Recipe Time: Yellow Curry

If you love curry, this recipe is a must!

While I’ve shifted many slow cooker recipes to my Instant Pot (and you can do that with this recipe), I stick with the slow cooker on this one, to get that fall-off-the-bone tender, delicious chicken.

Vegetarian? Substitute lentils for chicken and/or add more garbanzos. Paleo? Skip the beans. Low-carb? Pare back on beans and potatoes, and skip any grain sides. I serve it with a simple green salad on the side.

This recipe is adapted from The Lemon Bowl:

INGREDIENTS

• 2 lbs. bone-in chicken thighs

• 2 med. onions, chopped

• 1 15 oz. can garbanzo beans, drained and rinsed

• 3 med. sweet potatoes peeled and diced

• 1 15-oz can unsweetened coconut milk

• 1 C chicken stock or bone broth

• 20 oz. crushed tomatoes

• 3 T tomato paste

• 5 T medium yellow curry powder (Savory Spice Shop)

• 1 T cumin

• 2-4 tsp. salt (less if you use stock; more with bone broth)

• 1/2 tsp. cayenne (optional)

• 2 C green peas (frozen)

• 2 T lemon juice

• A few handfuls cilantro   

INSTRUCTIONS

Add stock/broth, tomatoes, tomato paste, curry powder, cumin, salt and cayenne to slow cooker. Add chicken, onions, chickpeas and sweet potatoes. Make sure chicken is coated. Cook on low 8 hours or on high 4 hours.

Stir in peas, coconut milk and lemon juice 5 min. before serving. Top with cilantro. Serve on its own or with a side of rice or quinoa.