Today I tried a new recipe from PaleoOMG. I had some leftover Jamaican Curry from a trip earlier this year and was searching for a good recipe to use it in. This Brazilian Curry Chicken ended up being a good choice and one I’ll definitely use again.
My biggest two pros are that it takes less than 10 minutes to make and has easy clean up. The main prep work consists of chopping an onion, a few garlic cloves and two bell peppers. Everything else you just throw in the crock pot and stir.
I recommend making a big pot with at least 2 lbs of chicken breast so you have dinner set for the whole week.
Brazilian Curry Chicken
1.5-2 lbs chicken, throw in a mixture of boneless, skinless thighs AND breasts*
¾ cup coconut milk
2 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon ground ginger
4-6 tablespoons curry powder (hell, throw in the whole jar!! kidding)
2 bell peppers, chopped into 1 cubes (i used yellow and red)
1 yellow onion, thinly sliced
salt and pepper, to taste
1 cup chicken broth
These are my directions (slightly altered from the original recipe):
- Grab your crock pot.
- Add the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper and whisk together.
- Dice the peppers and onions and add.
- Next, add in the chicken breasts and pour broth over the chicken.
- Mix all ingredients together to completely cover the chicken in the curry mixture.
- Cover with lid and cook at low for 4-6 hours or high for 2-3 hours. (<– some crock pots may take longer. Mine was done on low heat in 4 hours) I also recommend stirring halfway through.
- Serve and enjoy!
Note: There is lots of extra sauce left over so this would be great to serve with a cauliflower rice or with paleo bread (for dipping).