Never made curry before, and I am sure that what I did would be considered completely improper for serious curry-eaters, but here goes. I used my crockpot, and heated the oil, onions and garlic on hi for about a half hour, or until the onions were soft. Then I added the coconut milk (lite), tomatoes and sauce, sugar (used only half) and chunks of chicken that were still partially frozen. Cooked on low for about 4 hours, added about 1 tsp salt, then threw in a bag of mixed frozen cauliflower, broccoli and carrots. cooked another 45 minutes or so and served over basmati rice. Delish! Just the right amount of heat for me, but I am a bit of a wimp.
Update - I have also used turkey breast, and that works really well in this recipe. Not too dry. This time I added diced fresh eggplant, mushrooms and zucchini - makes a great stew and works really well on Weight Watchers!
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Never made curry before, and I am sure that what I did would be considered completely improper...