Recipe: Slow Cooker Chicken Coconut Veggie Stew
Total time
Author: Suz Crawt
Recipe type: Dinner
Serves: 4
- 3 organic free range chicken breasts, cut into strips
- 2 parsnips, diced
- 500g (1 lb) celeriac, peeled and diced
- 2 carrots, diced
- 30ml (2 tablespoons) olive oil
- 2 garlic cloves
- 1 onion, diced
- 30ml (2 tablespoons) minced fresh ginger
- 15ml (1 tablespoon) curry paste*
- 5ml (1 teaspoon) ground turmeric
- 5ml (1 teaspoon) ground chilli
- Sea salt and fresh ground black pepper
- 300ml (1/2 pint) chicken stock
- 200ml (7 floz) coconut cream
- Chopped fresh coriander (cilantro)
- Heat the oil in a pan and cook the chicken until brown and cooked through.
- Put the parsnips, celeriac and carrots in the slow cooker
- Meanwhile, add the onion, garlic and ginger to the pan, and cook for a further five minutes, stirring until they soften.
- Into the pan, stir in the paste, turmeric, chilli and seasoning.
- Add the stock to the pan, and bring it to the boil, stiring occasionally.
- Transfer the contents of the pan into the slow cooker, and with the lid on, cook on a low heat for 6-8 hours.
- In the last hour add in the coconut cream to add the creaminess to the dish
- Just before serving, add the coriander garnish.
- *This is so easy to make instead of buying – I’ll type up my recipe and link to it – watch this space!
Recipe by The Paleo Network at https://paleo.com.au/recipe-slow-cooker-chicken-coconut-veggie-stew/
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