Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice
Try this Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice recipe
Try this Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice recipe
- salt and pepper to taste
- 2 garlic cloves minced
- 1 teaspoon turmeric
- 2 tablespoons curry powder
- 1/2 cup raw cashews
- for the rice:
- 2 teaspoons coconut oil
- 2 large turnips
- 3 boneless skinless chicken breasts
- 1 red chile pepper chopped
- 5 oz green beans trimmed
- 1/2 hite or yellow onion sliced
- 1 14- ounce can coconut milk (full-fat)
- 1 garlic clove minced*
- 1 tablespoon minced ginger*
- 1/4 up chopped cilantro*
- *prepare these ingredients once you press start on
- Carbohydrate 15.0295674971723 g
- Cholesterol 102.66 mg
- Fat 12.6575884469281 g
- Fiber 3.6751172272359 g
- Protein 45.1607054007176 g
- Saturated Fat 4.15458400773032 g
- Serving Size 1 1 Serving (326g)
- Sodium 218.758750691625 mg
- Sugar 11.3544502699364 g
- Trans Fat 1.13753190427723 g
- Calories 354 calories
Step-by-step
- Add chicken pieces, red peppers, green beans, garlic and onions to the slow cooker.
- In a medium bowl, whisk together the coconut milk, curry powder, salt, and pepper.
- Pour mixture into slow cooker and stir to coat chicken and veggies.
- Cover and cook on high for 2.5-3 hours or on low 4.5-5 hours.
- Uncover, stir in the cashews, and cook another 15 minutes on low.
- Once you add in the cashews, prepare the rice. Peel and spiralize the turnips, using Blade D.
- Transfer the noodles to a food processor and pulse until rice-like and set aside. You may have to do this in batches, depending on the size of your food processor.
- Place a large skillet over medium-high heat and add in the oil.
- Once oil heats, add in the garlic and ginger.
- Let cook for 1 minute or until fragrant.
- Add in the turnip rice and season with salt and pepper.
- Let cook for 7 minutes or until turnip reaches your preferred rice-like consistency.
- When done, turn off the heat, fold in the cilantro, stir and divide into four bowls.
- Top each bowl with chicken, onions, green beans and ladle over with the sauce.
Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice: A Weeknight Wonder
As a busy working mom, finding time to cook healthy and delicious meals can feel like an impossible task. Between juggling work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want to do is spend hours in the kitchen. That's why I've become a huge fan of slow cooker recipes – they're my secret weapon for weeknight dinners. This Slow Cooker Curry Cashew-Coconut Chicken with Ginger-Cilantro Turnip Rice is a perfect example. It's packed with flavor, incredibly healthy, and requires minimal hands-on time.
The beauty of this dish lies in its simplicity. The chicken and vegetables simmer gently in a fragrant coconut curry sauce, developing deep, rich flavors that would be impossible to achieve in a shorter cooking time. The ginger-cilantro turnip rice adds a delightful textural contrast, offering a light and refreshing element to balance the richness of the chicken. And the best part? Most of the prep work can be done in the morning or even the night before, leaving you with a stress-free dinner experience. This recipe has become a regular in our dinner rotation – it's a crowd-pleaser, even with my picky eaters!
Beyond the Recipe: This dish is more than just a meal; it's a testament to the power of planning and efficiency. It allows me to nourish my family with a flavorful, healthy dinner without sacrificing precious time. The slow cooker does all the work, allowing the ingredients to meld together beautifully, creating a symphony of flavors that is both comforting and exciting.
Ingredient Spotlight: The coconut milk provides a creamy base for the curry, while the cashews add a satisfying crunch and nutty flavor. The turnips, spiralized into a rice-like consistency, offer a unique and healthy alternative to traditional rice. And the fresh cilantro and ginger add a vibrant freshness that elevates the entire dish. I encourage you to experiment with other vegetables – broccoli, cauliflower, or even carrots would all be delicious additions.
Time-Saving Tips: To make this even quicker, I often prep the vegetables the night before and store them in airtight containers in the refrigerator. This significantly reduces the amount of time I need to spend in the kitchen on a busy weeknight. Sometimes, I even use pre-minced garlic and ginger to shave off even more prep time. The key is finding shortcuts that work for you without compromising on flavor.
Serving Suggestions: This dish is perfect as it is, but you can always add a side of naan bread for dipping into the delicious sauce. A simple green salad would also complement the richness of the curry beautifully. For a more substantial meal, consider serving it with some roasted vegetables.
Adaptability: The beauty of this recipe lies in its adaptability. Feel free to adjust the spices to your liking. If you prefer a spicier curry, add a few dashes of chili flakes or a chopped chili pepper. You can also substitute the chicken with tofu or firm vegetables for a vegetarian option. The possibilities are endless!
More than Just a Meal: This recipe represents more than just a delicious dinner; it's about creating space in my life for the things that matter most. It's about nourishing my family with love and healthy food, without letting cooking consume my entire evening. I hope this recipe inspires you to create your own weeknight wonders, meals that are as delicious as they are efficient. Enjoy!
