Slow Cooker
Coconut Curry Chicken and Sweet Potatoes
Steamed Garlic Cauliflower
Ingredients
- 1 Tbsp curry powder
- 1 Tbsp ground cumin
- 1 tsp ground ginger
- ¼ tsp salt
- ¼ tsp pepper
- 2 lb boneless, skinless chicken breasts
- 2 sweet potatoes, cut into chunks (or use 1 butternut squash)
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups unsweetened coconut milk
- ½ (12-oz) can 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 5- or 6-quart slow cooker. Top with potatoes, onion, and garlic. Stir together coconut milk and tomato paste; pour into cooker.
- Cover and cook on LOW 7 to 8 hours or until chicken is done. Serve chicken mixture over cauliflower recipe, if desired.
Side Dish Ingredients
- 1 (16-oz) pkg frozen cauliflower florets
- ½ cup water
- 2 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- ½ 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 5 to 6 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.
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