Saturday, March 3, 2012

Murray's Curry (GAPS, Primal, gluten Free, grain free)

By Kristen

Who is Murray? I have no idea, but I had the inexplicable urge to rhyme with curry. As you know rhyming curry with hurry has been overused.

This delish dish is made in a slow cooker and has a unique flavor which can be attributed the the integration of Indian curry spices and coconut milk.

  • 4 cloves garlic, peeled
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground tumeric
  • 1 teaspoon Celtic salt
  • 2 inch cube of ginger, chopped
  • 1 small sweet onion, chopped
  • 3 Tablespoons butter
  • 2 1/2 lbs boneless, skinless chicken thighs,or whatever cuts you prefer
  • 2 cans coconut milk, Aroy-D is GAPs legal & found in Asian grocers
  • 1 cup frozen peas
  • chopped green onions for garnish
  • 1 quart chicken bone broth
  • Optional: 4 Thai peppers, chopped
  • Optional: 1 small head cauliflower "rice" (shredded in the food processor)
How To:

Put all ingredients except the cauliflower in your slow cooker. Cook on low for 8-10 hours. Stir once or twice if you are around, otherwise forget about it. If you are adding cauliflower rice put it in for the last hour of cooking.

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