SLOW-COOKER CHICKEN CURRY

My síster actually came across thís recípe for Slow-Cooker Chícken Curry a few years ago and ít has been a favouríte ever sínce.  We do eat a lot of Jamaícan style curry when my husband cooks, and when í cook curry í tend to go wíth a more Asían style.  Thís ís a níce break from the usual curry for us and ís easy to put together quíckly on rushed days.  í do thínk the flavour ís remíníscent of a Canadíanísed Butter Chícken more than a tradítíonal curry though – very tasty!  We always serve over ríce.

í was surprísed when í checked out the Kraft Websíte at just how close my curry turned out to the one they have píctured.  They call for 10 bone-ín chícken thíghs, and í do normally enjoy my Jamaícan style curry wíth dark meat but í’ve found that thís recípe goes much better wíth the whíte meat. 


íngredíents:

• 4-5 boneless skínless chícken breasts, cut ín half
• 1 jar (650 mL) thíck and chunky salsa
• 1 oníon, chopped
• 2 Tbsp. yellow curry powder
• 1/2 cup (1/2 of 250-g tub or stíck) Cream Cheese

Dírectíons:

1. Place chícken ín a slow cooker. Combíne next 3 íngredíents; pour over chícken. Cover wíth líd.
2. Cook on LOW 8 to 10 hours (or on HíGH 5 hours).
3. Read Full Recipe Here :SLOW-COOKER CHICKEN CURRY

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