Curry Chicken

Ingredients:⠀

5 boneless skinless chicken breasts ⠀

1 small purple onion ⠀

1 jalapeño ⠀

2 13.5oz cans of full fat coconut milk⠀

2 Tbs of dried basil ⠀

2 tsp sea salt ⠀

3/4 tsp pepper⠀

2 Tbs curry ⠀

1/2 tsp chili powder ⠀

4-6 cloves of fresh garlic minced ⠀

1 Tbs fresh ginger ⠀

1 Tbs tapioca flour ⠀

Directions:⠀

Take chicken and season with salt and pepper. Brown each side of chicken in a skillet. Don’t fully cook just brown the outside. Add coconut milk, basil, salt, pepper, curry, and chili powder to the crock pot and stir to combine. Add onion, jalapeño, and garlic. Stir to combine. Add chicken and cook on low for 5-6 hours or high for 3-4 hours. Once cooked remove chicken from crockpot and shred. Add chicken back into the crockpot. Add fresh ginger. In a small bowl combine 1 Tbs of tapioca flour and 1 Tbs of water. Stir in tapioca flour and water mixture into the crockpot to thicken. Allow to cool 10 more minutes. Serve over stir fried veggies or whole grain brown rice.