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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, crockpot curry chicken with eggplant and summer squash. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Crockpot CURRY CHICKEN WITH EGGPLANT AND SUMMER SQUASH is something which I have loved my entire life.

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.

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

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

For fresh tomatoes: Score the skins with a sharp knife in an X on the bottom of each tomato. Using a spoon, scoop out the seeds from the squash. Using your hands, peel the skin from the eggplant. Add the eggplants to the mixing bowl.

Instructions 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

Stir the eggplant and squash mixture into the masala. 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. When skillet is hot, coat with cooking spray.

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