This is probably one of my favorite recipes I’ve ever made! You can serve it over rice if you’d like, but it’s good just like this!
Slow Cooker Curried Chicken and Cauliflower Stew
2 T coconut oil
1.5 – 3 T ground curry (depending on your taste)
1.5 – 1.75 lbs boneless, skinless, chicken thighs
1 yellow onion, sliced thinly or diced
4 garlic cloves, minced
1 ts ground ginger
1 T coconut aminos
1/4 – 1/2 ts crushed red pepper (depending on how hot you want it)
1 head of cauliflower cut into small florets
14 oz can diced tomatoes
14 oz can full fat coconut milk (Thai Kitchen is what I use, may need to be blended first if separated)
juice of one lime
5 oz bag organic baby spinach
Toppings: fresh basil, lime juice, green onions
In a skillet or in your slow cooker if you have the option, heat the coconut oil over medium heat and add the curry powder. Heat the curry powder for a minute or two. Add the onion and saute a few minutes until translucent. Season the chicken generously with salt, add the chicken to the skillet, and brown it for a few minutes on each side. Once the chicken is browned, dump the oil, curry powder, onion, and chicken into the slow cooker and add all the rest of the ingredients except for the spinach and toppings. Stir to combine.
Cook on low for 8 hours. You can shred the chicken with a fork the last hour or so and add the spinach the last 5-10 minutes so that it wilts.
Optional: If you want to thicken the stew, remove some of the cauliflower florets and broth and blend. Add it back to the rest of the stew and stir to combine.