A recipe from recipe book Mila’s Meals – The Beginning & the Basics (Free from Gluten, Sugar & Dairy) by Catherine Barnhoorn
Recipe is egg-free; gluten-free; dairy free – for adults too. Makes 4 adult portions
“I really did not think an 11-month old would enjoy a curry, but I was pleasantly surprised! I think the sweetness of the dried fruit helped a lot. This casserole is delicious served over spiralised veggie noodles, rice or cauliflower rice”.
2 T. coconut oil 1 kg (2 lb)
organic or free-range chicken thighs
2 t. Himalayan or sea salt
1 onion, finely chopped
2 cloves garlic, minced and left to stand for 10 minutes
2 T. arrowroot powder
3 T. mild curry powder
1½ cups sweet potato,
peeled and chopped 1 cups carrots, peeled and chopped
¾ cup mango (fresh or dried), dried apricots or apple, chopped
1 zucchini, chopped
Turn your slow cooker on to low.
- Melt 1 T. coconut oil in a frying pan over high heat. Add the chicken and brown on both sides. Season with salt on the cooked side.
- Transfer the chicken pieces to the slow cooker.
- Add the remaining 1 T. coconut oil to the frying pan with the onion and garlic and sauté over medium heat until the onion is translucent.
- Add the arrowroot and curry powder and stir to combine. Sauté for another minute.
- Add the sweet potatoes, carrots, fruit and zucchini and stir fry for 5 minutes or until the vegetables begin to soften. Add the chicken broth and bring to the boil.
- Transfer to the slow cooker ensuring that all the chicken is covered with liquid – adding more boiling water if necessary.
- Cook on low for 5½ hours or on high for 2½ hours.
- Add the coconut milk and stir to combine. Cook for another 20 minutes.
- Remove a piece of chicken, cut the meat from the bone, add some of the sauce and vegetables and serve.
The remaining curry can be frozen in individual portions or served to the rest of the family.
The curry will keep in the fridge for a couple of days or in the freezer for 3 months.