Slow Cooker Chicken Curry with Pub Fries
Prep: 10 min | Cook: 30 - 35 min | Serves: 2 - 4
Share
Print
FEATURED PRODUCT
view featured product FEATURED PRODUCT
Pub Fries
Have the restaurant experience at home with Cavendish Farms Restaurant Style Pub Fries! These premium, skin-on, thick-cut fries are lightly seasoned with sea salt to deliver the authentic taste of your neighbourhood pub. While they’re delicious on their own, the thicker cut of these fries means they’re great for dipping in your favourite sauces. Serve them with specialty ketchups, aioli, curry mayo, or whatever you please.
Ingredients
- 1 bag of Cavendish Farms Restaurant Style Pub Fries
- 1 pound boneless chicken breast
- 1 medium onion, thinly sliced
- 1 can chickpeas, drained and rinsed
- 2 medium sweet potatoes, diced
- ½ cup full-fat coconut milk
- ½ cup chicken stock
- 1 can tomato sauce
- 2 tablespoons curry powder
- ½ teaspoon cayenne powder
- 1 cup green peas
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Directions
- Preheat oven to 450°F.
- Spread frozen fries in a single layer on a non-stick baking sheet and bake for 10 minutes. Flip fries and continue baking for 5-10 minutes until a light golden colour.
- In a slow cooker, whisk together coconut milk, tomato sauce, chicken stock, curry powder, salt, and cayenne.
- Add chicken breast, onions, chickpeas, and sweet potatoes. Gently mix to ensure ingredients are evenly coated.
- Cook on low for 8 hours or on high for 4 hours. Stir in peas and lemon juice 5 minutes before serving.
- Serve chicken curry with a side of Cavendish Farms Restaurant Style Pub Fries and enjoy!
