Slow Cooker Chicken Curry

Slow Cooker Chicken Curry
This chicken curry was so healing. It was raining and cold outside when I was eating this and I seriously couldn’t have asked for something more nourishing. The healthy fats from the coconut milk combined with the buttery chicken skin seriously make for an orgasmic mouthful. The trick in this recipe is to have the skin facing up and to not cover the skin with the broth. Having the skin just out of the broth allows it to firm up a bit, whilst still being super buttery and delicious. Cooking with the additional parts of the chicken (ligaments, bone, skin, cartilage) creates more nutrition. Water molecules tug apart the connective tissue in the skin, ligaments, cartilage and even bone, releasing a special family of molecules called glycosaminoglycans. The three most famous members of this family – glucosamine, chondroitin, sulfate and hyaluronic acid in nutritional supplements for joints. Also, cartilage, skin etc are nearly flavourless before slow-cooking before (just as with muscle) the huge glycosaminoglycan molecules are too big to fit into our taste bud receptors. After slow cooker, many amino acids and sugars are cleaved away fro the parent molecule. Once they are released, we can taste them! Mineral salts are also released from the bone and cartilage as well as the meat itself. These tissues are mineral warehouses that are rich in calcium, potassium, iron, sulfate, phosphate and sodium and chloride.
  • 2 Marylands skin on
  • 1 brown onion, roughly chopped
  • 4 cloves of garlic, crushed
  • 2 tbsp curry powder
  • 1/2 cup – 1 cup of bone broth depending on the size of your slow cooker
  • 2 zucchinis, cut into 1cm rounds
  • 1 carrot cut into thin slices
  • 6-8 yellow squash, cut in slices
  • 300g mushrooms, roughly chopped
  • Steamed green beans to serve
  • Cauliflower rice to serve
  1. Place the brown onion, garlic, chicken (skin up) and curry powder in a slow cooker and roll the chicken around so that the curry powder is on the chicken. Leave the chicken with the skin facing up
  2. Pour in the bone broth until nearly covering the skin. (DO NOT COVER THE CHICKEN SKIN – unless you like super soggy skin)
  3. Put the slow cooker on for 4 hours on high or 8 hours on low
  4. Prepare the veggies and set aside next to the slow cooker ready for action
  5. When there are 1-2 hours to go, place the veggies and coconut milk into the slow cooker and continue to let it cook. (Alternatively, you can place them in at the begging, they will just be quite soft when you go to eat them but hey if that means that dinner is cooking while you’re at work then who cares!! – or you can steam them on the side) 
  6. Once the slow cooker is finished, steam the greens and saute the cauliflower rice in some ghee or coconut oil.
  7. Serve and devour!