Thursday, October 18, 2012
Simple Slow-Cooked Chicken Curry
The days are getting shorter, colder, and busier! Having simple, nourishing meals ready to eat when you get home from work or school is so important. Now that the weather has changed, I've been using my slow cooker more often. This chicken curry recipe is so simple that I almost didn't post it! I've made it a number of times in the last few weeks. Too many actually, because now my children are starting to complain!
Today I forgot to add the tomatoes which caused the stew to lack some flavor and "oomph!" Adding something acidic, like tomatoes, helps to balance flavors. A little freshly squeezed lime juice can remedy a lack of tomatoes though!
You can add different vegetables to the pot if desired, just make sure to cut them large enough so they maintain their shape and don't turn to mush during the long cooking time. Try sweet potatoes, rutabagas, potatoes, or chunks of peeled and cubed pie pumpkin! If you want to add zucchini or red bell pepper then add them in during the last 30 to 60 minutes of cooking (less time if you have your slow cooker set on high, more if it is set on low).
Slow-Cooked Chicken Curry
I like to serve this warming curry over cooked quinoa, but rice is equally delicious! For a grain-free option try serving it over cooked spaghetti squash. You can stir in chopped kale just before serving instead of the peas. My children actually prefer the kale version over the frozen pea version! You will need a 3-quart slow cooker for this recipe. If you don't have one you can add all of the ingredients to a covered casserole dish and bake in the oven at 300 degrees F for about 3 hours.
1 medium onion, cut into crescent moons
1 1/2 pounds organic chicken breast or thigh meat (boneless)
4 large carrots, cut into thick slices
2 Roma tomatoes, diced
1 can coconut milk
1/2 cup water
1 tablespoon mild curry powder
2 teaspoons Herbamare or sea salt
1 cup fresh or frozen peas
Place the onions in the bottom of the slow cooker. Cut the chicken into chunks and add it to the slow cooker along with the remaining ingredients. Gently stir, cover, and cook on high for 4 hours or on low for 8 hours.
Stir in peas, cover to let them cook for a minute. Garnish with chopped cilantro. Serve. Source: www.NourishingMeals.com
More Slow-Cooked Recipes:
Mung Beans and Rice with Indian Spices
Adzuki Bean and Sea Vegetable Soup
Slow-Cooked Beef Stew
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Posted by Ali Segersten at 10/18/2012 11:53:00 PM
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!