January 14, 2015
I call this dish 'Too Easy Chicken Curry' because the easy peasy factor of this recipe is almost funny.
So as I said, this meal is frightfully easy to make and one that can be sitting there waiting for you when dinner time approaches and you will be so thankful that it is! So yes, grab yourself a slow cooker (I use slow cooker method) or a nice big pot with a lid that can sit on the stove for a few hours. With curry, the longer cooked, the better in my opinion as the flavour will have more depth.
So you pretty much assemble your ingredients, throw them all in and wait....that's basically it but below I will write it out with slightly more finesse...
6 chicken legs (use drumsticks or thighs with bone in, skin on or off)
1/4 jap pumpkin (largely diced)
2 carrots (cut into thick circles)
1 brown onion (largely diced)
1 zucchini (cut into thick circles)
1.5 cups of coconut cream (I use Spiral brand)
1/4 cup of coconut aminos (can be replaced with tamari)
1 thumb sized piece of turmeric
1 thumb sized piece of ginger
1 tspn of coriander powder
1 tspn of cumin powder
1 dessertspoon of arrowroot powder
With your slow cooker on low or your pot over a low heat, grate in your ginger and turmeric. I keep mine in the freezer and it grates so easily when frozen, use a microplane or fine grater, also add in your coriander and cumin.
Throw in your onion, raw chicken, carrots and pumpkin (hold back your zucchini!)
Add in your coconut cream (you may wish to add more liquid if using the stove top method but as long as everything stays covered, you will be ok, top up if need be though) and coconut aminos
Stir and make sure liquid is just covering all ingredients, top with a little more coconut cream if needed.
Pop lid on and forget for about 6 hours (longer is fine! Mine was on for at least 8 hours all up)
An hour before you want to eat it, add your zucchini and arrowroot powder and stir through again.
Now the pumpkin which acts as our sweetener will no longer be visible as chunks but will have added to the sauce or liquid part of the curry and the arrowroot further thickens it up so it's a lovely dish to eat in a bowl on it's own or on top of some cauliflower rice* or rice
If you prefer a 'soupier' style curry, just leave out the arrowroot.
All the meat will have fallen off the bones so make sure you fish them out before serving.
Top with some fresh coriander leaves.
*To make cauliflower rice, simply cut up 1/2 a large head of cauliflower and add all of it (florets and stalks) to a food processor or high powered blender and pulse until you have the consistency of 'rice' then pan fry it in 2 tblsps of coconut oil with salt to taste for about 5 minutes or until cooked through.
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