Last week on Facebook, I asked which you – fantastic fan – would like more recipes for: veggies, meat or crock pot, and the slow cooker was the winning vote by far. Here’s my guess on why: crock pots do everything for you…except clean up. Yup. It’s true. Put it in and walk away…it’s like the Ronco Showtime Rotisserie Oven for the busy Paleo eater (I know you remember those “Set it and forget it!” Saturday morning infomercials).
I took one of my most adored recipes from my Crock Pot Recipe Guide and gave it a slight makeover. What resulted was a warm, filling, and savory curry that’s not at all spicy hot. Best part, it’s free from the weird ingredients found in most premixed curry pastes. and you don’t have to worry about that lonesome jar of rarely used curry powder getting stale because you’ve made it fresh. Makes about four servings.
- 1.5 lb. (~700 g) boneless chicken breasts or thighs, cut into chunks
- 6 cups of veggies, chopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
- 1-14 oz can (~400 ml) of full fat coconut milk
- 1 cup crushed tomatoes (or tomato sauce)
- 1 cup water
- 1 Tablespoon cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons garlic powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, optional
- Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
- Stir in the coconut milk, crushed tomatoes and water. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon, salt and cayenne pepper. Stir to combine everything.
- Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.]
- Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.