Ingredients: |
Ingredients: 2 1/2 lbs chicken tenderloins or boneless, skinless breasts or thighs, fresh or thawed
1 (10 to 12 ounce) bag frozen small-cut seasoning blend (onions, peppers, celery)
2 (15 ounce) cans full-fat coconut milk
2 (6 ounce) cans tomato paste
1 rounded T yellow curry powder
1 tsp garam marsala or another 1 or 2 tsp curry powder
2 1/2 to 3 tsp mineral salt
1 tsp red pepper flakes (more or less depending on taste)
4 or 5 garlic cloves, minced
1 (16 ounce) bag of frozen cauliflower florets (optional)
A couple of handfuls of frozen peas (optional)
1/4 to 1/2 cup heavy cream (optional)
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Directions: |
Directions:1. Please all the ingredients (except the cauliflower, peas, and heavy cream) in the crock pot and stir. Cover and cook on low heat for 5 to 6 hours. If adding the cauliflower and peas, add them in the last hour.
2. break up the chicken just a little (don't shred). If including the heavy cream, stir it in at the end. Taste and adjust the seasonings until awesome!
Electric Pressure Cooker Directions:
Open the cans of coconut milk from the bottom and pour only the liquid into the pressure cooker. Set the coconut cream aside to add later. Mix together the remaining ingredients (except cauliflower, peas, and heavy cream.) Seal and cook at high pressure for 8 to 10 minutes. Use natural pressure release for 5 minutes. Stir in the peas and cauliflower (if using). Bring to pressure again for 1 minute. If including the heavy cream, stir it in just before serving. |
This recipe for Crazy Easy Curry is from