Welcome to fall! Kick off the fall cooking season with a bowl of this spicy, warm, satisfying crockpot curry chicken.
Fall is here, and it’s my favorite time of year for cooking – the time for warm, hearty dishes that fill you up with warmth and comfort! 🙂
The crockpot is a great way to cook hearty fall stews, as you can just throw all the ingredients in the pot and leave it to cook while you go about your busy day. I found this one on the Paleo Hacks blog, so it’s great for those pursuing a Paleo Diet plan – and of course it’s gluten-free.
It’s also super easy to put together, and the warm spices pair nicely with the cooling coconut milk and mild flavor of chicken. Curry spices are very healthy and full of antioxidants, and may even help improve digestion.
Another good thing about curry is that it is very forgiving. Feel free to adjust the spices and other seasonings to your liking – you will end up with a tasty and satisfying dish either way.
Here’s how to make it:
Easy Crockpot Chicken Curry
Prep Time: 5 minutes
Cook Time: 4 hours
Serves: 4 people
- 2 lbs skinless chicken breast (raised on pasture)
- 2 tbsp tomato paste
- 1 tbsp organic, cold-pressed coconut oil
- 1 cup full-fat coconut milk
- 3/4 cup chicken broth
- 1 thumb fresh ginger, minced
- 2-6 garlic cloves, minced
- 1 medium fresh green chili minced
- 1 onion, finely chopped
- 2 medium red bell peppers, diced
- 3-4 tbsp Garam Masala
- 1/2 – 1 tsp cumin seeds
Image Source: PaleoHacks Blog