Slow Cooker Chicken Vegetable Curry Recipe with Immune Boosting Spices
Let food be thy medicine and medicine be thy food. — Hippocrates
Food is information, not just calories. The choices we make when it comes to food influences gene expression and the immune responses in our body that can promote or prevent disease. Most all diseases begin with inflammation in the body, which can be intensified with poor diet choices. The easiest way to take charge of your health is to eat real food! Minimizing packaged, processed, and “fast” foods as much as possible.
This particular recipe does use a larger variety of spices and herbs for flavor and nutritional enhancements. The best way you can build up your own medicine cabinet on a budget would be to buy a few new spices at a time or even growing your own. An awesome discount website for spices (among many other health products) is vitacost.com
You can follow this link to get $10 off first order http://goo.gl/dGbSeu
My medicine cabinet:
Want to learn more about the benefits of the spices used in this recipe? Check out this blog post by Christa Orecchio: http://thewholejourney.com/homemade-immunity-spice-mixture-your-new-secret-weapon
TIP: Always add black pepper when cooking with turmeric. Piperine is a compound in black pepper that improves the absorption of curcumin, the active compound in turmeric that has anti-inflammatory properties.
1 1/2 cup chicken bone broth
1 lb chicken (I had boneless, skinless breasts)
2 medium sweet potatoes, peeled and cubed
Cauliflower florets (I used 12oz bag of frozen)
2 cups chopped bell peppers (substitute zucchini or another veggie for AIP)
1 medium onion
1 Tbsp coconut oil
3 cloves garlic
1 Tbsp fresh grated ginger root (or 1 tsp ground, dried ginger)
1 Tbsp cumin
1 Tbsp coriander, ground
1 Tbsp turmeric
1 Tbsp fennel seed, ground
1 tsp paprika (optional, omit for AIP)
1/2 tsp cinnamon
1/4 tsp cayenne (optional, omit for AIP)
1/2 tsp black pepper, ground
1 tsp salt
Heat up the crock pot and place the chicken broth and chicken on the bottom.
Over medium heat melt the coconut oil in a skillet and saute’ the onions until translucent. Add garlic, ginger and all of the spices, stirring frequently heat until highly fragrant (1 minute or so, careful not to burn).
Add the onions and spice mixture to the crock pot with the chicken and broth. Stir well to allow flavors to combine.
Layer the cubed sweet potato on top of the chicken, then the cauliflower and peppers. Cover and cook over low heat 4-5 hours.
NOTES/OPTIONS: I was using up the only vegetables that I had on hand, feel free to change them up or add more. If using greens may be best to wilt or steam, adding at the end. If you follow a vegetarian or vegan diet simply swap the chicken broth for vegetable broth and add some chickpeas or lentils instead of chicken. I did not have any coconut milk on hand and was not going out in the icy snow weather to buy it either. Many curry dishes contain coconut milk and you are welcome to add this in place of some of the broth.