Name: Chicken Curry
Yield: 10 servings
Ingredients: 3 lbs boneless, skinless chicken breasts or thighs; 1 medium yellow onion, sliced; 6 cloves garlic, sliced; 1 oz piece of ginger, peeled and sliced into discs; 2 tsp coconut aminos; 1 ½ tsp fish sauce; 2 ½ tsp sea salt; 2 ½ tsp ground cumin; 2 ½ tsp ground turmeric; 1 ½ tsp ground coriander; ¾ tsp ground nutmeg; ¼ tsp allspice; 2 cups full fat coconut milk; 5 large carrots, peeled and julienned; 2 cups broccoli florets; ½ cup frozen peas, thawed; ½ cup cashew pieces, toasted (optional); chopped fresh cilantro, for garnish (optional)

Yields10 Servings

3 lbs boneless, skinless chicken breasts or thighs

1 medium yellow onion, sliced

6 cloves garlic, sliced

1 oz piece of ginger, peeled and sliced into discs

2 tsp coconut aminos

1 ½ tsp fish sauce

2 ½ tsp sea salt

2 ½ tsp ground cumin

2 ½ tsp ground turmeric

1 ½ tsp ground coriander

¾ tsp ground nutmeg

¼ tsp allspice

2 cups full fat coconut milk

5 large carrots, peeled and julienned

2 cups broccoli florets

½ cup frozen peas, thawed

½ cup cashew pieces, toasted (optional)

chopped fresh cilantro, for garnish (optional)

Toss the chicken with the onion, garlic, ginger, coconut aminos, fish sauce, salt, and all of the spices.
(make ahead tip: complete this step and refrigerate for up to 2 days or freeze for up to 3 months and thaw overnight in the refrigerator, before continuing)

Add to a slow cooker, cover, and cook on high for 2 hours or on low for 4 hours.

Discard the ginger pieces and liquid, remove the chicken, and shred with 2 forks. Return the chicken to the slow cooker.

Add the coconut milk, carrots, broccoli, and peas, and continue cooking for 1 hour on high or 2 hours on low, until the vegetables are crisp-tender.

Serve with toasted cashew pieces sprinkled over the top and cilantro, if desired.

Ingredients