I adapted this recipe from www.graciouspantry.com, but I deleted the dried fruit and added vegetables. This doesn’t make a very spicy curry but it is tasty. If you would like your curry spicier, then you need to add more peppers.
Enjoy this over rice or just on its own. Enjoy!
Clean Chicken Curry
3 large chicken breasts
2 medium russet potatoes, scrubbed and cut to a medium dice (peel if you must but it’s better if you keep the peel on the potatoes)
2 carrots, scrubbed and cut to a medium dice
1 shallot, diced
12 cloves garlic, roughly chopped
1/2 tsp dried ginger
2 tsp curry
1 tsp cumin
1/4 tsp ground cloves
2 cups homemade chicken stock
2 TBSP whole wheat pastry flour
1 TBSP apple cider vinegar
1 lemon, zested and juiced
1. Whisk flour into chicken stock until well blended. Add spices, vinegar and lemon zest and juice to stock.
2. Place potatoes, carrots, chicken, shallot and garlic (in that order) in slow cooker. Pour sauce over top and move meat and vegetables around to let the sauce get to the bottom (it will be hard to stir).
3. Cook on low for 8 to 10 hours. Serve with brown rice.