Pulled Chicken Curry
The ultimate no fuss midweek meal prepared overnight in the slow-cooker!
On a good week I aim to do most of my meal prep on a Sunday. I’ve got my little routine of visiting the farmers markets, buying all the ingredients and then spending a few hours cooking and prepping my meals for the week ahead.
But some week’s this little routine doesn’t go to plan, and that’s when I need quick recipes that I can make with the least amount of fuss possible!
It’s weeks like this that my slow-cooker gets a BIG workout! Using a slow-cooker allows me to cook my meals throughout the day either while I am at work or working from home, or better still overnight so when I wake up it’s a simple case of assembling things into containers. Slow-cooking is also a really affordable way of cooking as you can use cheaper cuts of meats like cheek, shank and chuck as the slow-cooking method breaks down tough muscle fibres and allows the meat to melt in your mouth.
This recipe is a cheat’s version of pulled chicken curry as I’m skipping making the curry paste from scratch and using a store bought one. My biggest tip if you’re going to do this is READ the label carefully. Go through the ingredients list and if you can’t recognise or pronounce an ingredient find a different brand. Also look for one without any added sugar!
This recipe makes up to 5 servings and is perfect re-heated for busy midweek lunches or after work dinners. Enjoy!
what you’ll need
2 organic chicken breasts
1 can organic chopped tomatoes
1/2 cup red curry paste (make sure you read the label and buy one without added sugar where possible)
1 can coconut cream
1 cup roughly chopped vegetables (I like to use zucchini, carrot, sweet potato and pumpkin)
To serve cooked quinoa, brown rice or zoodles
WHAT YOU’LL NEED to do
Line the base of the slow-cooker with the roughly chopped vegetables.
In a small bowl, combine the curry paste and coconut cream stirring until combined. Place the chicken breasts on top of the vegetables and cover with the coconut cream mixture and tinned tomatoes. Place the slow-cooker on low for up to 9 hours.
When you’re ready to serve, remove the chicken breasts from the slow-cooker and on a chopping board use two forks to shred the chicken until the entire breasts are finely shredded. Place the shredded chicken back into the slow-cooker and stir through the sauce and cooked vegetables.
Serve on a bed of cooked quinoa, brown rice or zucchini noodles. This recipe stores well in the fridge for up to a week.