12boneless skinless chicken thighscut into 2-inch cubes*
1largered onionchopped
2clovesgarlicminced
2tablespoonsgrated fresh ginger
3tablespoonscurry powder
2mediumred bell peppersde-seeded, de-ribbed and chopped
2cupscanned unsweetened coconut milk
Sea salt and freshly ground pepperto taste
1/2cupchopped cilantro
1/2cupflaked coconutunsweetened
Instructions
Heat the olive oil in a large skillet over medium heat. Add chicken;
cook for 3 to 4 minutes per side or until golden. Transfer to a large crock cooker. Add remaining ingredients (onion through coconut); stir to blend well.
Cover and cook on LOW for 8 hours or until chicken is cooked through.
Notes
SERVING SUGGESTION: Serve over Cauli-Rice (see Day 2 directions). Add steamed broccoli spears on the side.NUTRITION: 457 Calories; 30g Fat (58.0% calories from fat); 31g Protein; 19g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 Fat.