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Categories:
olive oil onions died chicken Curry Garam Masala ginger paste garlic tomatoe puree chicken broth eggplant tomatoes quinoa green onions
Viewed: 13 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil
- 1 cup onions died
- 1 pound boneless chicken thighs or breasts
- 2 tablespoons curry paste
- 2 teaspoons Garam Masala
- 1 tablespoon ginger paste
- 3 cloves garlic
- 2 cups tomatoe puree
- 2 cups chicken broth
- 3 cups eggplant diced, peel removed
- 3 cups fresh tomatoes diced
- 1 cup quinoa uncooked
- green onions
Method
- Add everything to slow cooker and cook on low for 6-8 hours or high for 4 hours. Cook quinoa separately
- (Freezer meal: include everything except broth, eggplant and quinoa)
