Cath's Meal Plan 1st - 7th October 2017

Slow Cooker Chicken Curry

This week we will be eating:

Sunday: Roast Chicken

Monday: Fishcakes, gems, coleslaw

Tuesday: Spag bol

Wednesday: Chicken Curry, rice

Thursday: MOO Pizza

Friday: Hamburgers

BBQ Sausage sandwiches

In the fruit bowl:  bananas

In the cake tin:  Banana cake, choc chip muffins

Slow Cooker Chicken Curry

Ingredients:
1 medium onion chopped
2 chicken breast fillets, skin removed and cut into cubes
4 large carrots cut into thick slices
2 large tomatoes, roughly chopped
1 can coconut cream
1/2 cup chicken stock
2 tbsp curry powder
1 tsp salt
1 cup fresh or frozen peas

Method:
Place all ingredients except peas into the slow cooker and stir.  Cook on LOW for 8 hours.  Add the peas 30 minutes before serving. Serve over steamed rice.

This is chicken curry is so easy - just toss everything in the slow cooker and let it simmer all day. About 20 minutes before you want to eat, steam some rice and dinner is done.

It's cheap too, costing around $4.60 for six big serves (or 76 cents a serve).

I can get the price down by using chicken fillets bought on sale, onions, carrots and tomatoes all bought on sale, Aldi coconut cream and frozen peas and MOO chicken stock.