Thursday, August 28, 2014

Apple, Butternut Squash, & Chicken Crock-Pot Curry

Autumn is around the corner, and we are enjoying harvesting our Autumnish produce! With apples and butternut squashes profusely growing, we are still trying to find ways to use them! Curry seemed like a good idea, and boy was I right!

Indian food is one of my fiancé's and my favorite cuisine. There is a hole in the wall restaurant we frequently dine at, however, due to less then flattering events happening at the place, our attendance has lessened. In order to quench our Indian food cravings, I've been searching for a replacement.

This recipe is on the sweeter side, no spiciness; which is perfect for me. And did I mention how easy the recipe is? It's so simple!

(This feeds two people, just double recipe for a family of four)
  • 1/2 cup chicken broth
  • 1 can (13.5 oz) unsweetened coconut milk
  • 2 chicken breasts, diced into chunks
  • 1 cup diced apples
  • 2 cups diced butternut squash
  • 3 garlic cloves, chopped
  • 3/4 cup chopped onions
  • 2 tablespoon sweet yellow curry
  • 1/2 teaspoon garam masala, optional
  • 1 1/2 teaspoon salt
  • 1-2 tablespoons whole wheat flour.
Except for flour, combine the ingredients into crock-pot.


Set lid on top and cook on high for 6-8 hours. After the 6 hours is up, the curry may be too liquidy. Simply add flour to the curry and it will thicken.

Serve with jasmine brown rice or quinoa. Then enjoy while watching the leaves turn into a rainbow of colors.

Nancy Jane

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