I've tried a variety of curry flavors for crockpot chicken, but never a yellow one before. J's favorite thai dish is yellow curry, though, so I figured I should try it at home! It turned out great, and as a healthier alternative to rice, I served it over a bed of massaged kale, chopped bell pepper, and sautéed onion. The result was a light and refreshing dinner – ideal for summer but not bad for a chilly fall day either : ) Enjoy!
2 boneless, skinless chicken breasts (local, organic if you can)
1 13-ounce jar of yellow curry
1/2 bunch of leafy green kale
1/2 bell pepper
1/2 yellow onion
1. Pour just enough curry in the pot to cover the bottom surface, place chicken breasts on top, and then cover with the remaining curry. Cook on low for about six hours, or until the chicken shreds apart easily with two forks.
2. Chop onion and bell pepper into small pieces and sauté onion over medium heat.
3. Chop or rip kale into bite-sized pieces and massage for 2–3 minutes with a couple teaspoons of olive oil.
4. Top kale with onions, bell pepper, and chicken (curry juices included). Sprinkle with pepper, serve, and enjoy! For a heartier alternative, serve over a bed of rice or quinoa.