While “curry” is also the name of a spice, it makes most people think of the dish and its rich sauce.
The first curry recipe in English was published in 1747 in Hannah Glasse’s Art of Cookery. Our recipe utilizes modern equipment makes prep a breeze!
- 1 lb. boneless, skinless chicken thighs
- 1/4 tsp. each salt and pepper
- 1 medium yellow onion, cut into slices
- 1 1 red bell pepper, cut into strips
- 1 1 large carrot diced
- 1 cup frozen peas
- 3 tbsp. curry powder
- 1 tsp. garlic minced
- 2 cup light coconut milk
- 1 cup low-sodium chicken broth
- 1 tbsp. corn starch
- 1 tbsp. water
- 3 cup cauliflower rice
- Wash chicken and pat dry. Sprinkle with salt and pepper.
- Place chicken, onion, carrots, peas, bell pepper, curry powder and garlic in a crockpot. Add chicken broth and coconut milk and cook on low for 4 hours.
- Remove chicken from crockpot and gently shred on a plate.
- Add equal parts cornstarch and water to a small mixing bowl and blend thoroughly until a paste forms. While the chicken is out of the crockpot, add the cornstarch mixture to the liquid in the crockpot and stir. Allow that to cook about 10 minutes before adding the chicken back in.
- Continue to cook an additional hour before serving hot atop cauliflower rice.
Serving size 3 tablespoons
This recipe was courtesy of Bariatric Foodie.