This is a super simple curry recipe from Paleo Slow Cooking by Chrissy Gower. It can be made as mild or as spicy as you’d like it and reheats wonderfully. It also freezes well for bulk cooking. Chicken breasts will work, but tend to be a bit drier than the thighs.
Mild Chicken Curry (Slow Cooker)
(from Paleo Slow Cooking by Chrissy Gower)
This will make 4-6 servings easy and this does freeze well.
4 stalks celery, chopped
4 carrots, peeled and chopped
1 medium onion
4 minced cloves garlic (more or less to taste – I love garlic so a lot goes in)
1 medium sweet potato, peeled and chopped
3 lbs chicken thighs, boneless and skinless
1 13.5 oz can coconut milk (full fat)
½ cup chicken stock or water
couple handfuls of spinach
2-3 Tbsp yellow curry powder (use red if you want a really spicy curry)
Place the veggies and garlic in the bottom of the crockpot, pour in the water or the stock. Add the curry powder, chicken and finally the chicken. Cook on low for 6 or 7 hours. When finished, shred the chicken with two forks, and add in the spinach to wilt. Serve over cauliflower rice, spaghetti squash, or simply eat as is.