Ingredients (Serves Two)
- 400g Chicken Breast (Though Skinless and Boneless Thighs Work Too), Diced
- Black Pepper, Salt, Turmeric, Paprika, Chilli Powder, Ground Cumin
- 165ml Coconut Milk (Usually A Small Tin)
- Mushrooms, Sliced
- Bell Pepper, Diced
- Red Onion, Finely Diced
- Shallot, Finely Diced
- Three Garlic Cloves, Finely Chopped
- 2Tbsp Sour Cream
- 125g 0% Fat Greek Yoghurt
- Juice Of 1 Small Lime (Zest Optional)
- Rice And Broccoli For Serving
Method
- Panfry the chicken with some salt and black pepper
- Put it into the slow cooker with the mushroom, bell pepper, red onion, shallot and garlic
- Then add the sour cream, Greek Yoghurt, turmeric, paprika, chilli powder and ground cumin before adding a little water (about 100ml) and the coconut milk
- I finished it with a good squeeze of lime, giving everything a really good mix, before putting it on high for 2-3 hours
Eating And Storage Tips
If you’re wanting to do this on a lower and slower setting then you can absolutely skip the panfrying the chicken step and have it on high for an extra hour or on low for 6-8 hours instead.
If you’re not keen on mushrooms or bell pepper then you can absolutely leave them out. If you want to put other things in here then frozen peas or diced carrots will work incredibly as well.
If you want to bulk this out or not worry about doing something like the rice or broccoli on the side then you could add the broccoli in for about the last thirty minutes of cooking. You could also add some small to medium chunks of potato in here and make it to more a chicken and potato curry instead. If you’re doing it for the longer cook then this absolutely means you can turn it into a one pot dump and go dish as well.
If you want to make more or have some leftover I would recommend moving it to a container to help it cool quicker before moving it to the fridge. You could then keep it in there for 2-3 days.
DANNIIXBHRI 