Thursday, January 3, 2008

Crock Pot Coconut Curry Chicken with Rice

If you're busy like me, you love crock pot recipes! This is really easy and yummy. Coconut milk is casein-free and is a yeast fighter. This recipe is gluten-free, casein-free, soy-free, and egg-free (GFCFSFEF).


2 potatoes
Some peeled baby carrots
1 pkg. boneless, skinless chiken (thighs work well)
Chicken broth
1 can coconut milk
Some crushed garlic
1 onion
Coconut Curry Simmer Sauce (Maya Kaimal brand) or other curry sauce
2 cups Jasmine rice
Salt to taste


In a crock pot, cover bottom with peeled, cut potatoes (large chunks). Put chicken on top of potatoes. Put baby carrots around chicken. Pour in chicken broth until you can see it covering some of the chicken but not all of it. Add in 1/2 can coconut milk. Throw in some garlic. Spoon in some Curry Simmer Sauce (as much as you
want). Peel and cut up an onion and put it on top (large chunks). Salt to taste.

Cover and cook for most of the day until carrots are soft and chicken is pulling apart by itself.

About 30 minutes before dinner, prepare the rice:

Boil 2 cups water + rest of the coconut milk + enough chicken stock to make 2 cups (so 4 cups total liquid). Salt to taste. Once it starts to boil, turn to low heat, add 2 cups of Jasmine rice, stir, and cover. Cook covered on low for about 20-30 minutes or until liquid has been absorbed by rice.

To serve, put rice in bowl and cover with chicken, veggies, and sauce.

Makes enough for a family of 4 with leftovers.

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