This recipe is definitely a keeper and fast became a favourite of mine. It only takes about 20 minutes prep time and can then be left to cook itself deliciously for the rest of the time. Better yet, it can be whipped together the night before so it’s ready to add to the slow cooker in the morning.
The busy-ness of lives in my household means dinner could be at a different time for each person. The slow cooker is the appliance of choice quite often as it allows me to prepare a meal and keep in warm for whenever a hungry belly wanders in. What I especially love is that you can’t overcook it and you don’t lose nutrients from the extended cooking time because you’re eating all that yummy saucy goodness (see my post on Healthy cooking – minimising nutrient loss).
The taste is very mild so if you prefer a bit more heat, you might want to add 2 – 3 chillies. I substituted the cream with a light cream cheese for a healthier option and the flavour was still out of this world. Serve with rice.
Serves 4 -6
- 2 skinless chicken breast
- 500g sweet potato, cut into 2cm cubes
- 100g green beans, trimmed & cut into 4cm lengths (frozen also works well)
- 1 tablespoon Extra Virgin Olive Oil
- 1 red onion, chopped (celery is a good substitute)
- 2 garlic cloves, crushed
- 1 tablespoon grated ginger
- 3 teaspoons curry powder
- 2 teaspoons turmeric
- 400g tinned chopped tomatoes
- 250ml chicken stock
- ¼ cup of light cream cheese (I used Philadelphia Light)
- 1 small handful fresh coriander leaves, chopped (dried also works well)
- Salt (optional) and ground pepper to season
- Trim the chicken of any fat and cut into 2 cm cubes.
- Pour the oil into the slow cooker and spread over the base and side.
- Add the onion, garlic and ginger and stir in the turmeric and curry powder.
- Add chicken, sweet potato and beans and pour over the tomatoes and stock. Season well with salt (optional) and freshly ground black pepper.
- Give it a good stir and cook on high for 3-4 hours or on low for 8 hours.
- Just before serving stir in the cream cheese and chopped coriander, heat through for a few minutes and serve.
Handy hint: If you are going to be away from home for longer than 8 hours you can set your slow-cooker to ‘warm’ and it will give you the extra time to cook.
Note: This recipe is freezer friendly for those nights when you just want something you can whip out of the freezer or for lunch to take to work.
Adapted from Slow Cookers, the slow cooker recipes you must have by Jane Price