This recipe mimics my favorite dish at Calafia in Palo Alto, CA.
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Ingredients
- 1 lb chicken breasts or thighs
- 1 sweet potato - peeled and chopped
- 1 cup spinach
- 1 (15 oz) can diced tomatoes
- 3/4 cup light coconut milk
- 1 small onion - diced
- 1/2 tsp ground ginger
- 2 tbsp curry powder
- 1/2 tsp salt
- 1 cup frozen peas
- 1 cup quinoa - uncooked
Ingredients
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Instructions
- Place raw chicken and sweet potato in the slow cooker. In a separate bowl mix together tomatoes, coconut milk, onion, ginger, curry powder and salt. Pour mixture over chicken and potatoes. Cook in slow cooker on low for 6 hours.
- About 30 minutes before serving, remove chicken breasts, shred, and return to slow cooker. Add spinach and peas and cover to resume cooking.
- Meanwhile, cook quinoa on the stove according to package directions. Serve curry mixture over 1/4 cooked quinoa and enjoy!
This was delicious! Will definitely make again.
One of my all time favorites! 🙂
This has become a new favourite.
How could I make this if I don’t have a slow cooker??? Looks delicious and would love to try it!
Hi Sara! Hmmm this is a slow cooker recipe. However, if you google it, there are some charts available for how to cook slow cooker recipes in the oven. However, we haven’t tested it this way so cannot vouch for how it may turn out. If you try it and it works, let us know! 🙂
So so good, and easy! A new favorite in our house 🙂
I’m glad you and your household are enjoying this recipe, Elizabeth! ❤️
Love this one!
?❤️
So good and really easy.
Such a great recipe!!! Thank you!
How long do I continue to cook after adding spinach and peas ?
Hi Kristy! For about thirty minutes. (The recipe says to put these in within thirty minutes of serving!) 🙂