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Slow Cooker Panang Curry with Chicken and Cauliflower Rice

Nutrition:

Servings: 4
Calories: 330

Total Fat: 6.3 g

Saturated Fat: 2.2 g

Trans Fat: 0.0 g

Polyunsaturated Fat: 1.0 g

Monounsaturated Fat: 1.5 g

Cholesterol: 73 mg

Sodium: 419 mg

Total Carbohydrate: 39 g

Dietary Fiber: 10 g

Sugars: 17 g

Protein: 32 g


Ingredients:​​


Cauliflower "Rice"

  • Cooking spray

  • 1 head cauliflower

  • 1/4 tsp. salt

  • 1/4 tsp. black pepper

  • 1/4 cup chopped, fresh parsley

  • OR

  • 2 tsp. dried parsley
     

Optional

  • torn fresh basil, sliced jalapeno, lime wedges


Panang Chicken Curry

  • 2 Tbsp. no-calorie sweetener, granulated, 3 packets

  • 2 tsp. curry powder

  • 1 tsp. cumin

  • 1 tsp. coriander

  • 1-3 tsp. crushed red pepper flakes (based on desired spiciness)

  • 1 medium white or yellow onion, diced

  • 3 clove garlic (minced)

  • 1 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)

  • 1 medium sweet potato (peeled, cut into 1-inch cubes) OR 1 1/2 cups butternut squash (peeled, cut into 1-inch cubes)

  • 1 1/2 cups broccoli florets

  • 14.5 oz. canned, diced, no-salt-added tomatoes (undrained)

  • 6 oz. canned, no-salt-added tomato paste

  • 1 cup water

  • 3/4 cup canned, unsweetened, light coconut milk

  • 1/4 cup fresh basil leaves (thinly sliced) OR 1 Tbsp. dried basil

Directions:

Cauliflower "Rice"

  1. Cut the cauliflower in to florets. In batches, add cauliflower to food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse.

  2. Coat large skillet with cooking spray and add cauliflower, salt and pepper. Sautee over medium heat for 5 minutes until cauliflower is tender, stirring occasionally.

  3. Top with chopped parsley.


Panang Chicken Curry

  1. In small bowl, combine no-calorie sweetener, curry powder, cumin, coriander and red pepper flakes. Stir gently and set aside.

  2. Add to slow cooker: onion, garlic, chicken, sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk.

  3. Sprinkle spice mixture and basil over the mixture in the slow cooker.

  4. Cover and cook on low heat for 8 hours or high heat for 4 hours. Gently mix and serve over Cauliflower Rice.

  5. Top with torn fresh basil leaves, sliced jalapeno or lime wedges, if desire


Original Recipe: American Heart Association