4 boneless, skinless chicken breasts
1 level tablespoon MSC Maharajah Curry 
1 large yellow onion, roughly chopped 
1 teaspoon minced garlic 
1 small can of tomato paste 
1 can of cannellini beans, drained 
1 tablespoon olive oil 
2 cups chopped collard greens 
1/2 cup of water 

In a medium sauce pan, heat olive oil over medium heat. Add garlic and onion and cook until onion is transluscent. Add curry during cooking process and combine well. Near end of cooking process add tomato paste and combine in pan. In crock pot, place shredded collard greens (or spinach, or omit entirely if you'd prefer!) and cannellini beans and then chicken breasts. Add mixture in sauce pan. Pour over 1/2 - 1 cup of water. I cooked 3.5 hours on high, or 7 hours on low. Be sure to use a meat thermometer to check temperature as Crock Pots certainly vary. We serve this over brown rice, would also be great over cous cous. Excellent as a cold salad for lunch the next day!

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