CHICKEN CURRY NOODLES WITH VEGGIES
Source of Recipe
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List of Ingredients
1 onion, sliced
2 pounds boneless skinless chicken thighs, cut into pieces
4 cups cauliflower flowerets
1 each sweet red, yellow, and orange peppers, sliced into strips
1 can 14.5 oz chicken broth
1 can 14 oz coconut milk
2 tsp curry powder
1 1/2 tsp each salt and paprika
3/4 tsp ginger
1/4 tsp cayenne red pepper
1 can 15.5 oz chickpeas or garbanzo beans, drained
1 box 8 oz rice noodles
1 cup basil leavesRecipe
In slow cooker, layer onion, chicken, cauliflower, and sweet peppers. In bowl, whisk together chicken broth, coconut milk, curry powder, salt, paprika, ginger, and cayenne pepper. Pour over chicken and veggies in slow
cooker. Spread the chickpeas over top. Cover slow cooker, Cook on high 5 hours 20 min. At end of cooking time, soak rice noodles in warm water in a bowl for 10 min.
drain. Add noodles to slow cooker, cover and cook for another 10 min.
TO SERVE:
stir basil leaves into curry.*
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