Enjoy the complex flavors of Indian chicken curry, but without the carbs. In fact, my husband particularly loved this curry because of its savory, not sweet, taste. For the spice blend, you can get cheffy and grind your own as described below for a more aromatic taste or simply use pre-blended curry powder.
Chicken thighs cooked in a slow cooker develop into wonderfully moist, tender meat. The unsweetened coconut cream used in this recipe, in place of coconut milk, gives it a richer taste. Use up the remainder of the can by dolloping over berries or you can lick it straight from a spoon it’s so good!
Serve the curry over sautéed cauliflower rice or a bed of sautéed greens.
Curry Spice Blend:
1/2 teaspoon whole coriander seeds
1/4 teaspoon black peppercorns
1/2-inch piece cinnamon stick
1/2 teaspoon ground cumin
Chicken and Sauce:
4 bone-in, skin-on chicken thighs, trimmed
1/2 teaspoon salt
1 teaspoon neutral high heat oil, like avocado oil or canola oil
1 cup very thinly sliced onion
3/4 cup canned heavy coconut cream, unsweetened
3/4 cup chicken brother (divided into 1/2 cup and 1/4 cup)
1/2 cup crushed canned tomatoes
1-inch chunch ginger, peeled
2 cloves garlic, lightly smashed with side of knife and peeled
Heat a large heavy sauté pan or skillet on medium-low heat.
Add the coriander, peppercorns, and cinnamon stick. Toast until aromatic, about 3-5 minutes, stirring occasionally.
Pour into a mortar and pestle, spice grinder, or coffee grinder, allowing it to cool.
Reduce the heat to low and add the turmeric and cumin to the pan. Stir until aromatic, about 30 seconds.
Grind the whole spices until broken into tiny pieces. Stir in the ground spices.
To make the Chicken and Sauce:
Wipe the spice residue out of the pan.
Heat pan on medium-high heat.
Pat the chicken dry and sprinkle with salt on both sides.
Add the oil to the pan. When the oil is shimmering, add the chicken skin-side down. Tilt the pan to evenly distribute the oil under the chicken.
Cook undisturbed until the skin is browned and crispy, about 13 minutes, reducing the heat to medium as needed.
Meanwhile, place the onions, coconut cream, 1/2 cup broth, tomatoes, ginger, and garlic to the slow cooker.
When the chicken is browned on one side, transfer to the slow cooker, skin side up.
Drain the fat from the pan into a can or glass jar, discarding after it has cooled.
Put the pan on low heat and add 1/4 cup broth, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the contents to the slow cooker.
Sprinkle with the curry spice. Cover and cook on low for 4 hours. Drizzle in apple cider vinegar. Serve the chicken with the sauce.
Michelle Dudash is a registered dietitian nutritionist, Cordon Bleu-certified chef, and author of Clean Eating for Busy Families, revised & expanded. Subscribe to her monthly clean eating newsletter with free recipes and healthy eating tips atmichelledudash.com