Coconut Curry Chicken Sandwiches |
|
 |
Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
|
I came up with this recipe for my father who is on a low-carb diet. I used low-carb bread instead of regular, but if you aren't low-carbing just use regular. Ingredients:
10 chicken strips |
1/3 cup coconut cream |
2 teaspoons curry powder |
1/2 teaspoon cayenne |
1/2 teaspoon black pepper |
1 teaspoon salt |
2 egg yolks |
3 hard-boiled eggs |
6 slices low-carb bread or 6 slices regular whole wheat bread |
Directions:
1. Place all of your ingredients in a crock pot, except for the bread and the boiled eggs, and stir together.
2. Turn to low and let cook for 5-6 hours.
3. Shred the chicken on a cutting board, meanwhile, toast the bread.
4. Layer one egg worth on slices on one piece on bread, layer the other eggs on the other bread pieces.
5. Top with the desired amount of chicken and the other slices of bread.
6. This chicken can also be served over rice for an Asian twist.
|
|