Tuesday, January 27, 2015

Wild Bill Lemon Bowl Crockpot Curry

Easy crockpot curry recipe.

Why I Made Curry

It wasn't something I'd go out of my way to make. I'd heard of it. Mostly from Martin Shervington. I think he lives off the stuff. It wasn't that I hadn't had any of it before either. It just wasn't something that had stuck in my head as a must food. If I had to guess, it had probably been 10, maybe 20 years. But I decided it was time to try it again. Revisit it so to speak. I Decided To Use A Crockpot Mainly because it's hard to mess up a crockpot recipe. You can cook anything in it and it comes out OK. There something about the low heat and flavors mixing around all day.  The obvious benefit is that when people eat it, they think that you've slaved over it all day. Especially if you put it in some sort of bowl, pan, etc. before you serve it. 

The Lemon Bowl Curry Recipe 

So I found a recipe on The Lemon Bowl. It's author was Liz DelaCroce. I didn't know who she was, and still don't. But after using this recipe, I would try anything she suggest. This stuff was off the chain great. So good in fact that I'm probably going to cook it again, very soon. According to Lemon Bowl, the description is Warm curry flavors and creamy coconut milk add flavor and moisture to lean chicken breasts.   The only thing I found wrong about this recipe is it's size. You're going to want to eat twice as much as you think you will. It's that good. 


  • 1 pound boneless, skinless chicken breasts 
  • 1 medium onion - thinly sliced 
  • 15 oz can chickpeas - drained and rinsed 
  • 2 medium sweet potatoes - peeled and diced 
  • ½ cup coconut milk - light 
  • ½ cup chicken stock - low sodium 
  • 15 oz can tomato sauce 
  • 2 tablespoons curry powder - salt-free 
  • 1 teaspoon salt 
  • ½ teaspoon cayenne powder - optional 
  • 1 cup green peas - frozen 
  • 2 tablespoons lemon juice 
  • cilantro - optional garnish 


  • In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne. 
  • Add chicken breasts, onion, chickpeas and sweet potatoes. 
  • Using tongs, gently toss ingredients together to ensure evenly coated. 
  • Cook on Low for 8 hours or High for 4 hours. 
  • Stir in peas and lemon juice 5 minutes before serving. 
  • Serve over rice and with plenty of fresh cilantro. 


You need to make plenty of this. Because you're going to want more. A lot more.  To reduce sodium levels, be sure to pick up low sodium chicken stock, tomato sauce and chicken breasts. (Sodium levels vary per brand.) You can also start with ½ teaspoon salt and add more later if needed.
Author: Liz DellaCroce | The Lemon Bowl Recipe type: Entree Cuisine: Indian Serves: 4 

About Potato Chip Sandwich

According to some people, men can't tell time, can't follow directions and can't cook. That's simply not true. The owner and author of the site, me..  can cook. This site is simply a way for me to keep up with my recipes without putting it into my other 10 or so blogs. Everything is Google-ized, so it's connected to all my other stuff. This site gets it's name from road trips when I was in my 20's. By the time we would head home all we could afford was a loaf of bread and some potato chips.

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