Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 2 tablespoons coconut oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ginger
  • 1/3 cup chopped red onion
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground tumeric
  • 1 1/2 teaspoon salt
  • 2.5 pounds boneless (skinless chicken breasts, cut into large chunks)
  • 2 cans coconut milk (chilled)
  • 2 tablespoons tapioca starch
  • 4 cups frozen mixed vegetables (broccoli, carrots, peppers, etc)
  • Cauliflower Rice

Instruction

  • In a frying pan, heat the olive oil and coconut oil. Add the garlic, ginger and red onion. Cook for 3-4 minutes, then add the pepper, cumin, coriander, tumeric and salt and mix in. Add the chicken pieces and lightly brown it on all sides. Allow the chicken to get coated with the spice mixture.
  • Place the chicken and spices in the bottom of a slow cooker. Open the chilled cans of coonut milk and remove the cream from the tops. Place the cream in a bowl and set it aside. Pour the coconut milk overtop the chicken. Add the tapioca starch to the coconut cream that you set aside and mix well. Add this to the crockpot.
  • Cover the crockpot and cook on low for 4 hours. Add the vegetables at this time and cook for an additional 2 hours or until the vegetables are tender.
  • Serve over cauliflower rice, if desired.