Simple Chicken Curry- a Lean and Green Recipe for the Slow Cooker
I love the warm, rich, robust flavors of Indian food, although I am not a fan of really “hot & spicy” styles. This light, brothy chicken curry recipe is a delightful feast for the senses that has amazing flavor, but really no “heat” thanks to the Spices of India seasoning.
Full of chicken and vegetables, this lean and green recipe will surprise you. Not spicy, just mild and tasty and makes great leftovers for lunch the next day. You can serve over cauliflower rice as well (be sure to count!)
1.25 lbs. boneless, skinless chicken thighs OR 1.5 lbs. boneless, skinless chicken breasts
1 C red bell pepper, seeded & chopped into 1″ chunks*
2 C diced tomatoes (fresh or canned)
- 1 tsp salt (optional)
- 1/2 C water
2 C fresh cauliflower, cut into 1″ florets (NOT smaller- will overcook)
- fresh cilantro for garnish if desired.
Place chicken in a single layer in the bottom of the slow cooker. (Instant Pot option for cooking below in notes)
In a small bowl, combine pepper, tomatoes, spices, salt and water. Pour over chicken.
Place cauliflower florets on top of the chicken.
Cover and cook on low heat for 6-8 hours, until chicken is fork tender.
Ladle into 4 bowls and garnish with cilantro if desired.
Recipe Notes & Optavia Counts
* You may omit vegetables if you like (as seen in the photo) or substitute with different vegetables if you prefer. Do stick to the guidelines, however, if you are on Optavia Lean and Green Recipes or Optavia 5&1 Recipes.
Serving Size is 1/4 of this recipe
1 - Lean
3 - Green
1 - Condiments
INSTA POT VERSION
Place all the ingredients in the slow cooker, stir to combine and cook on high for 5 minutes using quick release when done. One note, however, leave the cauliflower in VERY large pieces (2" chunks) or it will overcook and become mushy.
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