Does anyone else feel like it’s a real struggle to cook in the summer time? Tell me I am not alone in this! I have had a harder time cooking this summer than I have ever have before. In addition the heat, the summer is just so busy, (especially for a young mom with kids home ALL day). Trying to corral three kids, keep them happy, AND make dinner is almost more than I can bear some days. Luckily, I discovered this recipe that is keeping me sane. I love curry and this can be made ahead of time in the crockpot or instant pot. There is usually enough for leftovers and it is a great way to use up some of those veggies in from your garden!

Summer Tomato Chicken Curry

5-6 frozen chicken tenderloins

5 cloves garlic, minced

1 tsp salt

½ tsp black pepper

½ tsp cayenne pepper

¼ tsp ground coriander

½ tsp cumin

¼ tsp cardamom

2 T yellow curry powder

1 T lime juice

1 whole onion, diced

1 can of diced tomatoes (blended)

2 8oz cans of tomato sauce

1 can coconut milk (full-fat is best)

1 medium zucchini, sliced

2 medium carrots, sliced

Place all ingredients in a slow cooker, except for the can of coconut milk. Cook on low for 6 hours or high for 3 hours. When finished cooking, shred the chicken with a fork. Add the can of coconut milk and stir. Serve over your favorite cooked rice.

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This is also a fun recipe to experiment with. Try adding extra veggies or using a different kind of meat. I hope you love it as much as do! And pretty please share with me some of your favorite easy summer recipes in the comments below.