So I love Curried Chicken. This recipe is paleo and Whole 30 and originally came from a website called I breathe I’m Hungry (www.ibreatheimhungry.com). Originally it had potatoes and jalapeno peppers as well as other things in it but if you have been following my blog and recipes at all you will know that I tend to modify recipes. Mostly because I’m lazy or somehow I have forgotten to buy an ingredient. So here is my version. It is way easier than the original and I make it during the winter at least twice per month… I like it even better than the original and I serve it over Cauliflower rice too – my recipe for that is below. I often double or triple the recipe because I never feel like I can get enough of this for lunch.
Coconut Curried Slow Cooker Chicken:
8-12 boneless skinless chicken thighs
1 tsp garlic powder
1 tsp onion powder
1 Tbsp spicy yellow curry powder
2 Tbsp olive oil
1 tsp kosher salt
For the curry:
2 cups coconut milk (I use 1 can milk and 1 can coconut cream)
1 Tbsp (or more to taste) curry powder
coconut flour to thicken
Oil and spices for marinade in large Ziploc bag and mix well. Add chicken and mix up to coat all. Leave in fridge over night or several hours. Just before you are ready to turn on crock pot put all ingredients listed under curry into it and mix well with whisk. Heat a pan and coat with cooking spray and brown marinated chicken on both sides quickly then place in slow cooker and make sure chicken is covered mostly with coconut milk. Set slow cooker for 6 hours on high and walk away (best part).
Is super tender and amazing when you get back to it! That’s it really!!!
1 head cauliflower – florets removed
salt to taste
Place florets into food processor and grind until small pieces resembling rice. Place with oil in deep pot and fry until tender – you may need to place lid on pot – don’t over cook or it will get mushy.
That is it for this one too!!!
This is a super easy one and is really yummy. Love love love this one.