thai inspired curry

Indian Inspired Slow Cooker Chicken Curry

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When you’re still in phase one of an elimination diet you’re going to feel very limited in your flavor options. i created this slow cooker chicken curry elimination diet recipe to add some flavor and variety to phase one meals. Without nightshades it’s difficult to add heat to a dish. Traditional curries use several forms of peppers to bring up a complex spicy flavor. That’s why we have to get a little creative and use the main zippy flavor enhancer we can still use. Ginger.

Lots of fresh ginger will really liven up this slow cooker chicken curry. Turmeric gives it that classic curry color. And torn fresh basil brings up the thai inspired flavors. Finish it off with some coconut milk and you have a beautiful creamy curry that you’ll be proud to serve to yourself and others. 

The shredded chicken also gives it a bit of a different texture than classic curries but with how much chicken you’ll be eating on in elimination diet recipes you’ll be glad to mix it up. The use of basmati instead of brown rice also will give you a new texture to enjoy than just basic chicken and rice. 

This slow cooker chicken curry is super easy to throw together and freezes very well allowing for many leftovers. It’s always a good idea to keep phase one recipe servings in your freezer in case you have a reaction to a reintroduction. This will save you from having to drop everything and cook again at a minute’s notice. 

Basmati Rice vs Jasmine Rice

I use basmati rice frequently in my cooking and recipes. Why? Mostly just preference, honestly. Basmati rice is a larger grain that stays seperate after it’s cooked, essentially it’s not very sticky. Jasmine rice is stickier and clumps after cooking. I personally feel that this makes basmati rice perfect for leftovers because it doesn’t become pure mush. If you’re doing an elimination diet it is very likely that you’ll be meal prepping and eating many leftovers.

Basmati rice also has a lower glycemic index than Jasmine rice. Basmati also has fewer calories per serving over Jasmine rice. Basmati rice contains more iron, more fiber (brown basati), and slightly more calcium. Jasmine rice has more vitamin A.

Basmati rice is popular in India and Pakistan while Jasmine rice is a staple of Thailand. I love Indian food and restaurants but they put tomatoes (which I’m allergic to) in everything! So I buy the rice myself and at least get that part.

The winner: Basmati!

Ingredients

  • 3 large boneless skinless chicken breasts
  • 1 large sweet potato, peeled
  • 1 large yellow onion
  • 2 large carrots
  • 1 medium zucchini
  • 2 cups chicken broth
  • 2-3 tsp salt (or to taste)
  • 2 cloves garlic, minced
  • 2 tbsp fresh grated ginger
  • 1 tbsp torn fresh basil (or 1 ½ tsp dried)
  • ½ tsp turmeric
  • 1 tbsp apple cider vinegar
  • olive oil
  • ½ cup coconut milk
  • 4 cups cooked basmatti rice

Instructions

  1. drizzle olive oil over the base of the slow cooker
  2. place chicken in the slow cooker
  3. coarsely chop the veggies and place on the chicken
  4. add broth, salt, ginger, basil, turmeric, and apple cider vinegar to the pot
  5. cook HIGH for 4-6 hours until the chicken starts to shred
  6. remove the chicken and shred with forks, return to the pot
  7. stir in the coconut milk 
  8. serve on rice
thai inspired curry

Indian Inspired Slow Cooker Chicken Curry

Prep Time 15 mins
Cook Time 4 hrs
Course Main Course
Cuisine Thai
Servings 6 Servings

Ingredients
  

  • 3 large boneless skinless chicken breasts
  • 1 large sweet potato peeled
  • 1 large yellow onion
  • 2 large carrots
  • 1 medium zucchini
  • 2 cups chicken broth
  • 2-3 tsp salt or to taste
  • 2 cloves garlic minced
  • 2 tbsp fresh grated ginger
  • 1 tbsp torn fresh basil or 1 ½ tsp dried
  • ½ tsp turmeric
  • 1 tbsp apple cider vinegar
  • olive oil
  • ½ cup coconut milk
  • 4 cups cooked basmatti rice

Instructions
 

  • drizzle olive oil over the base of the slow cooker
  • place chicken in the slow cooker
  • coarsely chop the veggies and place on the chicken
  • add broth, salt, ginger, basil, turmeric, and apple cider vinegar to the pot
  • cook HIGH for 4-6 hours until the chicken starts to shred
  • remove the chicken and shred with forks, return to the pot
  • stir in the coconut milk serve on rice
Keyword citrus free, nightshade free recipes, soy free recipes
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