I know I’ve been throwing a lot of things with turmeric your way lately. Either you’re loving it, or you’ve grown tired of seeing all of your dishes covered in orange spice. My apologies, but I think you’ll see it’s worth it once you try this recipe.
I don’t think I would have made it through the winter without my slow cooker. This paleo slow cooker Indian curry chicken is one of my favorite weeknight meals, along with my root veggie pot roast, because it’s easy to start and then come home to a hot meal at the end of the day.
A lot of curry recipes use heavy cream, but this one uses coconut milk instead for a creamy base and healthy fats which also make the dish more satiating. I love serving this on top of a bed of warm (grain-free!) cauliflower “rice“. If you haven’t experimented with cauliflower “rice” before, there’s no time like the present! It will definitely change the way you cook in your kitchen.
- 2 tablespoons tomato paste
- 1 14-oz can full-fat coconut milk
- 3 garlic cloves, minced
- 1 2-inch piece of fresh ginger, minced (about 2 tablespoons)
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 1⁄2 teaspoon salt
- 1 2-inch cinnamon stick
- 2 bay leaves
- 1 1⁄2 pounds organic, free-range chicken thighs (or chicken breasts)
- 1 medium yellow onion, diced
- 1⁄4 cup fresh cilantro, chopped
- Cauliflower rice for serving, optional
- Add tomato paste, coconut milk, garlic, ginger, cumin, turmeric,
garam marsala, and salt to a bowl. Mix until incorporated, then add to crockpot/slow cooker.
- Add cinnamon stick, bay leaves, chicken, and onions to crockpot/slow cooker.
- Cover and cook on low for 4 hours, or until chicken is tender and has reached an internal temperature of 165 degrees F.
- Remove and discard the cinnamon stick and bay leaves. Shred chicken (if desired) and serve topped with fresh cilantro, over a bed of cauliflower rice.