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In the kitchen with Kelley: Slow cooker chicken curry
A few weeks ago I shared my favorite recipe for Golden Milk. I enjoy the soothing taste, but what really gets me excited is the healing potential of turmeric, the golden Indian spice used also in my favorite chicken curry recipe. Curry dishes, also divinely tasty, are another great way you can benefit from this medicinal spice.
Curry powder typically contains curcumin — which naturally contains turmeric. And there is nothing wrong with adding a few extra dashes yourself above what the recipe calls for.
Why? India has one of the lowest rates for most cancers in the entire world — and some experts attribute that to the amount of turmeric in the Indian diet, as well as it being a staple in traditional Ayurvedic medicine. It’s even been researched for shrinking tumors.
My vegetarian friends substitute firm tofu or mushrooms for the chicken in this recipe, and vegetable broth for the chicken broth. And you know what? It’s just as good. Enjoy!
Slow cooker chicken curry
Prep time
15 mins
Cook time
8 hours
Total time
8 hours 15 mins
Author: Kelley Martin
Ingredients
- 6 chicken thighs, boneless and skinless
- ¼ cup curry powder
- 2 cups chicken broth
- 12 ounces tomato paste
- 1 head cauliflower, chopped
- 2 cups frozen green peas, defrosted
- 1 cup golden raisins
Instructions
- Place all ingredients in a slow cooker. Stir to combine.
- Cook on low all day or all night.
- Serve with rice.
3.2.2802
By Kelley Martin
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