Sandra had mentioned this feature of hers and so I decided I would try and join in this week by sharing a recipe I tried on Sunday. I love doing a crockpot meal on Sundays and having everything all ready when we return from church. I found this recipe originally on FlyLady's site; it was one of many sent in by her readers -- and adapted it to our tastes.
CHANGELING CHICKEN
1 can lite coconut milk (made by Taste of Thai)
1 can cream of chicken soup
A few tablespoons of apple juice concentrate
1 tsp. curry powder
Sliced mushrooms to taste
Baby onions to taste
Baby carrots to taste
Frozen peas to taste
Boneless chicken breasts to feed your family
Salt & pepper
Mix together the coconut milk, soup, juice, and curry powder in the bottom of your crock pot liner. Add remaining ingredients and sprinkle with salt & pepper. (You might think this isn’t necessary along with the curry powder -- that’s what I thought --but I found that it was.)
Cover crock pot and turn to high for an hour or two, then turn to low for 3 to 4 hours. (Or you could simply cook it for 8 hours or so on low.) Serve over rice or pasta.
Yield: 4 to 6 servings
The vegetables and cream soup on this can be varied -- use whatever kinds you like, have on hand, or think would taste good. This is just what I used. If you’re going to serve it over rice, I think this would be nicer if it was thickened a bit with cornstarch. It was just a little too soupy. But the flavor is delectable. It is a very, very mild curry flavor as the coconut milk really mellows it out. If you really love curry, you will probably want to consider adding more curry powder.
For serving this right after church, I used the Uncle Ben's Ready Rice -- the brown rice. (90 seconds in the microwave!) I served it with a bagged romaine salad -- quick and easy!
I used coconut milk for the first time in last night's dinner (for Thai chicken Pasta) and loved it! I will definitely try this recipe!
ReplyDeleteI haven't tried cooking with coconut milk, but love coconut. I will have to try this! I love curry too!
ReplyDeleteHi Mrs. T,
ReplyDeleteI hope that all is well with you and yours. This recipe looks exotic yet easy enough to try. I have never used coconut milk and am hesitant to use it. I must say that this recipe intrigues me though. I may just have to step out of my comfort zone:).
I "met" your daughter Carrie and told her that between the two of you, I have lots of yummy recipes to try.
Have you been able to plant flowers yet? I am sure that spring is beautiful up there. I miss the wonderful lilac bushes. My neighbor has one which means that they do grow down here. I may have to try and plant some. Sorry for rambling on. Have a great day.
This looks yummy! Thanks for sharing it.
ReplyDeleteMJ
Mrs. T, I'm SO glad you're joining us :)
ReplyDeleteI have to tell you, I make Curry all the time and I always use coconut milk, LOVE it :)
This sounds amazing, I'm definitely trying this one too :)
Hugs,
♥Sandra♥
Oh, This sounds great! I can't wait to try it.....it sounds wonderful!
ReplyDeleteI also really like to have dinner ready in the crockpot after church on Sunday's also....it's such an incredible time saver, and budget saver! And it sure beats hitting a drive thru on the way home.
This sounds great! Thanks for sharing.
ReplyDeleteHi everyone --
ReplyDeleteWow, it's nice to have such a crowd around my kitchen table. I love company!
Rachel, yes, the lilacs are beginning to bloom up here. We have lilacs in our yard which we transplanted from old bushes in another town years ago. They have never bloomed much at all. Occasionally some blossoms would begin to appear, but then they would dry up. This year, we actually have blossoms that are amounting to something. There aren't a lot of them, but it's fun to see and smell them!
I'm not much of a green thumb, but I do enjoy all of the many spring wildflowers around our yard. I'm glad to hear that lilacs can thrive in Tennessee, too.
Have a great weekend, all of you!
God bless,
Mrs.T