Bombay House at Home

Last night, we had T.J.’s siblings and their spouses over for chicken curry and games. I had never tried this recipe, which is always a little nerve-racking not knowing if it will turn out well for your guests. But luckily, it tasted delicious and I will definitely make it again because it was so easy. If we would have gone to the Bombay House and bought six dishes, it would have cost about $90.00. But this recipe cost me about $12.00, we all had seconds and I still have some leftovers. (Granted, I did have a lot of the ingredients on hand, already.)


  • 2-3 pounds frozen chicken breast tenders
  • 1 large onion, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • 1 teaspoon ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • Coarse salt
  • 1 can unsweetened coconut milk
  • 1 small can tomato sauce


  1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Mix in coconut milk and tomato sauce. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
  2. Serve over rice, garnish with toasted cashews and cilantro leaves, if desired. Makes 10 servings.



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