Crockpot Chicken Curry
 
 
An easy and fuss free curry that is low fat but high in energizing carbs
Angela Parker:
Serves: 6
Ingredients
  • 1 pound of chicken breast
  • 1 large can of tomatoes, 28 oz, undrained
  • 1 can of lite coconut milk, 14.5 oz
  • 2 cans of chickpeas, drained (or 3.5 cups of cooked chickpeas)
  • 1.5 tsp salt
  • ¼ tsp black pepper
  • 2 onions, diced
  • 2 tsps garlic
  • ½ tsp ginger
  • ½ tsp turmeric
  • ½ tsp cayenne
  • 2 tsps garam marsala
  • 1.5-2 tsps of glucomannan reserved until 15 minutes before serving
  • 2 bags of frozen cauliflower
Instructions
  1. Add ingredients: chicken through garam marsala into crockpot.
  2. Cook 4-6 hours on high or 8-10 on low.
  3. minutes before serving, break up/shred chicken with wooden spoon.
  4. Sprinkle glucomannan over curry, mixing in well.
  5. Steam cauliflower, then "rice" in food processor by pulsing until reaching rice consistency.
  6. Serve with curry.
Recipe by Grassfed Mama at https://www.grassfedmama.com/2014/02/19/easy-crockpot-chicken-curry/