Crock Pot Cranberry Chicken Curry
Category: Dinner
Prep time : 15 min
Cook time : 8 hours
Total time : 8 hr 15 min
Makes: 6 Servings
Scale recipe by: ×
For the Chicken:
1 can (14 oz) coconut milk
1 cup chicken broth
1 tablespoon curry powder
1 teaspoon garam masala (optional)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds boneless, skinless chicken breasts
For the Vegetable Mixture:
1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced
3 carrots, finely chopped
1/2 teapoon salt
1 tablespoon curry powder
1 cup dried cranberries
2 teaspoons honey
1/2 cup Greek yogurt
Optional Toppings:
Chopped cilantro
Chopped cashews
A dollop of Greek yogurt
Prepare the chicken: In a crock pot, whisk together the coconut milk, chicken broth, curry powder, garam masala, salt and pepper. Place the chicken in the crock pot, cover and cook for 4 hours on high or 8 hours on low. When the chicken is done cooking, shred it directly in the crock pot.
Prepare the veggies: Heat the olive oil in a saute pan over medium heat. Add in the onion, garlic, and carrots. Sprinkle with salt. Cook for 8-10 minutes until vegetables have softened. Stir in the curry powder and dried cranberries. Add the vegetable mixture to the crock pot and mix everything together. Then, stir in the honey and Greek yogurt.
Garnish: Top with chopped cilantro, chopped cashews, and a dollop of Greek yogurt.
Prepare the veggies: Heat the olive oil in a saute pan over medium heat. Add in the onion, garlic, and carrots. Sprinkle with salt. Cook for 8-10 minutes until vegetables have softened. Stir in the curry powder and dried cranberries. Add the vegetable mixture to the crock pot and mix everything together. Then, stir in the honey and Greek yogurt.
Garnish: Top with chopped cilantro, chopped cashews, and a dollop of Greek yogurt.
www.destinationdelish.com
Submitted by Jessica on 2024-12-18