Slow Cooker
Coconut Curry Chicken and Sweet Potato
Steamed Garlic Cauliflower
Ingredients
- 2 tsp curry powder
- 2 tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp salt
- ¼ tsp pepper
- 1½ lb boneless, skinless chicken breasts
- 1 sweet potato, cut into chunks (or use 1 small butternut squash)
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup unsweetened coconut milk
- 3 Tbsp tomato paste
Instructions
- Place curry powder, cumin, ginger, salt, and pepper in a zip-top plastic bag.
- Cut chicken into 1-inch cubes; add to bag, seal, and shake to coat. Place chicken in a 4-quart slow cooker. Top with potato, onion, and garlic. Stir together coconut milk and tomato paste; pour over onion.
- Cover and cook on LOW 7 hours or until chicken is done. Serve over cauliflower, if desired.
Side Dish Ingredients
- 1 (12-oz) pkg cauliflower florets
- ¼ cup water
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- ¼ tsp onion powder
Side Dish Instructions
- Combine cauliflower and water in a microwave-safe bowl. Cover with plastic wrap, and vent one corner.
- Microwave at HIGH 4 to 5 minutes or until tender. Drain. Transfer to a large bowl; add oil, garlic powder, and onion powder; toss. Season with salt and pepper to taste.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
