Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH
Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, crockpot curry chicken with eggplant and summer squash. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH. Using a spoon, scoop out the seeds from the squash. Using your hands, peel the skin from the eggplant.

Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook crockpot curry chicken with eggplant and summer squash using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH:
  1. Take 1 packages chicken legs
  2. Make ready 1 medium potato
  3. Make ready 4 medium eggplant chopped
  4. Take 3 Summer squash
  5. Prepare 2 small zucchini
  6. Take 1 large onion
  7. Make ready 1 large tomato
  8. Make ready 1 large mild green chili
  9. Prepare 1 tbsp minced garlic
  10. Prepare 1 tbsp curry
  11. Make ready 1 tsp cumin
  12. Get 1 1/2 tsp salt
  13. Prepare 1 Juice 1/2 lemon

Press the sauté button on the Instant Pot and set at highest setting. Add tomatoes, eggplant and chicken and stir to evenly coat. Place onion and garlic in a food processor or chopper to finely chop. Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker.

Steps to make Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH:
  1. Place chicken legs in crock pot after rinsing Add 4 cups water chopped onion curry cumin and diced potato stir in minced garlic cook on high setting for two hours
  2. Dice or coarsely chop or slice remaining vegetables (eggplant tomatoes onion chili squash zucchini) place in large bowl and squeeze lemon juice over - veggies help maintain color and adds a citrus island kick
  3. Sprinkle with salt and let stand until chicken and potatoes are tender
  4. Add veggies to crock pot and cook another hour reduce to medium and cook thirty minuets
  5. Serve over rice

Add in the eggplant, bell pepper, tomato, zucchini, minced garlic, dried basil, salt, and pepper. Combine the ingredients well to be coated with the olive oil. Header image: Slow Cooker Summer Squash from CHOW. Summer squashes are a wonderful thing, except for when they're overcooked into oblivion. Which is easier to accomplish than it seems—you've likely wound up with some singed black slices of zucchini or bloated, watery chunks of pattypan at least once or twice before.

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