Slow Cooker Coconut Curry Chicken

This curry smelled so delicious!

In the morning I chopped up everything and then put it all in the crock pot.

Then when my kids came home they sniffed their little noses and said, "Is that curry??" Yay!"

I used chicken drumsticks, so it may not look like curry, as the meat slow cooks it just falls off the bone and shreds so nicely!

The Fish Fam ate most of it, but we had a little bit left over and were going away for the weekend so I passed on all my leftovers to my neighbor. She then wanted this recipe. Here it is Rebecca...

Slow Cooker Coconut Curry Chicken:

Recipe by Kristy

From Sweet Treats & More

Ingredients

• 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped (I used a green pepper)
• 1 (5 oz ) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
• 2 tbsp water
• 1 1/2 tbsp cornstarch

Instructions

• 1
  Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
• 2
  Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
• 3
  Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
• 4
  An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
• 5
  Serve over rice, with Naan, and garnish with cilantro.

Notes

• *if you want you can chop the bell pepper into larger pieces and place in with the chicken and carrots rather than processing into the sauce. This is what I did and we loved the different textures of the carrots, chicken, and pepper in the sauce.
  
  
  Plenty more for leftovers...
  
  
  
  
  
  Enjoy!
  
  

Valentine Sweets & Treats < 3

There was plenty of Valentines baking and treat making over the week!

I'm pretty wiped out from all the Love Day Week events going on with my little ones.

Nonetheless, we made some yummy sweets and treats!

I make two different kinds of sugar cookies with butter or switch it for coconut oil.

The Fish Fam prefers the coconut sugar cookies.

Recipe for Coconut Sugar Cookies here and for the butter sugar cookies this recipe.

I made these heart shaped fruit pizzas for my youngest's Vday Party.

Yummy! Just make your sugar cookie, spread cool whip over the top, and then add your favorite sliced fruits. <3

These were for the older kids school teachers.

I used heart shaped silicone cupcake molders.

Then I put the Vday sprinkles and M&M's at the bottom. Then poured the melted chocolate on top. Which, I had to do some research on it is important to use the right type of chocolate to melt and use. There is a big difference that will give you very different results. Read here!

Homemade Fruit Snacks!

By Wellness Mama

Recipe here.

My kids sure loved these. Once you have all the right ingredients they are easy to make, but let me tell you it does take some practice to get it right. Mine failed the first time because come to find out I used fresh pineapple juice and just like she said it won't thicken. So I made them into popsicles. But, the second time they formed using pineapple juice from a can. Finally, but I still have much room for improvement.

We got some pretty sweet molds at amazon...heart shaped, dinos, and legos.

(I'll make a more detail post about this sometime soon.)

Banana Cream Pie Bars

Since I'm raising Monkey's we always have plenty of bananas to go around!

And WOW, these Paleo Banana Cream Pie Bars were amazing.

Definitely an enjoyable treat for me :)

Taylor Made It Paleo

Banana Cream Pie Bars

Ingredients:

For the Crust:

-1 1/2 cups almond flour

-1/4 cup honey (I used maple syrup)

-2 T nut butter (I used almond)

-1 T maple syrup

-pinch of salt

For the Topping:

-1 can of coconut milk (left in the fridge overnight to let the cream settle at the top and ONLY use the cream on the top and not the liquid underneath.)

-1 ripe banana, mashed (I used to small bananas)

-1 T maple syrup

-1 tsp vanilla (I don't add, don't like the taste)

Directions:

1. Combine all crust ingredients until crust like texture forms.

2. Press dough evenly into the bottom of a pan.

3. Whip together coconut cream, banana, maple syrup, and vanilla until well combined.

4. Spread evenly over the top of the crust.

5. Top with additional banana slices.

6. Place in freezer for 1 hr.

7. Cut into squares and enjoy!

8. Store in fridge. (I've kept mine in the freezer because if you don't eat it all up fast enough it gets too soft and runny.)

And nope, you don't need to bake the crust, I had to double check myself :)

These are really easy to make and very delicious!

Banana Pecan Bread

This is Danielle Walker's Banana Bread (Paleo) from her Against All Grain cookbook.

It is super good! 

You'll have to get the recipe from her book, but I did switch out a few ingredients for my dietary needs...instead of honey I subbed with maple syrup, I didn't add any vanilla extract (I don't like the flavor), instead of AVC I used white vinegar, and instead of canned coconut milk I subbed with Unsweetened Coconut Milk, I also added chopped pecans (Yum!). To get the best results with this bread Danielle highly suggests only using Honeyville Blanched Almond Flour. Using other brands like Bob's Red Mill results in "overly moist products that will sind in the center or have a grainy texture." Which, Paleo breads do come out more moist and soggy, but you definitely want to avoid it being even more so, which from experience she is totally right. I buy this almond flour at Costco for $22, which yes, is very expensive, but it's what I can eat.

After I baked it and let it cool I put it in a ziplock bag and into the fridge.

The next day it always tastes a lot tastier :)

Enjoy!