Recipe: Slow cooker pulled chicken curry
This meal is a weeknight staple for us we head into the cooler weather. It’s not too heavy or wintery but can be made so easily and in the slow cooker; my busy weeknight best friend! On evenings when my kids have activities on we need something that is quick, satisfying and healthy and slow cooker chicken curry ticks that box.
Ingredients: 4 x Chicken breasts 250gm x Mushrooms (small button ones are best) Curry spice: 1 tsp each turmeric, paprika, cinnamon, 1/2 tsp each cumin, ginger powder, garlic powder 1 tin coconut milk (I use full fat because it is better for you and gives a much better consistency Method: Throw it all in the pot and turn it on. It’s best to cook this on a low setting so the coconut milk doesn’t separate. Serve with rice or cauliflower and any greens. I add peas or spinach for 5 mins while the rice is cooking.Slow cooker pulled chicken curry
Health benefits:
Chicken is a lean protein good for muscle repair and growth. Coconut milk is a healthy fat thought to be good for gut health; it contains the fatty acid caprylic acid, used for it’s antibacterial, antifungal, and anti-inflammatory properties
