Chicken Curry

                                   
When living the life of Whole30, one may start to get bored with the same ol' food. That sometimes, you just gotta figure out how to make something you really want Whole30 compliant. And that's essentially how my chicken curry happened.

                    

It's a rather simple recipe, one that only requires 6 ingredients and is left in the crockpot all day while you're working so you don't even have to think about cooking when you get home.                                                

I really love and enjoy crockpot meals. Sure, it may take a bit of extra time in the morning, but then that's all you really have to do, cause the crockpot will cook it for you. It literally should take you less than 30 minutes to put this all together. And if you don't want to spend the time prepping in the morning, cut everything up the night before and place in a bag.

                     

I tend to eat this without any rice (cause when you're on the Whole30, you don't eat grain), but have tried it once with rice and it was delicious. If you're doing the Whole30 or are avoiding grains, make some cauliflower rice if you are missing the rice factor.

Chicken Curry:

Serves: 5-8

3-4 organic chicken breasts cut into cubes

1 can of organic full-fat coconut milk

2 organic sweet potatoes or 4-6 white potatoes, cubed

1 organic yellow onion, diced

3 organic carrots, cut

5-7 tbs organic curry powder (if you don't really like a lot of curry, lessen the amount)

salt and pepper to taste

Place chicken, potatoes, onion, and carrots in the bottom of your crockpot.

Whisk the coconut milk, curry, and some salt and pepper in a bowl. 

Pour coconut mixture over ingredients in crockpot.

Put on the lid and set on low. Allow to cook for 8 hours.

Serve on its own, with rice (if you're not Whole30-ing), or cauliflower rice.