Crock-pots may be one of the best small kitchen appliances ever, especially for anyone living in a small space. Do you have one? Do you ever use it? I definitely need to put mine to use on a much more regular basis. Why, oh why, has it been hiding in the cabinet for so long? Seriously, is it possible for a home cooked dinner to be easier? 1. I place everything in the crock-pot. 2. Turn it on. 3. Go to work. 4. Come home and walk in the door. 5. Eat dinner.
Wow! It smells wonderful in here! Who made me dinner? Oh yeah, that’s right…I did. It only seems like it came out of nowhere because all the work is already done. This is an absolutely wonderful thing to come home to after work or really a day out doing anything. Healthy, budget friendly, and simple to make…definitely my kind of meal. Love it!
Today’s recipe was Pumpkin Curried Chicken over brown rice. It comes from a recipe I found on Pinterest. However, after tasting it this evening I decided it needed some tweaking. The original recipe was just a tad too bland for me so I kicked the seasoning up a notch. The recipe reminds me somewhat of a Tikka Masala but with pumpkin and coconut milk. Scroll down for the recipe.
Looks tasty, right?
Pumpkin Curried Chicken
- 1 (6 oz.) can tomato paste (Don’t let your can roll across the grocery store parking lot. It won’t ruin its quality, but you may look silly looking around under all the cars for it. Just a note from personal experience.)
- 1 (15 oz.) can pumpkin puree
- 1 (13.5 oz.) can 100% coconut milk
- 1 cup low sodium chicken broth
- 1 tbsp. onion powder
- 1 tbsp. garlic powder (I may change this to fresh minced garlic instead of the powder)
- 1 tbsp. curry powder
- 1 1/2 tsp. cinnamon
- Sea Salt & Black Pepper to taste
- Approximately 1 pound, raw, boneless, skinless chicken breasts
- Brown rice for serving (I cook mine in my steamer the night before so I only needed to reheat it to go with dinner.)
- Optional: Fresh cilantro for garnish