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The Easy Indian Cookbook: Quick and Delicious Indian Recipes
By Emma Paree
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You could make a delicious dish at home, satisfying versions of Indian favorites cooking you can make the easy step to follow.
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The Easy Indian Cookbook - Emma Paree
The Easy Indian Cookbook
Quick and Delicious Indian Recipes
Copyright © 2020 Emma Paree
All rights reserved.
No part of this book may be reproduced or transmitted in any form or by any means
Warning-Disclaimer
The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.
Slow Cooker Curry Chicken
Cooking Time: 3 h 25 m
Servings: 2
Ingredients
1-1/2 teaspoons butter
1/2 onion, chopped
1/2 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can condensed cream of chicken soup
1/2 (14 ounce) can coconut milk
1/2 packet dry onion soup mix (such as Knorr®, French Onion Soup Mix)
1 tablespoon and 1-1/2 teaspoons curry powder, or to taste
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ground cayenne pepper, or to taste
1-1/2 large skinless, boneless chicken breast halves -- trimmed and cut into 1-inch pieces
1/2 cup green peas
1 cup sliced fresh mushrooms
Directions
Step 1: Set the slow cooker to the High setting. Heat the butter in a pan over medium heat, and cook and stir the onion until browned, 5 to ten minutes. Leave the onion aside.
Step 2: Stir the cream of mushroom soup, coconut milk, cream of chicken soup, curry powder, dry soup mix, pepper, salt, and cayenne pepper together in a large bowl, before mixture is thoroughly combined. Place
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