Welcome to my guilt free Paleo chicken curry in the slow cooker recipe.
I love chicken curry and in fact it brings me back to the evenings that I would spend with my parents at the local Indian restaurant in the small British seaside town where I grew up.
We would go maybe once a week and I would often eat the same thing each time – a traditional butter chicken, garlic naan bread and chips. The butter chicken and the naan bread were probably the highest calorie foods on the menu but they did taste absolutely delicious.
Too delicious and when I piled on the pounds as a teenager thanks to having too many of them along with the Doner Kebabs from the takeaway shop, I ended up giving it all up.
Instead when I left home and moved in with Dominic he didn’t like curry so I would end up with the ready meals that really weren’t that nice and always had a horrible sauce that they came in that was as far away from healthy as you could get.
But what if you could make your own curry sauce that didn’t even involve a curry paste and throw it in the slow cooker with a chopped up chicken?
It would be a healthy persons dream and so simple. So I tried and tested a few different ways of doing it and this is the end result.
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- Slow Cooker
- 1 Whole Chicken
- Salt & Pepper
- For The Curry Sauce:
- 1 Can Coconut Milk
- 4 Whole Tomatoes chopped into large chunks
- 1 Large Onion peeled and diced
- Fresh Ginger 3cm size
- 1 Tbsp Tomato Puree
- 1 Tsp Garlic Puree
- Fresh Coriander
- 1 Tsp Honey
- 1 Tsp Chilli Powder
- 1 Tsp Tumeric
- 1 Tsp Paprika
- 1 Tsp Cumin
Chop up your chicken into 2 breasts, 2 wings, 2 thighs and 2 drumsticks and place in the bottom of your slow cooker.
In a blender make your curry sauce. Add all your curry sauce ingredients and blend until smooth.
In the slow cooker season the chicken with lots of salt and pepper then throw in the curry sauce and mix well.
Cook for 2 hours on a high heat or until your chicken is well cooked.
For cutting up the whole chicken Dominic has done a brilliant tutorial and it is a lot easier than you think.
You could use chicken breasts as the base and then fill it up with a lot of fresh vegetables. Or if you prefer your curry with a bit of a kick (we can be wimps) then I would recommend that you triple the spice seasonings in this recipe.