Okay, I really need to get my computer fixed gang. Last time I posted was for last month's SRC reveal day, and I can't believe that a month has flown by and here we are again posting for Secret Recipe Club. This month, we were assigned Without Adornment, a blog full of amazing gluten-free recipes, including tons of delicious baked goods. Bean is a smart cookie (she's an engineer), and aims to live life unadorned, meaning to be herself and to be alive! I love the honesty of her blog and her baking and photography skills are quite evident. If you have any food sensitivities, she has you covered with gluten-free, dairy-free, soy-free, vegan, refined sugar-free, etc. options.
As I flipped through Bean's recipe index, I admit, I was tempted by all the tasty baked goods, but this Coconut Curry Chicken jumped off the page. After a bit too much indulgence over Valentine's Day weekend (hey, a single girl has to celebrate too!), I was craving something healthy and delicious, yet comforting at the same time. Not only did I drool over the ingredients, I was also excited that it was a slow cooker recipe, because I honestly don't use my slow cooker enough. It is a great timesaving way to make an easy and healthy meal, and this recipe from Without Adornment is definitely easy, delicious, and healthy!
For my version, I used light coconut milk and instead of adding the cauliflower florets to the curry, I put the cauliflower in a food processor to make "rice" to serve with the curry. (Just pulse in the food processor until all of the cauliflower is the size of rice, then sauté for a few minutes in coconut oil with salt and pepper over medium heat.) I also cooked mine on low, since I made it overnight and felt like sleeping longer than 5 hours haha.
Slow Cooker Coconut Curry ChickenFrom Without Adornment
3 or 4 chicken breasts, fresh or frozen
1 red pepper, seeded and quartered
1 small onion, skinned and halved
2 cloves garlic
1 can coconut (light) milk
1 can tomato paste
1 tsp. turmeric
1 tsp. cumin
1 tsp. cardamom
3/4 tsp. ginger
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt
3 carrots, chopped
1 red pepper, chopped
2 c. cauliflower florets, chopped (I used the cauliflower to make "rice")
cilantro or parsley
Add the chicken breasts, chopped red pepper, and carrots to the bottom of your slow cooker.
In a food processor, combine coconut milk, second pepper, garlic, spices, and tomato paste. Process until smooth. Pour the sauce over the chicken and vegetables.
Cook on either low for 7-8 hours or high for 5 hours.
Remove the chicken from the slow cooker and shred it. It should fall apart easily at this point. Set the chicken aside for a moment.
Create a roux with cold water and cornstarch. Gradually stir the roux into the sauce in the slow cooker to thicken the sauce. Add the chicken back into the sauce.
At this point, you can either steam your cauliflower florets and add them to the curry, or you can make cauli "rice" as described above. Alternative serving options: rice, noodles, or nothing at all.