Have you heard of the paleo diet? In a nutshell it’s eating food in it’s purest form….like they would have done in the olden days. No processed oils, grains, soy products, or starchy vegetables.
My parents have been trying out some paleo style cooking and when my mom made this curry for us during the holidays I instantly fell in love! We all loved it so much that we ended up making it several times during the holidays while we were staying with her.
Whether you are a fan of paleo cooking or not, you will LOVE this curry! As most slow cooker recipes go, this one is really easy to throw together and it tastes amazing! You can serve it with rice, or you can try it the paleo way and the way my family likes to eat it, which is served over roasted spaghetti squash!
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2-3 large chicken breasts
1 can (14oz) coconut milk
4 Tbsp organic tomato paste
1 (5 inch) knob of ginger, sliced into chunks
3 large cloves garlic, minced
1/2 tsp sea salt
1/4 tsp fresly ground black pepper
1 yellow bell pepper, diced
1 red bell pepper, diced
1 yellow onion, thinly sliced
1 can (14.5 oz) pure chicken broth
1/2 cup organic coconut flakes (for garnish)
3 Tbsp fresh cilantro (for garnish)
Rub chicken breasts generously with curry powder and place into a large bowl. Set aside.
In the bowl of the slow cooker, whisk together the coconut milk, tomato paste, ginger chunks, garlic, sea salt and pepper. Stir in bell peppers and onion.
Place chicken breasts in slow cooker. Pour prepared coconut milk mixture over chicken and then add chicken broth.
Cover the slow cooker and cook for 4-5 hours on High or 6-8 hours on Low. Remove the ginger chunks from the slow cooker and discard. You can chop the chicken into smaller pieces at this point. Garnish with coconut flakes and cilantro.
We love to serve this curry over roasted spaghetti squash (the paleo way!), but it’s also delicious over rice!