Turmeric chicken and sweet potato curry

When I’m craving warm cozy meals I always get my slow cooker out. It’s really easy to use to make delicious meals especially when you are feeling tired and don’t have the energy to cook. This slow cooked chicken and sweet potato curry is the perfect meal when you want comfort food. It also suits a lot of food insensitivity including gluten and dairy free, AIP and low histamine (minus the lime).

Ingredients

4 boneless chicken thighs

1 onion, diced

4 cloves garlic, minced

1 tablespoon ginger, minced

1 bunch fresh coriander

1 cup of chicken stock or broth

1 teaspoon turmeric

1 cup coconut milk

½ lime, juiced

1 sweet potato, peeled and diced

1 zucchini, halved and chopped

½ cup mushrooms, diced

1 tablespoon olive oil

Method

1. Blend onion, garlic, ginger and coriander until it becomes a smooth paste.

2. In a frypan on medium heat, add the olive oil.

3. Once the olive oil is hot, add the onion pasts and cook for 1 minute.

4. Add the chicken thighs and turmeric. Cook the chicken on each side until its cooked through.

5. Place the paste and chicken in the slow cooker making sure you include all the flavours from the fry pan.

6. Add the stock and cook on low for 4 hours.

7. Ass the sweet potato, zucchini, mushrooms, coconut milk and lime.

8. Stir all the ingredients and cook on low for 2 hours.

9. Sprinkle with fresh herbs and serve with rice or by itself.

10. Enjoy!