So, even though I’m the clean eatin’ queen (which means that the healthier you eat—> the healthier you crave!), occasionally I get a hankering for something not-so-clean. Such as Chinese food! As such, I’m constantly trying to concoct “cleaned up” versions of favorite takeout dishes. Today’s recipe is twist on coconut curry chicken, cleaned up and healthified (yeah, I made that word up— deal with it!). Try this recipe out next time you’re craving some Chinese takeout!
Coconut Curry Chicken (Serves 2; Crockpot Recipe!)
8 Ounces chicken breast, cubed (about 2 chicken breasts)
1 1/2 Cup carrots, sliced
1/2 red onion, quartered
1 Garlic clove, whole
1/2 bell pepper, roughly chopped
1/2 (5 Ounce) Can of tomato paste
1/2 (5 Ounce) Can of light coconut milk
1/2 jalapeño, halved (remove seeds)
1/2 Tablespoon curry powder
1/2 Tablespoon garam marsala
1/2 Teaspoon salt
3/4 Cup chicken broth
Place chicken and carrots at the bottom of a crockpot, spreading evenly. Place all of the other ingredients, except for the chicken broth) in a blender, and blend thoroughly. Pour over the chicken and carrots, and cook on low for 4-6 hours, or until carrots become tender. Lastly, add in the 3/4 cup chicken broth to thin the sauce out, and serve over brown rice, couscous, quinoa, or on its own. Additionally, if you choose to, you can easily add additional vegetables besides carrots into this coconut curry chicken recipe, but please note that cooking times may be adjusted accordingly!
A win in the clean eats cookbook in my opinion!