As a curry connoisseur, especially love Thai, Southern Indian, Malaysian, and West Indian I love making curries! Especially in the crockpot. This is a crowd-pleaser, and the leftover curry, drained of sauce, makes out of this world wraps, salad topping, and quesadillas!

Coconut Mango Chicken Crockpot Curry:

Ingredients:

2 lb boneless skinless chicken breasts or chicken thighs, cubed; rotisserie chicken leftovers can be used as well
5 large carrots, capped, peeled, and diced
1 medium onion, peeled and quartered
1 tablespoon minced garlic
1 large green bell pepper, washed, seeded, and chopped
1 (5 oz ) can tomato paste
1 (14 oz) can coconut milk, or half a box of similar brands, such as So Delicious.
1 1/2 tsp salt
1 tbsp curry powder
1 cup mango juice concentrate
1 jalapeno, seeded and halved or 1 tsp crushed red pepper flakes
2 tbsp water
1 1/2 tbsp cornstarch

Instructions:

1) Grease your slow cooker oil or pam; I used coconut oil.
2) Place the chicken, peppers, and carrots on the bottom of the slow cooker.
3) Place the rest of the ingredients, excluding the water and cornstarch, in a food processor, blending until the mixture is creamy and somewhat smooth.
4) Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for 8 hours.
5) An hour before serving, make an instant roux by mixing cornstarch and water together, in a small bowl, until cornstarch is dissolved. Pour the roux into the slow cooker, fold into the curry, and cook for 1 additional hour.
6) Serve curry over rice, with flatbread, or nan, and accompany it with peas.
7) Garnish with fresh mint and cilantro, if available.
8) Enjoy!

Good morning, savvy savers! I hope this weekend is shaping up to a wonderful time for you! With that said, its time for another recipe! Today, I will be sharing the Lady Prefers To Save’s Crawfish Etoufee! I make this recipe whenever I can, as my husband, a fan of all things emanating from the Crescent City, loves crawfish more than chocolate, sports, and napping, with the exception of New Orleans Saints Football!

With that said, and with all of my recipes, I buy what’s in season, and as we are entering crawfish season, there is no time like the better that to make my husband’s favorite Etouffee recipe! Also, crawfish buy-the-pound is currently on a B1G1 free special this week at Winn-Dixie. The seasonings are from Dollar Tree, the butter is bought in bulk at Sam’s Club, and the trinity mix, the celery, onions, and bell peppers, are by way of discounted produce from SavingStar.com, previously bought, blanched, and flash-frozen!

I can make this recipe for under $8.00, which will feed six people.

I will be diverting from my normal recipe today in only one way, we will be using the crock pot!

Cleverly Couponed Crawfish Etouffee Recipe:

Ingredients:
4 tablespoons butter
4 tablespoons flour
1 pound crawfish tails, shelled and deveined
2 cups chicken broth
1 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
4 cloves garlic, chopped
1 teaspoon thyme, chopped
1 cup tomato, diced
1 tablespoon creole seasoning
1 tablespoon Worcestershire sauce
hot sauce to taste
salt and pepper to taste
2 tablespoons butter
2 tablespoons lemon juice (1/2 lemon)
1/4 cup green onions, sliced
1/4 cup parsley, chopped
2 cups white rice
4 additional cups chicken stock or broth

Directions:
1) Make a roux by melting the butter in your crockpot, on high heat, and cook until it starts to brown.
2) Sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
3) Then add the chicken broth, and whisk into the roux, and wait for it to boil; this takes about 10 minutes before straining the solids from the broth combine.
4) Add the onion, celery and peppers to the roux and cook, on low, for 6 hours.
5) Once your roux and trinity mix has cooked down, add the garlic, thyme, tomatoes, creole seasoning, and Worcestershire sauce and simmer for 20 minutes.
6) Fold in the shrimp, and cook 20 additional minutes, on low.
7) Season with hot sauce, salt and add pepper to taste.
8) In a separate rice cooker, cook two cups white rice, with 4 cups chicken broth; add a pinch of salt as well. Cook for 20 minutes, then cut off the rice cooker, and while it is covered, let it sit for an additional half hour.
8) Back to the crockpot, mix in the butter, lemon juice, green onion and parsley, and again taste for seasoning.
9) Plate this dish by ladling two scoops of Etoufee onto a bowl, then add one large ice cream scoop of cooked rice to the center of the dish.
10) Garnish with additional parsley and lemon juice.
11) Enjoy!