Friday, May 16, 2014

Chicken Curry with Cabbage and Peppers - THM E

I found the original recipe on LovingMyNest.com. But the link isn't working so I can't direct you to it at the moment.

3 lb boneless chicken, cubed
4 cups milk - I used Almond.
4 tsp curry powder
2 small yellow onions
2 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 head of cabbage, chopped

Divide ingredients between 2 bags, in a ziplock bag, minus the milk. Freeze. Cook on low for about 4 hours until done. Add milk during the last 15 minutes of cooking.

Serve over rice or noodles.

Click here to print.

10 comments:

  1. What did people serve with this?

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  2. Could you recommend a substitue for the cabbage?

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  3. I have made this a number of times & have found it’s much more flavorful with some grated ginger and lime juice.

    ReplyDelete
    Replies
    1. Thanks for the tip. I always add a bit more, but I like it spicy so I am not sure everyone would appreciate the HOT peppers. LOL!

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  4. Is this meant to cook in a crockpot with no liquids until the end?

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    Replies
    1. I did, but it does seem like it might need some doesn't it?

      Delete

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