I have always been a fan of different cuisines. Since meeting my husband, I have fell in love with Indian food, although I wish I knew how to cook it really well. This recipe is a slight nod to my husband’s ethnicity and his family. It’s a novice cooks way to introduce a little cultural cuisine to their family.
Slow Cooker Chicken Curry
8 boneless, skinless chicken breasts
2-16 oz. jars chunky salsa
2 onions, chopped
4 tbsp curry powder
2 cups fat free sour cream
Place chicken in slow cooker.
Combine salsa, onion, and curry powder in a bowl.
Pour over chicken. Cover with lid.
Cook on low 8 to 10 hours (or on high 5 hours).
Transfer chicken to a plate. Cover to keep warm.
Add sour cream to slow cooker, and stir until well incorporated.
Serve over chicken with rice or steamed vegetables. I also served it with whole wheat pita warmed in the oven at 350 degrees for 10 minutes.
**Recipe credit: Kraft Recipes
This recipe is pretty healthy. The original recipe calls for chicken thighs. I tried to lighten it up a bit by using chicken breasts. And the use of fat free sour cream helps to make the sauce creamy with out adding too many extra calories.
By the way, I should really start using my slow cooker more often. It was nice having a little extra time to relax after work. 🙂