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Wednesday, April 29, 2009

Crock Pot Wednesday

Well it's that time of the week: Marmalade Curry Chicken

  • 5 (6 ounce) boneless skinless chicken breasts
  • salt and pepper, to taste
  • 1 (12 ounce) jar orange marmalade
  • 1/2 cup chicken stock
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cayenne pepper
  • 1 pinch ground ginger
  • 1 can coconut milk
  1. Season the chicken breasts with salt and pepper, and place into a slow cooker. Whisk together the marmalade, chicken stock, curry powder, cayenne pepper, and ground ginger in a bowl. Pour over chicken breasts.
  2. Cover, and cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Make sure to flip over the chicken breasts once during cooking.
  3. About one hour before serving take out and shred chicken. Place back in the crock pot and stir in the can of coconut milk. Serve over rice.
I was unsure about this recipe at first because I'm not a huge fan of curry and I've never used coconut milk before; however we ended up really enjoying it!

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