I came up with this recipe while I was just beginning my elimination diet. There are a lot of other vegetables that you could add to this recipe as tolerated (potato, bell pepper, tomato, onion, corn, cauliflower, peas, etc.) Keep in mind that this recipe is very delicious, but its presentation is very simple for everyday dinners (not necessarily for guests.)
If you have never tried garam masala, you should definitely try this recipe! Garam masala is a blend of spices including cinnamon, black pepper, cumin, cardamom, etc.) It’s also great on baked apples or carrots.
2 pounds skinless chicken breasts
5 large carrots, sliced as desired
8 oz unsweetened coconut milk
1 tbs. onion flakes
1 tsp. garlic powder
1 teaspoon salt
1 tbs. curry powder
1 tbs. garam masala
2 tbs. water
1 1/2 tbs cornstarch or substitute equal parts rice flour (if corn intolerant)
Cooked brown rice
Brown chicken first for best flavor. Place chicken in slow cooker. Add remaining ingredients except cornstarch and water and stir. Cook for 4 to 6 hours, adding more coconut milk if needed. If the sauce needs thickening a few minutes before it is done, combine cornstarch and water together in a bowl until dissolved and add to slow cooker.
Serve over brown rice.
**Always keep in mind that chickens are likely to be fed soy, and there is conflicting research on whether the actual meat contains soy because of the feed.