Crockpot Brazilian Chicken Curry Paleo Recipes

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BRAZILIAN CHICKEN CURRY



Brazilian Chicken Curry image

I tried a sample of this at my local grocery store but I truly doubt its authentic...it just tastes good!!! Try it:)

Provided by Ang11002

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
1 1/2 cups yellow onions, chopped
1 1/2 cups red bell peppers, chopped
1 cup baking potato, chopped
2 teaspoons grated fresh ginger
3 tablespoons fresh cilantro, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons curry powder
1/2 cup coconut milk
1 tablespoon tomato paste
2 teaspoons minced garlic

Steps:

  • Preheat large nonstick skillet on medium high for 2-3 minute Coarsely chop & coat veggies with cooking spray then place peppers, onions & potatoes in pan, cook 3-4 min until brown.
  • Coat cut up chicken w/ cooking spray, then season with salt, pepper & curry powder. Add chicken to vegetables; cook and stir another 3-4 min or until chicken has browned on all sides.
  • Whisk coconut milk, tomato paste, ginger and garlic until smooth. Reduce heat to low and add sauce to chicken. Cover, simmer and stir 3-4 min or until potatoes are tender and chicken is done. Stir in cilantro. Serve over brown rice or white or anything you'd like!

Nutrition Facts : Calories 279.5, Fat 8.4, SaturatedFat 6.3, Cholesterol 65.8, Sodium 347.8, Carbohydrate 22.5, Fiber 4.1, Sugar 8.1, Protein 29.5

BRAZILIAN CHICKEN CURRY



Brazilian Chicken Curry image

Picked up this recipe from WomansDay. The perfect mix of curry chicken and fresh vegetables made easy in your sow cooker. We made this and it tasted great the day we made it and absolutely amazing the next day!!! We used 12-16 Drummettes instead of drumsticks.

Provided by DossIBS

Categories     Curries

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup coconut milk
2 tablespoons tomato paste
1 garlic clove, finely chopped
1 tablespoon ginger, grated
salt and pepper, to taste
2 bell peppers, sliced crosswise 1 in. thick
1 medium sweet onion, thinly sliced
3/4 lb yukon gold potato, cut into 1-in . pieces
4 teaspoons curry powder
8 chicken drumsticks, skin removed (about 21Ã 4 lb total)
1/4 cup fresh basil, chopped

Steps:

  • In a 5- to 6-qt slow cooker, whisk together the coconut milk, tomato paste, garlic, ginger, 1⁄2 tsp salt and 1⁄4 tsp pepper. Add the bell peppers, onion and potatoes and mix to combine.
  • Rub the curry powder all over the chicken legs; nestle them among the vegetables.
  • Cook, covered, until the chicken is cooked through, on low for 6 to 8 hours or on high for 4 to 5 hours. Sprinkle with the cilantro before serving.

Nutrition Facts : Calories 549.3, Fat 22.3, SaturatedFat 12.2, Cholesterol 118.3, Sodium 212.5, Carbohydrate 55.9, Fiber 4.4, Sugar 33, Protein 32

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