This recipe is so easy and too good to not share though. The addition of raisins and almonds with the sweet curry sauce makes this meal one of our favorites, and we are not usually ones to choose chicken over red meat! You can serve it over rice, roasted broccoli, or cauliflower rice... and can always add more raisins, almonds, and/or curry to taste :)
Sweet Curry Crockpot Chicken
- 2 lbs chicken breast
- 1 1/2 cups greek yogurt
- 1/2 can coconut milk (regular or light, or use heavy cream)
- 3-4 tbsp curry powder (you choose)
- 1-2 tbsp turmeric powder (you choose)
- 3 cloves minced garlic
- 2 tsp minced ginger root
- Salt and pepper to taste
- Olive oil
- 1-2 cups raisins
- 1-2 cups slivered almonds
- 1/2 bag frozen peas (optional)
Line the bottom of the crockpot with the chicken, then liberally drizzle with olive oil, and sprinkle salt, pepper, and the turmeric powder over the top.
In a bowl, mix the yogurt, garlic, ginger, and curry powder. Add to the top of the chicken breasts and spread evenly over the top.
Sprinkle over everything the raisins and almonds. Then drizzle more olive oil and sprinkle a bit more salt and pepper. Then spread the coconut milk over it all.
Put on high for 4-5 hours, or low for 8-10 hours. With about 30 minutes left, add the peas over the top to warm them. I don't recommend adding them for the whole time, they become mush. If anything, you can heat them separately and add at the end as a topping.
When cooked through, shred the chicken in the crockpot with the sauce, mix up, and add on to the base of your choosing. Hope you enjoy!
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