Heart Healthy
This rich curry dish that marries chicken and loads of vegetables with coconut milk makes a trip to Thailand as close as your slow cooker. After 20 minutes of prep and four hours of slow cooking, your home will have the aroma of this faraway land. Riced cauliflower creates a nutrient-rich addition to soak up the sauce.
Print Recipe
Slow Cooker Panang Curry with Chicken and Cauliflower Rice
This rich curry dish that marries chicken and loads of vegetables with coconut milk makes a trip to Thailand as close as your slow cooker. After 20 minutes of prep and four hours of slow cooking, your home will have the aroma of this faraway land. Riced cauliflower creates a nutrient-rich addition to soak up the sauce.
-
Servings:
4
Ingredients
Cauliflower Rice
-
1 head cauliflower -
Cooking spray -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/4 cup parsley OR -
2 teaspoons parsley
Garnishes (optional)
-
8 basil leaves -
1 jalapeño -
1 lime
Curry
-
1 pound chicken breasts -
1 medium sweet potato OR -
1 1/2 cups butternut squash -
1 medium white onion -
3 clove garlic -
14.5 ounce tomatoes -
1 cup water -
3/4 cup coconut milk -
1 ounces tomato paste -
2 tablespoons no-calorie sweetener -
2 teaspoons curry powder -
1 teaspoon cumin -
1 teaspoon coriander -
1-2 teaspoons crushed red pepper flakes -
1/4 cup basil leaves OR -
1 tablespoon basil -
1 1/2 cups broccoli florets
Directions
Tip: Click on step to mark as complete.
-
Put the chicken, sweet potato, onion, garlic, tomatoes with liquid, water, coconut milk, and tomato paste in a slow cooker. -
In a small bowl, stir together the sweetener, curry powder, cumin, coriander, and red pepper flakes. Sprinkle over the chicken mixture. Top with the sliced basil leaves. -
Cook, covered, on low heat for 8 hours or high heat for 4 hours. -
About 30 minutes before the chicken is done cooking, add the broccoli to the slow cooker. -
When the chicken is almost done cooking, working in batches, in a food processor or blender, gently pulse the cauliflower just until it becomes the texture of rice. -
Lightly coat a large skillet with cooking spray. Cook the cauliflower, salt, and pepper over medium heat for 5 minutes, or until the cauliflower is tender, stirring occasionally. -
Put the cauliflower rice into serving bowls. Sprinkle with the parsley. -
Serve the curry over the rice. Top with the garnishes.
Nutrition Facts
Slow Cooker Panang Curry with Chicken and Cauliflower Rice
Calories
Protein
FiberNutrition Facts
| Calories | 330 | |
|---|---|---|
| Total Fat | 6.5 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 73 mg | |
| Sodium | 419 mg | |
| Total Carbohydrate | 39 g | |
| Dietary Fiber | 10 g | |
| Sugars | 17 g | |
| Protein | 32 g | |
Dietary Exchanges
5 vegetable, 3 lean meat, 1 starch
-
Servings:
4
Ingredients
Cauliflower Rice
-
1 head cauliflower -
Cooking spray -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/4 cup parsley OR -
2 teaspoons parsley
Garnishes (optional)
-
8 basil leaves -
1 jalapeño -
1 lime
Curry
-
1 pound chicken breasts -
1 medium sweet potato OR -
1 1/2 cups butternut squash -
1 medium white onion -
3 clove garlic -
14.5 ounce tomatoes -
1 cup water -
3/4 cup coconut milk -
1 ounces tomato paste -
2 tablespoons no-calorie sweetener -
2 teaspoons curry powder -
1 teaspoon cumin -
1 teaspoon coriander -
1-2 teaspoons crushed red pepper flakes -
1/4 cup basil leaves OR -
1 tablespoon basil -
1 1/2 cups broccoli florets
Directions
Tip: Click on step to mark as complete.
-
Put the chicken, sweet potato, onion, garlic, tomatoes with liquid, water, coconut milk, and tomato paste in a slow cooker. -
In a small bowl, stir together the sweetener, curry powder, cumin, coriander, and red pepper flakes. Sprinkle over the chicken mixture. Top with the sliced basil leaves. -
Cook, covered, on low heat for 8 hours or high heat for 4 hours. -
About 30 minutes before the chicken is done cooking, add the broccoli to the slow cooker. -
When the chicken is almost done cooking, working in batches, in a food processor or blender, gently pulse the cauliflower just until it becomes the texture of rice. -
Lightly coat a large skillet with cooking spray. Cook the cauliflower, salt, and pepper over medium heat for 5 minutes, or until the cauliflower is tender, stirring occasionally. -
Put the cauliflower rice into serving bowls. Sprinkle with the parsley. -
Serve the curry over the rice. Top with the garnishes.