Food & Mood is about whole foods, minimally processed ingredients, heavy on the nutrient-rich vegetables, and good portions of all the macro-nutrients your body needs.
I love this recipe because it covers all of those bases, plus, it is simple.
If you choose to make a curry sauce from scratch, then great, I know I plan to experiment with some tomato and coconut based sauces of my own in the future and I will share any extraordinary results. Today I am featuring a recipe that uses a product I found at the grocery store, Maya Kaimal Madras Curry Indian Simmer Sauce. This product has quality ingredients, including turmeric, spice, black pepper, coriander, coconut milk. I love this sauce in particular, but the company has others you might want to try.
The recipe itself is so easy. Just take one large chicken breast, one half onion cut in large chunks, a jar of this sauce, and a half jar of water and fill the crockpot with these ingredients and simmer on low for the better part of the day.
I was planning on 6 hours on low, but I found with my crockpot, the chicken was falling apart and cooked all the way through in 5 hours, results may differ. Towards the end of the cooking add one to two chopped tomatoes.
Enjoy over quinoa, chopped kale, and with a tablespoon of toasted cashews on top.
Eat this dish slowly and savor it! Delicious.
Makes 2-3 servings