If you want to eat healthy with minimum effort, cooking your food in a slow cooker is the way to go.
You just pop in all ingredients, get busy doing other stuff for a few hours and tadaa...dinner is ready. They're awesome.
This is one of my favorite slow cooker dishes (that also can be made on the stove on low heat, although cooking time may vary).
It's good over rice, with potatoes or just plain out of a bowl.
Macros (1/2 of total):
Protein: 47 g
Fat: 45 g
Carbohydrates: 30 g
Energy: 777 kcal
300 ml – 10 fl oz Coconut Milk
1 Garlic, clove
1 tbspn Ginger,powder
1 tbspn Curry,powder
2 tspn Salt
450 g – 1 lbs Chicken Legs
2 medium Onions (300 g – 10.5 oz)
2 medium Bell Peppers (250 g – 8.8 oz)
1 tbspn Tomato Paste (optional)
Cut the onions and bell peppers in medium pieces.
Combine the coconut milk, tomato paste, garlic, ginger, curry powder, salt, bell peppers, onions and chicken in your slow cooker or in a large pot.
Mix everything well to make sure you’re chicken is covered in ‘sauce’.
Cook on low for 4-6 hours (mine cooked for 5). Add extra water if needed.
Serve directly. Or let it completely cool and place it in the fridge or freezer for later use.