IGA Food Cache Recipes
https://foodcache.iga.com/Recipes/Detail/8105/Slow_Cooker_Coconut_Curry_Chicken
Slow Cooker Coconut Curry Chicken
Gluten Free; Low Sodium
Yield: 8 servings
Preparation Time: 10 min; Cook: 4 hours 10 min
Ingredients
| 2 | 13.5 ounce cans | light cocounut milk | |
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| 1 1/2 | tablespoons | dried basil leaves | |
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| 2 | teaspoons | salt | |
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| 3/4 | teaspoon | pepper | |
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| 1 1/3 | tablespoons | yellow curry powder | |
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| 1 | teaspoon | chili powder | |
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| 1 | large red onion, chopped | ||
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| 8 | cloves | garlic, minced | |
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| 2 | jalapenos, seeded and finely chopped | ||
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| 2 | pounds | boneless, skinless chicken thighs | |
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| 1 | teaspoon | fresh ginger, grated or minced | |
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| 1 | tablespoon | cornstarch | |
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| 1 | tablespoon | cold water | |
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| 1/2 | cup | fresh cilantro, chopped | |
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| 2 | 12 ounce bags | riced frozen cauliflower | |
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| 1 | tablespoon | garlic powder | |
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| salt and pepper to taste | |||
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Nutrition Facts
Yield: 8 servings
Approximate Nutrient Content per serving:
| Calories: | 248 | |
| Calories From Fat: | 117 | |
| Total Fat: | 13.3g | |
| Saturated Fat: | 7.1g | |
| Cholesterol: | 95mg | |
| Sodium: | 703.4mg | |
| Total Carbohydrates: | 9g | |
| Dietary Fiber: | 2.6g | |
| Sugars: | 3.8g | |
| Protein: | 23.3g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
In a slow cooker combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder. Stir to combine. Add the chopped red onions, garlic, and jalapeos. Add the chicken and stir to combine. Cook on low for 4 to 5 hours or on high for 2 to 3 hours.
Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool slightly. Add the ginger to the slow cooker. In a small bowl, combine cornstarch and 1 tablespoon cold water. Stir until smooth, add to the slow cooker and stir.
Shred the chicken, return to the slow cooker and stir. Cover with the lid and cook for another 10 minutes. Meanwhile, heat the riced frozen cauliflower in skillet over medium heat. Season with garlic powder, salt, and pepper and cook until any excess water is absorbed.
Season chicken with salt and pepper to taste and stir in the cilantro. Serve chicken with sauce over cauliflower rice.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
IGA Food Cache Recipes
https://foodcache.iga.com/Recipes/Detail/8105/Slow_Cooker_Coconut_Curry_Chicken
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