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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Layers and layers of flavors and textures makes this dish simply unforgettable. It's spicy, creamy, sweet, aromatic and delicious. Ingredients:
3 tablespoons olive oil |
1 small onion, chopped |
2 garlic cloves, minced |
2 tablespoons curry powder |
1 tablespoon hot curry powder |
1 teaspoon ground cinnamon |
1 teaspoon paprika |
1 teaspoon fresh grated ginger or 1/2 teaspoon ginger powder |
1/2 teaspoon granulated sugar |
salt |
2 lbs chicken breasts, boneless and skinless |
1 (10 ounce) can diced tomatoes with green chilies |
4 ounces cream cheese, room temperature |
1 (14 ounce) can coconut milk |
1 tablespoon lemon juice |
Directions:
1. Cut the boneless, skinless chicken breasts into bite size pieces.
2. Over medium heat, brown the onion in olive oil until transparent and lightly browned.
3. Add chicken and cook until no longer pink on outside, brown a little if you like, but it doesn't have to be cooked completely.
4. Stir in the garlic, curry powders, cinnamon, paprika, ginger, sugar and salt to taste. Continue stirring for a couple more minutes to infuse the flavors.
5. Add tomatoes, softened cream cheese, coconut milk, and lemon juice.
6. Place in slow cooker and simmer 4-5 hours on low heat setting.
7. Serve over hot rice.
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