This isn’t a new recipe by any stretch of the imagination, but it is the most popular one on Cabbage Nets.
So here are some additional things and modifications to the original Wicked Chicken recipe. It’s good, and has more veggies in it for more nutritional value. Play around with other veggies you may have around, they all work. Your mileage may vary:
Note: Original recipe (ADDED STUFF FOR VARIATION)
Curry Chicken and potatoes
- 1 package of boneless chicken thighs
- 1 can of coconut milk (not the “lite” version)
- 3 red potatoes ( TWO RUSSET POTATOES – CUBED)
- 2 T unsweetened coconut flakes (DELETED)
- 1 onion
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 1/2 tsp curry powder
- 1 C organic vegetable stock
- 1 tsp of some sort of Korean hot sauce I had in my fridge. (DELETED)
- ADDITIONS: (1 CAN OF BUTTERNUT SQUASH PUREE)
- (1 TSP RED CURRY PASTE)
- (1 TSP POULTRY SEASONING)
- (1 CAN CUT GREEN BEANS)
- (1 C CUT SPINACH, FROZEN)
- (3 C CHOPPED BOK CHOY LEAVES)
- Cut chicken into large chunks, bigger than bitty and smaller than big. You know – chunks.
- Brown the said chunk sized chicken pieces in 1 Tablespoon of safflower oil in a fry pan on the stove top. (this is the only “work” to this recipe… I promise)
- Slice and cut up the onion. I used 2 smaller sized ones- we like onion.
- Peel and cube the red potatoes
- PLUG IN the crockpot (this is sort of important-don’t ask me how I know this)
- Layer the red potatoes and onion into the crockpot
- Add the cooked and browned chicken on top of that.
- Mix the curry powder, salt, pepper, into the coconut milk and pour over the potato/onion/chicken bits.
- Set the crockpot on LOW and walk away for 6-8 hours. ( OR HIGH, for 4 hours)
- Serve on noodles. (Gluten-free spaghetti noodles, even better)….. or rice, that’s good too.