Simple Slow-Cooked Chicken Curry
I've already sung the praises of the slow-cooker, but have we talked about curry? Besides being totally delicious, eating a homemade curry is a great way to up your daily intake of turmeric.
Why turmeric? Well, it's a natural anti-inflammatory, it inhibits the growth of new blood vessels in tumours, and it's a powerful antioxidant, for starters! If you've spent January refining your diet and sticking to your New Year's Resolutions, or even if you haven't, working a homemade curry into your weekly rotation and boosting your turmeric intake is an awesome extra little tweak with massive benefits.
This is one of my favourite curry recipes, and it comes from Nourishing Meals - one of my favourite resources for finding healthy, no-muss, no-fuss meal ideas.
Slow Cooked Chicken Curry
- 1 medium onion, cut into crescent moons
- 1 1/2 pounds organic chicken breast or thigh meat (boneless)
- 4 large carrots, cut into thick slices
- 2 Roma tomatoes, diced
- 1 can coconut milk
- 1/2 cup water
- 1 tablespoon mild curry powder
- 1 tsp turmeric
- 2 teaspoons Herbamare or sea salt
- 1 cup fresh or frozen peas
- chopped cilantro
Place the onions in the bottom of the slow cooker. Cut the chicken into chunks and add it to the slow cooker along with the remaining ingredients. Gently stir, cover, and cook on high for 4 hours or on low for 8 hours.
Stir in peas, cover to let them cook for a minute. Garnish with chopped cilantro. Serve.