This simple and delicious chicken curry is dairy and grain free and is packed with protein and good fats. It is also a great option for a work day as you can just throw it in the slow cooker before walking out the door in the morning and it will be ready to serve when you walk in that evening.
Prep Time: 15 Minutes
Cook time: 30 Minutes
4 organic, free-range chicken thighs or 2 breasts, chopped
1 tin 100% pure coconut milk
1 large brown onion, chopped
2 carrots, cut into small pieces
1 clove garlic, minced
2 tsp ginger (or more if you like), minced
2 fresh organic tomatoes, chopped
2 tbsp organic mild curry powder (or 'medium' if you prefer it spicier)
1 tbsp coconut amino or tamari Himalayan salt, pepper to taste Good cooking fat (ghee, coconut oil, olive oil, animal fat) 1/2 cup bone broth and/or water 1/2 head fresh cauliflower, grated (to make 'rice') Optional: Chili if you like heat, paprika, turmeric, fresh coriander leaves for flavour and garnish, other herbs and spices of choice, spinach leaves, celery Kitchen Gadgets: Large saucepan Grater or food processor for the cauliflower 'rice' 2 x large cooking spoons OR: add the curry ingredients to a slow cooker and cook all day or overnight on low. Another time, or if you have two slow cookers like I do, add the grated cauli and cook on low for 3-4 hours. If you make a large batch of the rice and store away in the freezer you'll always have some to thaw, heat and serve!