Slow-Cooker Chicken & Pumpkin Curry With Apple, Sweet Potatoes & Spinach {Gluten-Free & Paleo}
Ingredients
- 2 lbs of chicken thighs
- 1 onion, chopped
- 2 apples, seeded and chopped
- 3 sweet potatoes, washed and chopped
- 1/4 cup [aflink u="http://amzn.to/Y9wpaB"]coconut sugar[/aflink]
- 2 tbs [aflink u="http://amzn.to/ZNYUvs"]yellow curry powder[/aflink]
- 2 tsp salt
- 1 heaping tsp [aflink u="http://amzn.to/1wLSQi1"]cumin[/aflink]
- 1 tsp [aflink u="http://amzn.to/1Ck7gcd"]cinnamon[/aflink]
- 1 tsp [aflink u="http://amzn.to/ZNZlG2"]turmeric[/aflink]
- 1 tsp [aflink u="http://amzn.to/ZNZwkE"]gram masala[/aflink]
- 1/2 tsp [aflink u="http://amzn.to/Y9xq2d"]corriander[/aflink]
- 1/4 tsp [aflink u="http://amzn.to/1pt0bgw"]cayenne pepper[/aflink]
- 1 tsp freshly grated ginger root (peeled first)
- 1 can of [aflink u="http://amzn.to/1wLSZls"]full fat coconut milk[/aflink]
- 1/2 cup [aflink u="http://amzn.to/1sYDfYL"]pumpkin puree[/aflink] (canned or fresh--NOT pumpkin pie filling)
- 4-6 cups of spinach
Instructions
- Place the chicken thighs at the bottom of your crock pot with the chopped onions, apples and sweet potatoes.
- In a medium sized mixing bowl combine together the coconut sugar along with all of your spices and whisk until everything is combined. Add in the can of coconut milk and the pumpkin puree and whisk together again until everything is smooth. It should look like a sauce. There shouldn't be any chunks.
- Pour this sauce over your chicken mixture in your crock pot and stir a bit so that the chicken is fully coated.
- Turn on the crock pot and allow it to cook for six hours on low or four hours on high.
- Add the spinach in during the last 30 minutes of cooking.
- Serve over rice, cauliflower rice or steamed veggies. It can also be eaten as is. You can't go wrong. Enjoy!
