Phase 1 friendly Curried Chicken with Garlic Broccoli and Cole Slaw

So as promised, here is my Sunday dinner this week.  I love Curried Chicken.  I love my curried chicken with potatoes and served on rice.  Not allowed in Dr. Poon's diet.  So I had to make a version that I could eat.  Here once again in vivid detail, is my VERY low carb, VERY low fat version of Curried Chicken.

The best way to make Curried Chicken, is to start it the day before.  I thawed 2 packages of chicken thighs, took off all skin and cut off all fat but left the bones intact (that's where all the flavour is). Mixed up the marinade and chicken and left it over night in my fridge.  I used my slow cooker again, but you could use a dutch oven and cook this on your stove top just as easily.

It's hard for me to give measurements for the ingredients because I have always eyeballed everything.

All mixed up and ready to go in the fridge overnight.

For the marinade you will need:

• Canola oil (3 tbsp)
• minced garlic (1 heaping tbsp)
• onion salt (1 tbsp)
• crushed chilies (approx. 1 - 2 tbsp, depending on preference)
• Curry seasoning (about 3 tbsp)
• half salt

Again, these are just guesses on my part, you may have to tweak to meet your needs.

The next day, you will take the curried chicken from the fridge and in my case, I placed it in my slow cooker.  I added low sodium chicken stock to it (to almost cover the chicken) then set it on the 6 hour setting.  You can also bring it to boiling on your stove, then turn it right down to simmer for several hours.

Just to show you how much chicken stock I added.

After the chicken has cooked for several hours, you can add green onion and cauliflower to it.  I added these about 1/2 an hour before it was ready.  The onion was because I love onions period. And the cauliflower was to mimic the potatoes that I would normally love in Curried Chicken.

During the last half hour of cooking, I made a couple of sides to go with it.  For the coleslaw, I used the store packaged kind (you find it with the bagged lettuce).  There are carrots in it, but relax Phase 1 Pooners, it's not enough to jeopardize you in anyway.

For the coleslaw you will need:

• one 16 oz pkg of cole slaw, or 1/4 head of a large cabbage finely sliced
• 1/4 cup of red wine vinegar
• 2 tsp. of Splenda
• 2 tbsp of canola oil
• 1 tsp of half salt
• pepper to taste

Put the coleslaw in a bowl, mix all ingredients with your hands to incorporate everything really well.  Let sit 20 minutes.

My second side was Garlic Broccoli.  Basically, I just put broccoli, half salt, pepper, minced garlic and crushed chilies into a large skillet with a touch of olive oil and sauteed until al dente.

Broccoli getting ready to be cooked up!

Once the curry was done, I plated everything and we chowed down.  I of course used some Tabasco and I also used a touch of half salt on the chicken.  It was delish and the cauliflower had the same consistency that potatoes would in a curried chicken.  Yum!

This really was quite yummy:)
And I have left overs for lunch tomorrow!