Slow cooker Coconut Curry
It is the day after Christmas: we are full, tired and happy and don’t want anything more than chilling on the couch with our loved once or alone and watch a funny Christmas movie. But the Hunger will come after all, right? So who wants to cook? No one? Yea, that’s about it. So we recreated one of our favourite meals, coconut curry, to a slow cooker version.
The best part about this recipe it is PCOS friendly, sugar free, low carb, gluten free and dairy free. It is warm, creamy and just delicious. You only need a few ingredients like chicken, curry paste of your choice (we used Massaman curry), frozen veggies, Onions and garlic, some potatoes, soya sauce, a sugar replacement and some herbs.
All you have to do is to prepare the coconut sauce mixed with a curry paste of your choice in a pan, add onions and garlic, sear the chicken and cut the potatoes. That’s about it! So let’s start prepping because it is gonna cook all by itself!
Slow cooker Coconut Curry
Ingredients
Instructions
- Cut potatoes, herbs, onion and garlic
- Sear Chicken from both sides
- Heat up pan and fry 1 tablespoon of curry paste with one spoon of olive oil. After 2-3 minutes, add Coconut milk and fry again for 2 minutes. Make sure to stir every few seconds, so the coconut milk and the curry paste will be mixed well.
- Put Chicken, Potatoes, Paprika, Soja Sauce, Sugar and coconut curry sauce into Slow Cooker.
- Add herbs and stir it all together
- Put the slowcooker on high heat for 3-4 hours.
- When it's almost done, take chicken out, take of skin, cut chicken in small pieces and put chicken back in Slow Cooker (without skin). If your chicken curry is to liquid, you can mix 1 tablespoon of corn starch with 2 tablespoons of water in a glas and stir it into the coconut curry.
Nutritions are calculated per portion
