Crockpot Chicken Curry with Rice
Serving Size / Yield
- 4 boneless, skinless chicken breasts
- 2 large onions, quartered and sliced thinly
- 3 cloves garlic, minced
- 1 Tbs soy sauce
- 1 tsp curry powder
- 2 tsp chili powder
- 1 tsp turmeric
- 1 tsp ground ginger
- 1/3 C chicken broth
- Salt and pepper, to taste
- 2 2/3 C white rice
Mix all ingredients, except rice, together in the slow cooker. Cover and cook on low for six to eight hours, or until chicken is tender. Stir occasionally and season with salt and pepper if needed.
Wash and rinse rice. Place in a saucepan with twice as much water. Bring to the boil, then turn the heat all the way down and cover the pan tightly with a lid. Cook on low heat for 10 to 15 minutes. Use a fork to fluff up the cooked rice. Serve on plate with chicken curry on top.