Crockpot Coconut Curry

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This recipe is gluten-free, dairy-free, and detox-friendly!


Ingredients

  • 2 large raw organic chicken breasts
  • 3/4 cup canned lite coconut milk
  • 2-3 T minced garlic
  • 1 T fresh grated ginger root
  • 1 T curry powder
  • 1/2 T turmeric
  • 1/2 T paprika
  • 1 tsp salt (add more to taste)
  • pinch of cayenne
  • 1/2 cup chicken broth
  • 1 small yellow onion
  • 1 organic green bell pepper
  • 1 large organic carrot (peeled)
  • 1 medium organic zucchini
  • 1 head of organic broccoli
  • generous handful of snow peas or green beans
  • 1 cup organic brown rice or quinoa (I like a mix of both)
  • chopped fresh cilantro-to garnish

Preparation

  1. Chop raw chicken into bite sized pieces and layer into the bottom of a large crockpot
  2. Mix in a bowl: coconut milk and all spices; pour over chicken and then add chicken broth; stir to combine
  3. Dice onion and chop pepper, carrot, zucchini and broccoli into bite-sized pieces
  4. Add onion ONLY to crockpot with the chicken/sauce mixture
  5. Cover crockpot and set on high for ~1 hour
  6. Add all other veggies, stir and turn down to low; let cook another 2-3 hours (can keep on high for shorter cooking time instead)
  7. While crockpot is working away, rinse and drain the rice/quinoa and cook per instructions on box
  8. Serve curry over grains and top with fresh cilantro; serve immediately

Tips

  • Sub cauliflower rice for the brown rice/quinoa to make this dish Paleo and grain free
  • You can make this dish vegan by leaving out the chicken and adding tofu or chickpeas instead