Slow Cooker Coconut Chicken Curry
By Micki Brown
Serves 4
1 lb boneless skinless chicken breast or thighs, cut into bite-size chunks
2 tbsp grass-fed butter
1 large red bell pepper, seeded, diced
1 medium sweet onion, diced
2 tsp curry powder
1 tsp ground ginger
1 tsp garlic powder
½ tsp black pepper
1 tsp sea salt
⅛ tsp cayenne pepper
2 cans garbanzo beans, drained
2 cups chicken broth
1 can coconut milk
1 bunch kale, large stems removed, chopped
Brown Basmati rice, cooked according to package directions
1
In a skillet, heat butter over medium heat.
2
Add chicken and cook until slightly browned
3
Add the bell pepper and onion and continue cooking about 2 minutes
4
Place the chicken and veggies into a slow cooker along with all of the ingredients except the kale
5
Cook on high for 3-4 hours. Add the kale during the last hour
6
Serve with brown basmati rice. Enjoy!
Ingredients
1 lb boneless skinless chicken breast or thighs, cut into bite-size chunks
2 tbsp grass-fed butter
1 large red bell pepper, seeded, diced
1 medium sweet onion, diced
2 tsp curry powder
1 tsp ground ginger
1 tsp garlic powder
½ tsp black pepper
1 tsp sea salt
⅛ tsp cayenne pepper
2 cans garbanzo beans, drained
2 cups chicken broth
1 can coconut milk
1 bunch kale, large stems removed, chopped
Brown Basmati rice, cooked according to package directions
Directions
1
In a skillet, heat butter over medium heat.
2
Add chicken and cook until slightly browned
3
Add the bell pepper and onion and continue cooking about 2 minutes
4
Place the chicken and veggies into a slow cooker along with all of the ingredients except the kale
5
Cook on high for 3-4 hours. Add the kale during the last hour
6
Serve with brown basmati rice. Enjoy!