with Cauli Rice
Let the slow cooker work it's magic creating a deliciously easy and flavourful mild (or hot if you prefer) chicken curry suitable for the whole family, all year round.
4 organic or free-range chicken thighs or 2 breasts, chopped
1 400g tin 100% pure coconut milk (I prefer Ayam)
1 large brown onion, chopped
2 carrots, cut into small pieces
1/2 cup organic jap pumpkin peeled and chopped into pieces bigger than the carrots
1 clove garlic, minced
2 tsp ginger (or more if you like), minced
2 tbsp organic mild curry powder (or 'medium' if you prefer it spicier) (from health food stores/online)
1 tbsp coconut amino
Mineral salt, black pepper to taste
1/2 cup bone broth and/or filtered/spring water
Optional: Chili or cayenne pepper if you like heat, paprika, fresh coriander leaves for flavour and garnish, other herbs and spices of choice, celery, fresh lemongrass stalk (to remove before serving).
To make 'rice': 1/2 head fresh cauliflower, grated (using a grater or food processor, cooked on very low heat on a fry pan, stirring often.
Handy items to have
Slow cooker (or large pot with lid)
Place all ingredients in the slow cooker, stir through, and cook on low heat overnight or all day.
Use a ladle to serve into bowls or on plates over the cauli rice.
If using a pot on the stove: add some fat to the pot (ghee, grass-fed butter, coconut oil or animal fat) on low heat, add onion and cook until translucent.
Add the remaining ingredients and cook for around 20-30 minutes until the veggies are soft enough to pierce with a knife before serving with the cauli rice.