Wednesday, January 4, 2017

Hurry, Hurry...Chicken Curry!

It's January and it's cold. So it seems like a good time to start using the slow cooker more. It's also something to look forward to after a long workday or workout and Boom!... dinner is ready. 
Don't Be afraid of fat! Healthy fats that is.. like medium chain triglycerides (MCT's) found in full fat coconut milk and oil  have great benefits for athletes! Studies suggest that full fat coconut milk or oil containing MCT's can stabilize energy and possibly help us to lost weight and keep it off!

Slow Cooker Chicken Curry 
Slow Cooker Chicken Curry
Prep Time
10 mins
Cook Time
4 hr
Total Time
4 hr 10 mins

  • 1 pound boneless skinless Organic chicken thighs
  • 1 medium onion thinly sliced
  • 1.5 cups of sliced mushrooms
  • 2 medium carrots peeled and sliced
  • 1/2 cup full fat coconut milk 
  • cups chicken stock low sodium
  • 2 tablespoons curry powder salt-free
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne powder optional
  • 1/2 cup yellow raisons 
  • 2 tablespoons lemon juice
  • cilantro optional garnish
  1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, curry powder, salt and cayenne.
  2. Add chicken breasts, onion, carrots and mushrooms. Using tongs, gently toss ingredients together to ensure evenly coated. You can use other veggies like peppers and sweet potatoes too!
  3. Cook on Low for 8 hours or High for 4 hours.
  4. Stir in raisons and lemon juice 5 minutes before serving.
  5. Serve over rice or cauliflower rice/spinach and with plenty of fresh cilantro.

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