Crockpot Brazilian Chicken Curry Paleo Recipes

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CROCKPOT BRAZILIAN CHICKEN CURRY (PALEO)

adapted from a recipe on paleomg.com. Different than other similar recipes on Zaar b/c this one is lower in carbs, higher in good fat -- no potatoes.

Provided by heatherhopecs

Categories     Curries

Time 4h15m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 11



Crockpot Brazilian Chicken Curry (Paleo) image

Steps:

  • Cut chicken pieces in half or quarters (not cubed, just cut up enough to make it all fit in the crockpot).
  • Combine coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, and red pepper flakes in the crockpot and whisk together.
  • Add in peppers, chicken, and broth.
  • Mix all ingredients together to completely cover the chicken in the curry mixture.
  • Cover and cook at low for 6-8 hours or high for 4-5 hours.

1 1/2-2 lbs chicken breasts (bones okay if you want them in there for the flavor) or 1 1/2-2 lbs chicken thighs, skinless (bones okay if you want them in there for the flavor)
3/4 cup coconut milk
1 cup chicken broth
2 tablespoons tomato paste
3 garlic cloves, minced
1 tablespoon ground ginger
4 -6 tablespoons curry powder (increase or decrease to taste)
2 bell peppers, chopped into 1 cubes (any color)
1 yellow onion, thinly sliced
salt and pepper, to taste
1 dash red pepper flakes

MANGO & CHICKEN CURRY (PALEO) (CROCKPOT)

I know there are several other mango chicken curry recipes on Zaar, but this one is a little different in that it's paleo and you actually use the mango pit during the cooking process.

Provided by heatherhopecs

Categories     Curries

Time 3h20m

Yield 5 , 5 serving(s)

Number Of Ingredients 11



Mango & Chicken Curry (Paleo) (Crockpot) image

Steps:

  • Brown chicken cubes in coconut oil.
  • Add all ingredients except cilantro and cashews to a slow cooker and cook on high for three to four hours or until chicken is thoroughly cooked and tender.
  • Remove the mango pit and top each serving with cilantro and cashews.

Nutrition Facts : Calories 676.2, Fat 31.1, SaturatedFat 18.2, Cholesterol 89, Sodium 220.6, Carbohydrate 69.5, Fiber 5.4, Sugar 60.9, Protein 33.8

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken thighs, cubed
2 tablespoons coconut oil
1 1/2 cups sliced green beans
1 cup sliced bell pepper
1 1/4 cups chicken stock (or more as needed)
1 cup coconut milk
1 1/2 tablespoons curry powder
2 mangoes, peeled and diced
1 mango, pit
1 tablespoon chopped cilantro
2 tablespoons chopped cashews

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