Tuesday, June 12, 2012

Crock Pot Curry

Today I decided to take a flavor trip to Asia with a crock pot curry. I used chicken thighs because they were the cheapest meat and the deep flavor of dark meat is great in a curry. This will be served over brown and jasmine rice cooking in my small crock pot. I also got some naan bread which is kind of like a pita without the pocket.

8 boneless skinless chicken thighs
6 small red potatoes, cut into eigths
1/2 bag frozen California blend veggies
6oz sliced okra
1 jar curry sauce

1. Layer potatoes, okra, and frozen veggies in crock pot. Add half the jar of sauce.

2. Place chicken on top, pour over rest of sauce, and allow to cook for 6-8hrs.

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