A quick (in terms of prep time) sort of chicken curry (all ingredients are “-ish”–I didn’t measure precisely):
- 5 lbs boneless skinless chicken breast.
- 2 cups chicken broth
- 1/2 cup apple cider vinegar
- 2 tbs xantham gum
- 2-3 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp red curry powder
- 1 Tbsp turmeric
- 1-2 tsp ground coriander
- salt to taste
Toss all the ingredients in a slow cooker. Oh, you can cut the chicken into pieces if you want but it’s not necessary. It will fall into shreds at the end anyway. Cook on low for about eight hours. Stir.
Serve over whatever “base” you wish. I use riced cauliflower. Top with the garnish of your choice.
Tasty. It’s a very mild curry as it stands. One can add more spices if one wants more “heat”. I probably would in the future but that’s for my taste.
Since the local Kroger sells chicken breasts in packs of about that size at a ridiculously low price it’s cheap too.