So, even though I'm the clean eatin' queen, my husband is... not so much a clean eater. He's more than a little bit of a takeout junkie, and Chinese food is one of his biggest weaknesses. As such, I'm constantly trying to concoct "cleaned up" versions of his favorite takeout dishes. Today's recipe is twist on coconut curry chicken, cleaned up and healthified (yeah, I made that word up--- deal with it!). Try this recipe out next time you're craving some Chinese takeout!
Coconut Curry Chicken (Serves 2; Crockpot Recipe!)
8 Ounces chicken breast, cubed (about 2 chicken breasts)
1 1/2 Cup carrots, sliced
1/2 red onion, quartered
1 Garlic clove, whole
1/2 bell pepper, roughly chopped
1/2 (5 Ounce) Can of tomato paste
1/2 (5 Ounce) Can of light coconut milk
1/2 jalapeño, halved (remove seeds)
1/2 Tablespoon curry powder
1/2 Tablespoon garam marsala
1/2 Teaspoon salt
3/4 Cup chicken broth
Place chicken and carrots at the bottom of a crockpot, spreading evenly. Place all of the other ingredients, except for the chicken broth) in a blender, and blend thoroughly. Pour over the chicken and carrots, and cook on low for 4-6 hours, or until carrots become tender. Lastly, add in the 3/4 cup chicken broth to thin the sauce out, and serve over brown rice, couscous, quinoa, or on its own. Additionally, if you choose to, you can easily add additional vegetables besides carrots into this coconut curry chicken recipe, but please note that cooking times may be adjusted accordingly!
This one got the seal of approval from my takeout-loving husband--- he even declared it was better than the coconut curry chicken from his favorite local Chinese takeout joint! A win in the clean eats cookbook in my opinion!