Recipe: (slow cooker) Coconut Chicken Curry

As we start back into school or back from vacation mode, this late summer, early fall curry is an easy make-ahead (with a slow cooker) or on the weekend dish that can be doubled or tripled for extra meals throughout the week. Serve over quinoa or for a grain-free option serve over cauliflower rice.

You’ll need:

  • 700g chicken cubed (or a mix of turkey and chicken)
  • 2 sweet potatoes peeled and cut into chunks
  • 2 carrots peeled and cut
  • 1 onion sliced and diced
  • 3-4 cloves garlic (minced or pressed through a garlic press)
  • 1 – 250 ml of full-fat Coconut Milk
  • spice mix:
    • 2 tsp kurkuma/turmeric
    • 1 tsp ginger
    • 1 tsp ground coriander
    • 1/2 tsp cardamom

Mix spices together and add to slow cooker with rest of protein and vegetables.

Note: If cooking on a stovetop, cook vegetables and protein on med-high heat and then turn down and allow to simmer for up to 45 minutes-1 hr. 

• In slow cooker add first ingredients and then enough water to cover chicken and vegetables (around 2 cups – Alternatively, you can use some bone broth here in place of the water)

  • Add spice mix and use a whisk to mix together. Cook on slow for minimum 5-6 hours. Or high for 2-3 hours.
  • Add coconut milk last 15 minutes and stir to incorporate.
  • Serve immediately over Quinoa or cauliflower rice.

For the quinoa:

You’ll need:

• Quinoa

• Ratio 2:1 (2 C water to 1 Cup Quiona)

• Stockpot

• Apple cider Vinegar

• Soak Quinoa for minimum 1 hr or overnight in water with apple cider vinegar  (cover quinoa with water and add 2 tsp apple cider vinegar)

• In the morning or when ready to cook quinoa, rinse and use fresh water or bone broth to cook.

• Add 1 cup of quinoa with 2 C of water or broth to stock pot on the stove top

• Bring to a slow boil then turn down to simmer for 20-30minutes until you see the little rings and water is cooked off

• You can take the lid off last 5 minutes and stir/fluff to allow last bits of water to cook off.

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