Come Home To Comfort With This Chicken Curry Recipe For Only $1.57 A Serving

Name: Come Home To Comfort With This Chicken Curry Recipe For Only $1.57 A Serving
Prep time: 15 min
Cook time: 630 min
Total time: 645 min
Yield: 6 serving
Ingredients: 1 (13.5 oz.) can unsweetened light coconut milk; 1 cup lower-sodium chicken broth; 2 tsp. curry powder; 1/4 tsp. salt; 1 1/2 lbs. boneless, skinless chicken breast halves, cut into 1 1/4” pieces; 2 (6 oz.) white potatoes, peeled, cut into 3/4“ pieces; 2 cups (3/4“ pieces) peeled butternut squash, about 9 oz.; 1 onion, chopped; 1 (15.5 oz.) can chickpeas, rinsed, drained; 1 Gala apple, cut into 1/2” pieces; 6 cups baby spinach; Chopped cashews (optional)

We wilt in spinach at the end for a pop of freshness

By Charles Grayauskie

Reviewed by Julie Miltenberger

Comments

Food and Photo

Curry is a traditional Indian dish. It typically consists of chicken cooked in a rich sauce made from stock, aromatic spices and yogurt. But there are many variations. That’s what inspired our Chicken Curry recipe. To keep things easy, we simmer the stew in the slow cooker. Plus, we give it an easy upgrade with a few simple additions. Best of all, at only $1.57 per serving, what’s not to love.

We sub in light coconut milk for the yogurt and combine it with low-sodium broth and curry powder to create a yummy yet guilt-free sauce for the chicken. Then winter squash adds a nutty note while potatoes cook up to tender perfection. We toss in chickpeas that pair deliciously with curry and apple adds a hint of sweetness. Just set it and forget it until you’re ready to eat! Cook along with our video and let us know what you think.

Yields

6 serving

Total Time

10 hr, 45 min

Prep Time

15 min

Cook Time

10 hr, 30 min

Ingredients

1 (13.5 oz.) can unsweetened light coconut milk
1 cup lower-sodium chicken broth
2 tsp. curry powder
1/4 tsp. salt
1 1/2 lbs. boneless, skinless chicken breast halves, cut into 1 1/4” pieces
2 (6 oz.) white potatoes, peeled, cut into 3/4“ pieces
2 cups (3/4“ pieces) peeled butternut squash, about 9 oz.
1 onion, chopped
1 (15.5 oz.) can chickpeas, rinsed, drained
1 Gala apple, cut into 1/2” pieces
6 cups baby spinach
Chopped cashews (optional)

Instructions

In large bowl, whisk together coconut milk, chicken broth, curry powder and salt. In 6-qt. slow cooker combine chicken, potatoes, squash and onion. Stir in coconut milk mixture. Cover; cook on low until chicken is cooked through and vegetables are tender, 5 hrs.

Stir in chickpeas and apple. Cook on low 30 min. Stir in baby spinach. If desired, garnish with cashews.

Nutrition

Calories: 337 kcal
Fat: 8 gram
Saturated Fat: 5 gram
Protein: 32 gram
Carbohydrate: 33 gram
Fiber: 7 gram
Cholesterol: 83 mg
Sugar: 7 gram
Sodium: 351 mg

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