Chicken Curry

I had never had curry until I met Garth. South African cuisine is heavily influenced by Indian cuisine. Most of Garth's mom's dishes have curry in them and I love everything she makes. And thus my love for curry began.

I sign up for Kraft emails and I get an email a day with a new recipe. Some look good, some I delete out of my invoice and then sometimes a recipe comes along that I print out right then and there and decide I must make. This Curry Chicken recipe was one of those. I knew Garth would love this and I loved how simple it was to make. We had all the ingredients so I made it this week and it was amazing. It is definitely going into our weekly rotations for awhile. It is similar to my Crock pot Chicken Salsa, but even better.

Without further ado, here is the recipe:

time prep: 20 min

total: 8 hr 20 min

servings total: 10 servings

Ingredients

1 chicken thighs (2-3/4 lb.), skins removed

1 jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 onion, chopped

2 Tbsp.  curry powder

1 cup  BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

Directions

PLACE chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid.
COOK on LOW 8 to 10 hours (or on HIGH 5 hours).
TRANSFER chicken to platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over chicken.

I used frozen, boneless, skinless chicken and the second time I made this I added another tablespoon of curry powder. I served this over brown rice. 

Overall, very flavorful, easy to make, and there is just nothing greater than coming home to dinner already made.