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
- 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.
- 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.
- 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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