Basil Coconut Chicken Curry
2 organic, skinless chicken breasts
1 can organic full fat coconut milk
1 tbsp dried (or fresh) basil leaves
1 tsp salt
1 bag of pre-riced cauliflower rice, 1 cup quinoa or 1 cup brown rice*optional
¾ tsp pepper
1 tbsp curry powder
½ tsp chili powder
½ large red onion, chopped
4 cloves garlic, minced
1 jalapeños, seeded and finely chopped
1 tsp fresh ginger, grated or minced
1/3 cup fresh cilantro, chopped
In the crock pot combine coconut milk, salt, pepper, curry, chili powder and stir to combine.
Add red onion, garlic and jalapeños.
Add in chicken and make sure it is coated with the sauce (it wont seem like much sauce but it will end up ok!)
Cook on high for 4-5 hours or low for 6-8 hours.
Cook cauliflower rice in microwave or stove top according to directions. If cooking quinoa or rice, allow yourself an additional 15+ minutes to cook off.
In the pot, use two forks and shred the chicken apart.
Add in the fresh ginger and stir.
Serve over grain of choice with cilantro on top!