Delicious curry loaded with riced cauliflower and chicken.
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Main Course
Cuisine: Asian, Indian, Thai
Servings: 13servings
Calories: 403kcal
Equipment
1 Slow Cooker (or Instant Pot/Ninja Foodi)
Ingredients
1tbsp.coconut oil
1cupchopped yellow onion
2tbsp.fresh, minced ginger
6largegarlic cloves(minced)
1tbsp.red curry paste
2tbsp.curry powder
1tbsp.garam masala
1tbsp.ground coriander
2½lbs.chicken thighs
30oz.canned full-fat coconut milk
6oz.canned coconut cream(no sugar added, optional if following a keto eat plan)
28oz.canned diced tomatoes
12oz.package frozen riced cauliflower
saltto taste
Instructions
Chop the onion, then mince the ginger and press the garlic.
If you are using a slow cooker, do the next steps in a large pot on your stovetop.If you are using an Instant Pot or Ninja Foodie, you can do this directly in the appliance insert on the "Sauté" setting.Melt the coconut oil.
To the heated coconut oil, add the onion and sauté them until they are translucent. Then add the ginger and sauté for another minute or two before finally adding the garlic. Stir for about 1 minute after adding the garlic. Then add the chicken thighs.
You only want to brown the thighs lightly, then add the curry paste, and spices, stirring each time, and finally, add the tomatoes.
If you have done everything up to this point in a pot, you'll want to transfer everything now to your slow cooker. Add the coconut milk coconut cream (if using) and finally the riced cauliflower. (It's fine if it's frozen).
If using a slow cooker, set the heat to low and cook for 4-6 hours. The chicken should easily fall apart when it's done, making it quite simple to shred it.If using an Instant Pot or Ninja Foodi, set it to pressure cook on high for 20-25 minutes.
Serve as is, or serve over rice.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.