Healthy Whole Food Keto Crockpot Chicken Curry
Nothing beats a heartwarming and soul-rejuvenating chicken curry. This Whole30 compliant stew is rich, satiating, and loaded with umami flavors. The combination of curry and coconut milk makes for a well-balanced flavor combination that you won’t be able to resist! This low-carb chicken recipe will become one of your go-to Whole30 recipes because it’s so simple and delicious.
How to Make It
Step 1
Add the oil to a cast-iron skillet over high heat. Add the chicken thighs skin side down and cook them for 5-7 minutes until the skin is golden and crisp. Flip and cook for 3 more minutes, then take them off the heat.
Step 2
While the chicken sears, prepare the remaining ingredients. Finely dice the red onion and jalapeno, mince the garlic, grate the ginger, and add them to the crockpot. Add the curry powder, crushed red pepper, salt, and coconut oil.
Step 3
Add the chicken thighs to the crockpot. Add the coconut milk and chicken broth. Stir and turn the crockpot on.
Step 4
Cook or 4-6 hours on high or 6-8 hours on low. You’ll know the curry is ready when the chicken shreds easily. Take the chicken out of the crockpot.
Step 5
Discard the skin and bones. Shred the chicken to bite-size pieces. Return to the crockpot.
Step 6
Finely chop the cilantro and add to the curry along with the lemon juice. Give it a stir and taste. Adjust the salt and lemon to your liking.
Step 7
Divide into 4 bowls. Garnish with a little more cilantro on top. Serve immediately.
Ingredients
- Oil
1 tsp
- Chicken thigh with skin
4 large
- Red onion
0.5 small
- Garlic
2 clove
- Ginger
1 tsp
- Jalapeno peppers, raw
0.5 regular – approx 2″ long
- Crushed Red Pepper Flakes
1 tsp
- Salt
1 tsp
- Curry powder
2 tbsp
- Coconut oil
1 tbsp
- Chicken broth
0.5 cup
- Coconut milk
1 cup
- Lemon juice, frozen
1 tbsp
- Cilantro
0.25 cup