A light and healthy curry-influenced dish from Savannah, Georgia, made easy as can be in the slow cooker.
I love the variety and vivaciousness of so much Southern food. I think it sometimes gets unfairly stereotyped as being all about biscuits and butter and deep fried everything (not that there’s anything wrong with that if it’s you bag), but there are so many other varieties of flavorful Southern dishes from all different regions, with influences that reach all over the globe.
This particular recipe is reputed to have originated in Savannah, which in colonial times was a major port, by way of Mumbai. You can really taste that influence here, with the curry and the currants, and yet it’s a fabulously simple form in this rendition. It happens to be paleo all on its own or with cauliflower rice, and is gluten and dairy free – not that you’d even notice.
Serve with rice or cauliflower rice, or all on its own as you prefer!
- 2 tablespoons coconut oil
- 1 large onion, diced
- 1 red or orange bell pepper, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 14 ounce can diced tomatoes
- 1 pound boneless, skinless chicken thighs, cubed
- 1 inch knob of fresh ginger, grated
- 1 tablespoon curry powder
- ½ teaspoon thyme
- ¼ teaspoon nutmeg
- ½ cup dried currants
- ½ teaspoon salt
- fresh black pepper to taste
- chopped fresh parsley for garnish (optional)
- Heat coconut in skillet over medium high. Add onion and saute for several minutes, until softening. Add bell peppers and cook a few minutes more, then the garlic and stir in just a few minutes more.
- Transfer to slow cooker, add all remaining ingredients
- Cook on high for 4 hours, or low for 6-8.
- Serve with fresh parsley on top of each bowl.
— posted by Anne