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Not sure what to call this so I'll call it shredded chicken curry.
I take between 6 and 10 lbs of chicken and throw it in a crock pot with onions, garlic, srirachi chili sauce, and red wine vinegar and cook it on low for 7 to 8 hours. When it is done I shred the chicken and throw it in tupperware in 3lb portions (1 days worth for me). I use it for a lot more than just this recipe.
SAUCE:
Ingredients:
2 large yellow onions
sambal oelek
peanut or coconut oil
~6 cloves garlic
3 Cups Coconut Milk
Curry Powder
Directions:
Chop the onions. Smash and chop garlic. Throw onions, garlic, sambal (I use 1-2 tablespoons) in a blender and blend until it is a paste. You may need to add a little oil (peanut or coconut) to keep the blender moving. Once you have a paste throw it in a pan on medium - medium high heat and brown it. It will get very aromatic and change colors. It generally turns green for me but sometimes it turns orangish yellow. Once the sauce has thickened up and changed color, add the coconut milk and curry powder to it. I use about a tablespoon of curry powder. I don't actually measure it, I just kind of wing it. Mix it all up real well and add the shredded chicken (this is enough for 3lbs of chicken). Let the entire thing reduce for a while so it thickens up. Serve over brown rice.
MACROS (these are an estimate and do not include the oil or chicken)
CALS 570
FAT 36
CARB 64
PRO 4
I take between 6 and 10 lbs of chicken and throw it in a crock pot with onions, garlic, srirachi chili sauce, and red wine vinegar and cook it on low for 7 to 8 hours. When it is done I shred the chicken and throw it in tupperware in 3lb portions (1 days worth for me). I use it for a lot more than just this recipe.
SAUCE:
Ingredients:
2 large yellow onions
sambal oelek
peanut or coconut oil
~6 cloves garlic
3 Cups Coconut Milk
Curry Powder
Directions:
Chop the onions. Smash and chop garlic. Throw onions, garlic, sambal (I use 1-2 tablespoons) in a blender and blend until it is a paste. You may need to add a little oil (peanut or coconut) to keep the blender moving. Once you have a paste throw it in a pan on medium - medium high heat and brown it. It will get very aromatic and change colors. It generally turns green for me but sometimes it turns orangish yellow. Once the sauce has thickened up and changed color, add the coconut milk and curry powder to it. I use about a tablespoon of curry powder. I don't actually measure it, I just kind of wing it. Mix it all up real well and add the shredded chicken (this is enough for 3lbs of chicken). Let the entire thing reduce for a while so it thickens up. Serve over brown rice.
MACROS (these are an estimate and do not include the oil or chicken)
CALS 570
FAT 36
CARB 64
PRO 4
