Summer Tomato Chicken Curry: The Perfect Recipe for Summer
Does anyone else feel like it’s a real struggle to cook in the summer time? Tell me I am not alone in this! I have had a harder time cooking this summer than I have ever have before. In addition the heat, the summer is just so busy, (especially for a young mom with kids home ALL day). Trying to corral three kids, keep them happy, AND make dinner is almost more than I can bear some days. Luckily, I discovered this recipe that is keeping me sane. I love curry and this can be made ahead of time in the crockpot or instant pot. There is usually enough for leftovers and it is a great way to use up some of those veggies in from your garden!
Summer Tomato Chicken Curry
5-6 frozen chicken tenderloins
5 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
¼ tsp ground coriander
½ tsp cumin
¼ tsp cardamom
2 T yellow curry powder
1 T lime juice
1 whole onion, diced
1 can of diced tomatoes (blended)
2 8oz cans of tomato sauce
1 can coconut milk (full-fat is best)
1 medium zucchini, sliced
2 medium carrots, sliced
Place all ingredients in a slow cooker, except for the can of coconut milk. Cook on low for 6 hours or high for 3 hours. When finished cooking, shred the chicken with a fork. Add the can of coconut milk and stir. Serve over your favorite cooked rice.
This is also a fun recipe to experiment with. Try adding extra veggies or using a different kind of meat. I hope you love it as much as do! And pretty please share with me some of your favorite easy summer recipes in the comments below.
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