Sun Oven Chicken Curry

  • 2 chicken breasts, cut into 3/4" cubes
  • 12 oz Yukon Gold potatoes, cut into 1/2" cubes
  • 1/2 cauliflower head, cut into florets
  • 1 15.5 oz can chickpeas, rinsed
  • 1 15.5 oz can low-sodium chicken broth
  • 1 15.5 oz can coconut milk
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1/2 tsp Garam Masala
  • 1 tsp turmeric

Pre-trip Preparation
Wash potatoes, cauliflower, and chickpeas placing in individual zipper bags. 

Cooking Instructions
Preheat Global Sun Oven and enamelware pot to 275*F.  Combine chicken, potatoes, chicken broth, coconut milk, and spices in pot, stir to combine and cover.  Cook for 2-1/2 hours.  Add cauliflower and chickpeas, stir to combine and cover.  Cook for an addition 1 hour or until cauliflower is tender.  Salt to taste, and serve over basmati rice.