Whole30 Chicken, Coconut & Spinach Curry
Late last night we published our new website at the zen of slow cooking, after weeks of hard work in – house with the help from our wonderful team.
From Kerri’s gorgeous photography, Linda’s amazing designs and web designer Lisa Gurza they helped bring our vision to life.
It was with overwhelming relief that we published the site right before we head out to the Summer Fancy Food Show in NYC this weekend, accompanied by our sofi AWARD.
Making sure that I had all my ducks in a row for making the Whole30 work while balancing my responsibilities as a working mum, I had my weekly staples – a hot dish, a soup and a salad dressing – ready to go.
Week 2 – Flavors of India
Each week to set the stage, we have focused on one of our slow cooker spice blend flavor profiles. Check out our Mediterranean recipes from last week, and this week we take our taste buds to India for a chicken, coconut and spinach curry.
Once again I loved using whole roasted garlic for sweetness, squeezed from the bulb into this curried butternut squash and coconut soup.
I also prepped a curry mayonnaise dressing with 1 tbsp of the Indian Dal spice blend, a cup of mayonnaise and 2 tablespoons of lemon juice, which adds a great flavor boost to chicken curry mayonnaise as a protein topper on lettuce wraps. For a texture upgrade I sprinkle a tablespoon of toasted almonds on top.
- 1 tbsp olive oil
- 1 ½ cups / 1 medium onion, diced
- 2 tsp garlic, minced
- 2 lbs chicken thighs, boneless & skinless
- 1 serrano chili (optional)
- 1 Indian Dal blend *or 1 tbsp Madras curry powder
- ½ tsp salt
- 2 tbsp tomato paste
- 1 can coconut milk, light or full fat
- 4 oz fresh spinach, washed
- heat the oil in a skillet, add the onions and sauté gently for 2 minutes
- stir in the garlic and sauté for a further minute
- transfer to the slow cooker
- add the chicken, chili, Indian Dal blend, salt, tomato paste and coconut milk
- stir, cover and cook on LOW for 6-8 hours or HIGH 3-4 hours
- remove the lid after cooking and stir in the spinach until wilted
- heat the oil on the sauté function medium and add the onions and sauté gently for 2 minutes
- stir in the garlic and sauté for a further minute
- add the garlic, chicken, chili, Indian Dal blend, salt, tomato paste & coconut milk
- secure the Instant Pot lid and pressure valve to Sealing
- press the Manual button and adjust the cook time to 12 minutes
- turn the dial to Venting and use Quick Pressure Release
- serve with sautéed garlic, cauliflower rice and quick pickled red onions
