yellow and orange peppers, cut into 1/4 inch slices
2 cups chicken broth
1 can light coconut milk 14 0z
2 tsp curry powder
1 & 1/2 tsp salt
1 & 1/2 tsp paprika
3/4 tsp ground ginger
1/4 tsp cayenne pepper - optional
1 can chickpeas 15.5 oz.
1 8 0z box rice noodles
1 cup fresh basil leaves
Directions:
Directions:
In a slow cooker, layer onion, chicken, cauliflower and sweet peppers
In medium size bowl, whisk together the chicken broth, coconut milk and spices. Pour over the chicken and vegetables. Spread the chick peas over top.
Cover the slow cooker and cook on high heat for 5 hours and 20 minutes
At the end of 5 hours of cooking time soak the rice oodles in warm water in a large bowl for 10 minutes and Drain.
Add noodles to the slow cooker and cook about 10 minutes.
Add basil at end if using.

 

 

 

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