Slow Cooker
Coconut Curry Chicken and Sweet Potatoes
Steamed Garlic Cauliflower
Wine Recommendation
Sonoma-Cutrer Chardonnay
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
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups unsweetened coconut milk
- 1 (6-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, 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, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
317
|
56
|
373
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 22 | 3 | 25 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 239 | 14 | 253 |
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