Crockpot Chicken Curry over Cauliflower Rice

 
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As I wait in anticipation for my new Instapot to arrive, I decided to bust out my trusty crockpot in the meantime. Only 2 more days before I begin the "Whole 30" elimination diet for 30 days, but I wanted to experiment early with some Whole 30 recipes. This time last year I was traveling through Southeast Asia during the holidays, so It was only fitting I experiment with an Asian inspired dish. 

I was pleasantly surprised how this curry turned out and it made for plenty of leftovers which is key to proper meal planning and prepping! I should also mention the powder house health benefits of this subtle spicy dish, thanks to its superhero medicinal spices like turmeric and ginger

Ingredients:

1 large sweet potato
1 can full-fat coconut milk (found in baking or international food aisle) 
1 cup chicken broth
2 boneless and skinless chicken breasts
2 Cups fresh green beans
1 pepper of choice (I used red) 
1/2 yellow onion chopped
1/4 cup Whole 30 approved Mayo like this one (This is optional but it added a creaminess I liked)
2 cloves finely chopped garlic
1 tablespoon coconut oil
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon turmeric
2 tablespoons curry powder
1 teaspoon ginger
2 cups Cauliflower rice (finely chopped cauliflower) I buy mine pre-bought and soften it on the stove for 10 minutes. A good recipe is here if you prefer to make your own.
Raw cashews and fresh cilantro to top

Method:

  • cut and dice sweet potato up in chunks and place in crockpot with 1 tablespoon coconut oil
  • cut stems off green beans and add to crockpot
  • cut and dice pepper, remove the seeds and add to crockpot
  • cut chicken breasts into small chunks and add to crockpot
  • in a medium-size bowl add chicken broth, coconut milk, finely chopped garlic, all spices and sea salt. Stir together and pour over veggies and chicken in the crockpot. 
  • Place crockpot on high and cook for 6 - 7 hours stirring once
  • taste test and if you want the curry spicier I add some hot sauce 
  • Spoon chicken curry mixture over cauliflower rice and top with a few raw cashews and fresh cilantro

Serves: 6 servings