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Mild yellow chicken curry

This week’s experiment in the kitchen comes to you courtesy of Paleo Slow Cooking by Chrissy Gower. Basically you throw a whole bunch of chopped carrots, celery and onions into a slow cooker, top that layer with a chopped sweet potato, and then throw in some chicken thighs (I substituted four chicken breasts). Add a can of coconut milk, one-half cup of chicken broth and 3 tablespoons of curry powder before setting the cooker to high for four hours.

Next time I make this I’ll probably add another can of coconut milk to thicken it up a bit. I also needed to use a bit of salt and pepper to strengthen the taste when it was done, but overall this is a good base for a chicken curry meal. I can’t wait to experiment with it more. In case you want to follow along, here are my other successes so far:

Curried cream of broccoli soup
Paleo carrot soup

I realize I’m only three meals into this adventure, but that’s three whole meals I have cooked without burning or cutting off a finger. I haven’t even set off the smoke alarm. I am proud of myself. You better believe I just pointed to my left bicep as if to say LOOK AT THESE GUNS.

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Heather B. Armstrong

Hi. I’m Heather B. Armstrong, and this used to be called mommy blogging. But then they started calling it Influencer Marketing: hashtag ad, hashtag sponsored, hashtag you know you want me to slap your product on my kid and exploit her for millions and millions of dollars. That’s how this shit works. Now? Well… sit back, buckle up, and enjoy the ride.

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