Slow Cooker Chicken Curry
Slow cooker meals are a LIFE SAVER for meal prep. They do not take long to prep and all of the cook time is done when you are off doing other things. It’s very efficient if you ask me. I like to make sure that I include lots of vegetables in my bulk meals and good quality protein. This way I know I have set myself up for success for the next few meals.
Basic coconut curry is a recipe that can be made very easily with a few staple ingredients. I recommend to always have coconut milk and bone broth (in the freezer) on hand so you can whoop together a quick curry any night of the week. You can also use a mix of your favourite vegetables or ones that need to be used ASAP in this recipe (make it you own!) In addition to the vegetables listed below, try adding cabbage, baby potato or peas.
PRO TIP: Use fresh lime for leftovers to liven up the dish. It makes it taste like it was just made and deepens the flavour profile.
Slow Cooker Chicken Curry
Ingredients:
2-3 lbs boneless chicken thighs - cubed (free-range preferred)
2 tsp + 2 tsp ghee or coconut oil
1 med onion - diced
4 cloves garlic - minced
3 tbsp yellow curry powder
1 tsp turmeric
1 tbsp cumin
2 tbsp fresh ginger - minced
½ tsp cayenne pepper (optional)
2 can coconut milk (I use full fat and guar gum free, but you can used reduced fat if that’s a concern)
4 cups chicken or vegetable broth
2 cups water
2 limes
½ head cauliflower florets (~3 cups)
4 carrots - diced
2 bell peppers - diced
2 cups green beans - in 1 inch pieces (can be from frozen)
2 tbsp sea salt
1 tsp black pepper
2 jalapeños
1.5 cups brown rice or quinoa
3 cups chicken bone broth or water
Directions:
In a large pan heat ghee/ coconut oil and add in chicken thighs. Add salt and pepper to taste. Remove from pan and place in slow cooker when cooked.
Add 2 more tsp of oil to the empty pan, then add onion and saute for ~2 mins. Add in garlic, curry powder, turmeric, cumin, ginger, salt, pepper and cayenne if using, cook for 2 mins then add to slow cooker.
Add coconut milk, broth, juice of 1 lime, carrots and cauliflower and cook on low for 6 hours or high for 3 hours. Add in green beans and bell pepper and cook for an addition hour.
Serve with fresh lime and jalapeño, over rice or quinoa.