I’m always happy when my husband has a birthday. This is primarily for selfish reasons. For 2 months I am 4 years older than him and this gap particular seems to be the most hurtful. 36 and 40. Ugh. So yesterday he turned 37 and closed that gap up a bit. Thank you February 26th.

His dinner birthday request was the family favorite, curry chicken, that my mom made for us when I was a kid. It’s a strong family tradition and because of how easy and tasty it is I decided to share it on my Instagram story yesterday and it was very popular so I thought I would throw all the ingredients here so it’s handy.

And for the record, I never read anything anyone says about their recipe I only greedily want the recipe and scroll through all the words yet here I am getting all wordy when I just wanted to post a recipe.

OK, here you go! Get ready to add this baby to your meal calendar!

Crockpot Curry Chicken 

Ingredients:

• Chicken Breast (I prefer tenderloins)
• Potatoes (the amount is up to you, I tend to use 4-5 for a family of 7)
• Golden Curry Block (pictured, found in Asian aisle in most groceries)
• Coconut milk (I prefer full fat)
• Rice to serve with (I prefer jasmine but that is totally up to you)

 

Directions:

• Peel and cut potatoes (quarter)
• Add peeled potatoes and chicken to the crockpot
• Add the can of coconut milk and the curry block to a bowl and heat in the microwave. I start with 2 minutes and stir and add another 2 minutes and stir until smooth and all mixed together.
• Pour the curry mixture over potatoes and chicken
• Cook on low for 6 hours
• Serve over rice