Crockpot chicken Curry

Tender chicken simmered in a warm, flavorful curry sauce with vegetables that soften and deepen as they cook… it’s comforting, satisfying, and incredibly nourishing.

Perfect for busy midlife women who want meals that are protein-forward and don’t take hours in the kitchen to make. Enjoy as is or add in extra veggies, swap the protein, adjust the spice level, or serve it over rice, quinoa, or cauliflower rice.

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Ingredients

• 2.5 pounds boneless chicken thighs

• 1 tsp olive oil

• 2 13.5 oz cans coconut milk

• 1 large red onion, diced

• 8 garlic cloves, minced

• 2 tsp sea salt

• 3/4 tsp pepper

• 1.5 TB yellow curry powder

• 1/2 tsp chili powder

• 1 tsp grated fresh ginger

• 1/2 cup chopped fresh cilantro

• 2 TB dried basil leaves

• 1 TB cornstarch

• 1 TB cold water

Instructions

1. Add oil to pan (or crockpot if yours can also simmer)

2. Cook chicken about 2-3 minutes per side or until browned

3. Combine coconut milk, basil, 2 tsp salt, 3/4 tsp pepper, yellow curry and chili powder (to taste) - stir well.

4. Add coconut milk combo to the crockpot, add chicken, and onions, garlic, and jalapenos

5. Cook on low for 4-5 hours

6. Remove chicken and shred well

7. Add the ginger to the mixture

8. In a small bowl, combine cornstarch and 1 TB COLD water - stir to combine. Add to the crockpot and stir.

9. Return chicken to the pot and stir, cooking on low for another 10 minutes.

10. Season with salt and pepper. Top with cilantro. Serve with Jasmine rice or naan, or cauliflower rice.