Catherine's Curry

Serves 8

·       2 whole boneless skinless chicken breasts

·       1 can coconut milk (go to your local Asian grocery store and ask them for their thickest)

·       ½ cup plain Greek yogurt

·       1 can petite diced tomatoes

·       4 carrots, cut in rounds

·       1 medium onion, sliced

·       3-4 medium red potatoes, diced

·       2-3 large handfuls fresh spinach

·       Approx. 1/3 cup fresh cilantro, chopped

·       2 cloves minced garlic

·       1 ½ tbsp. olive oil

·       1 ½ tsp. lime juice 

·       2 heaping tsp. curry powder

·       Kosher salt and pepper to taste 

·       1 ½-2 cups (uncooked) jasmine rice

·       Nathan’s Naan! 

Note: You can add or omit any veggies you like to make this recipe your own!

Combine all curry ingredients (except spinach) in a crock pot and cook on low for 4-6 hours. 30 minutes before serving, prepare rice. While rice cooks, remove chicken from crock pot and cube. Return to pot, add spinach, and stir to combine; allow to continue cooking until rice is done. Salt and pepper to taste before serving. Serve over jasmine rice with a side of warm naan.