Running a business has just about consumed my entire existence and I feel like I haven’t cooked let alone posted an original recipe in forever. So far this summer I’ve barely given myself time to eat let alone cook so when I woke up a few Sundays ago with enough energy to cook I was more than surprised. I recently got some organic free range chicken and had a taste for some curry. In this case the crock pot did the majority of the work but that’s of course the beauty of slow cooker meals. Additionally, my recipe was adapted from this curry chicken recipe I tastespotted over on the Lemon Bowl. I hope you enjoy it as much as we did.
1 pound chicken legs, seasoned to taste with salt, pepper, garlic and onion powder
1 large onion, thinly sliced
1 cup crushed tomatoes
1 red pepper, thinly sliced
1 1/2 cup low sodium chicken stock
1/4 cup jamaican curry powder
2 tablespoons tumeric
1 teaspoon cayenne powder
1 tablespoon minced garlic
1 tablespoon red pepper flakes
2 tablespoons brown sugar
4 tablespoons butter or earth balance
2 tablespoons fresh squeezed lemon juice
2 tablespoons lemon juice
1/2 cup fresh basil leaves
- In the bottom of the slow cooker, whisk together chicken stock, tomato sauce, lemon juice, butter, brown sugar, curry powder, salt cayenne, tumeric and curry powder.
- Add seasoned chicken breasts, onion, garlic, and red pepper. Using tongs, gently toss ingredients together to ensure evenly coated.
- Cook on High for for 3 hours.
Photo credit: Domestic Divas