ashleyd /

Quick, Healthy, and Delicious Chicken Curry!

Last night after a long day of traveling back from South Bend, I was craving some peace and quiet in the kitchen, a homemade meal, and vegetables! Luckily, I didn’t have to look too far for some inspiration. I headed straight over to Fitnessista website for some ideas as I’ve been drooling over Gina’s weekly Indian dishes. I used her Slow Cooker Eggplant Curry as the base and then added my own twists to use more refrigerator ingredients. I made the following changes:


-added chicken 
-added squash and zucchini 
-added a bit more salt to improve flavor
-cooked it stove top in my Dutch Oven since I only had 2 hours
In a slow cooker, sprayed with nonstick spray, add the following:

1 medium eggplant, large diced
1 yellow onion
1 yellow squash
1 zucchini
1 pack small chicken tenders thinly pounded
1 can (14.5oz) organic diced tomatoes, drained
1 C organic vegetable broth
1 bay leaf
2 T curry  
1/2 T cumin
1 1/2 t garlic
1-1/2 t salt
1/4 t cayenne 



Chop all vegetables in small diced pieces.



Combine all ingredients except chicken in large Dutch Oven on the stove over medium heat.

Saute over medium heat while stirring continuously. Meanwhile, sauté the chicken over medium heat in a light coat of olive oil, curry, garlic, and salt.




Once the chicken is cooked partially (approx 1/2 way through) take it off the heat and combine it with the vegetables and spices in the dutch oven. Simmer over low heat for an hour letting the flavors combine and reduce. If you want it to thicken you can add 1 Tbsp of corn starch towards the end to help thicken the sauce. Enjoy!



Slow Cooker Method: Mix to combine. Set it on low. Forget about it for 4-6 hours. Serve over long grain brown rice and enjoy with a spoon.


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