Sunday, August 21, 2011
Paleo Crockpot Mild Indian Curry Recipe
So awhile back I was perusing my Googled crockpot search results for crockpot curries, and I happened upon this gem at Stephanie O'Dea's website, apparently developed by the crew at Rachael Ray.
I modified it a bit to make it paleo, and I did a few things different (more meat, no eggplant (we just don't like eggplant), more garlic, curry powder, and an extra sweet potato or two for some extra carbs since we don't serve it over rice) BUT it is still basically Rachael's recipe.
I serve this over steamed cauliflower.
AND IT IS DELICIOUS. (It's also one of my go-to recipes for company, since it's so simple and tasty.)
I only have a picture of the scrapings of the crock because it's so good, I forgot to take a picture of my bowl before I ate it.
The baby will even eat parts of this! AND it's even more flavorful the second day, so be sure to make enough for leftovers. This is a brilliant recipe because you can really use whatever veggies you have on hand: sweet potatoes, eggplant, any combination of bell peppers, any kind of onion, etc. Mix it up until you find what works best for you.
- 6 qt. crockpot
- 1.5 lbs boneless, skinless chicken thighs (mine were frozen solid)
- 1 13.5 oz can coconut milk
- 1 T agave nectar (or honey, if you're not using agave)
- 1 T red chili paste (I usually use a bit more than that, but start slow and add more if you need to later)
- 1 T tamari wheat-free soy sauce (okay, again, it's not really paleo, but I still use it every now and then and you could probably leave it out and it would be just fine)
- 1 T curry powder
- 1 t fish sauce
- 3-4 cloves garlic, diced
- 1 inch knob of ginger, diced
- 1 onion
- 1 green pepper (or other color pepper; it doesn't really matter)
- 2-3 sweet potatoes, depending on how carby you want to be
Mix the coconut milk, fish sauce, tamari, curry powder, garlic, ginger, agave and red chili paste together in the crock. Put the chicken in the sauce, flipping it to get it covered. Dump your veggies on top, but there's really not any need to mix them in the sauce as well. Just let them steam away.
Cook on low for 7-8 hours, or high for 3-4 hours. Mine bubbled away for 7 1/2 hours before I turned it on warm for an additional hour.