Coconut Curry Chicken

Coconut Curry Chicken

I have much to say about this recipe, so bear with me! If you make it to the end, your reward will be a delicious new recipe to try! I am typing as I eat a second bowl. 

FIRST: I knew today was going to be busy, so I made everything for dinner at 10am! Come 6pm, it was all hot and ready to go. I LOVE my rice steamer!!!

SECOND: the chicken in the crock pot is so dang easy. All you really need is some good Indian spices and a can of coconut milk and you are set. Also, its an amazing way to “stretch” chicken. I only had 1 breast and it fed our whole family. 

THIRD: adding the chickpeas was such a good call. *I forgot to write this in my IG story, but I drained and rinsed them before adding them** Also, I added them late but totally think you could add them at the beginning. I was afraid they would get soggy but I don’t think they would. It was a great way to add some extra protein and a different texture. 

FOURTH: don’t skimp on the seasoning. It’s totally worth it. 

FIFTH: I wish I had added more onion. 

SIXTH: JR ate his entire bowl! #score

SEVENTH: the chicken is 100% #whole30approved! Along with the broccoli. You could try serving over roasted potatoes if you are doing the #whole30/#septemberwhole30/#paleo. Sadly, they won’t soak up the curry goodness quite as well as the rice but I think it would still be an extremely filling, hearty meal!


NOW….for the recipe! 

YOU WILL NEED:

**I hesitate to give you exact measurements here, because you can absolutely adjust this to your taste! Add more spice, onion, or coconut milk. Make it your own. I suggest making and shredding the chicken then taste it. If you think it needs more spice, add it then. Remember, its MUCH easier to add spice than take it away!

  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp curry powder
  • 1/2 white onion, diced
  • 1/2-3/4 can full fat coconut milk (whole can if lots of chicken)
  • 1 pound boneless skinless chicken breasts
  • 1 can chickpeas, drained and rinsed

TO MAKE:
1. Season thawed chicken breasts with S, P, paprika, smoked paprika (optional), curry powder. Season thoroughly on both sides.
2. Dice 1/2 onion and place in the bottom of the crock pot.
Place the chicken on top of the onion.
3. Pour approx 1/2 can of full-fat coconut milk over the chicken (If using lots of chicken, could use the whole can; I only had 1 large chicken breast) and the chickpeas.
4. Add extra seasoning if you like. I am a super taster so I am all about seasoning. **If you are unsure, wait until you have shredded the cooked chicken and taste it. If you think it needs more, then simply add some then.
5.Set the crock pot to LOW for about 4 hours; 6 hours if doing more chicken.
6. Once cooked, use two forks to shred the chicken and just leave in the crock pot on warm till dinner!
7. As for the rice, I used brown basmati rice and just did it in my slow cooker.
8. The broccoli was leftover from last week. Already steamed. I just microwaved it.
When dinner time comes, just assemble your bowls!