Crockpot Coconut Curry

  • Candida-Friendly
  • Dairy-Free
  • Detox-Friendly
  • Egg-Free
  • Gluten-Free
  • Nut-Free
  • Peanut-Free
  • Soy-Free
  • Sugar-Free


  • 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

Personal tips

  • Sub cauliflower rice for the brown rice/quinoa to make this dish Paleo/Whole 30 and Grain free
  • You can make this dish vegan by leaving out the chicken and adding tofu or chickpeas instead

Cooking Instructions

  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