Since I started the Whole30, I've had mad respect for CrockPot meals. When you spend this much time cooking, it's a welcome reprieve to make dinner in the morning and come home to a meal that's ready to serve. We have John's grandmother's crockpot from about 1970 and I love it so much. Growing up, my parents had a similar one in orange and It works like a charm. I find that to be the case with many of these tools. Anyway, I'm grateful for this tool.
The other night I wanted to go to yoga, but had zero dinner plans or motivation. It was 1pm so I needed something to cook over a period of time, but didn't require a lot of work. A quick scan of my fridge revealed I could easily make a pot of curry! I LOVE curry for its warmth, comfort and nutrient packed sauce.
Here's what I came up with. It was far more delicious than I could have imagined. You can easily swap out meat and vegetables to fit your tastes.
Crock Pot Coconut Curry
Makes: 8 servings
Ingredients (for chicken)
3-4 lbs chicken,* cubed
3 tlb curry powder (this is a spice blend)
2 medium potatoes, cubed (you could also throw in carrots, celery, peppers, etc)
1 tsp salt
1 tsp fresh ground pepper
2 Tlb ghee (or cooking fat of choice)
Ingredients (for sauce)
1 onion, coarsely chopped
1/2 cup chopped tomato (canned, diced is fine)
6 garlic cloves, smashed
1 jalapeno, coarsely chopped
1 handful fresh cilantro (and stems)
1 2-inch piece of ginger, coarsely chopped
1 tsp ground turmeric
1 tlb sea salt
2 cups stock
1 can full fat coconut milk
*I used chicken breast, which you shouldn't cook for more than 4 hours. If you sub in thighs it can handle longer cooking time.
- Turn crockpot on High and add ghee
- Once melted, add chicken & potato to pot
- Toss with curry powder, salt and pepper
- Add all sauce ingredients (except coconut milk) to blender
- Blend on high until smooth, taste for seasoning
- Pour sauce over chicken and potato mixture and mix to combine
- Cover crock pot and cook on High for 4 hours
- After 4 hours, add coconut milk and stir
- Adjust for seasoning
You can serve this on its own with a squeeze of lime, a drizzle of ghee and fresh cilantro. It's also delicious over rice or with a side of roasted broccoli.