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Slow Cooker Panang Curry with Chicken and Cauliflower "Rice" Recipe

Serves: 
4
0 minutes
Calories per serving: 330

Recipe Ingredients

Panang Chicken Curry
2 tablespoons (or 3 packets) SPLENDA® No Calorie Sweetener
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon coriander
1-3 teaspoons crushed red pepper flakes (based on desired spiciness)
1 medium white or yellow onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts, visible fat removed, cut in to 1 inch cubes
1 medium sweet potato, OR 1 1/2 cups butternut squash, peeled and diced in to 1 inch cubes
1 1/2 cups broccoli florets
1 14.5-oucne can diced tomatoes, no salt added (un-drained)
1 6-ounce can tomato paste, no salt added 1 cup water
3/4 cup canned unsweetened light coconut milk
1/4 cup fresh basil leaves, thinly sliced (or 1 tablespoon dried basil)
Optional: torn fresh basil, sliced jalapeno, lime wedges
Cauliflower
1 head cauliflower
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley, or 2 teaspoons dried parsley

Preparation

Panang Curry

In small bowl, combine no-calorie sweetener, curry powder, cumin, coriander and red pepper flakes. Stir gently and set aside.

Add to slow cooker: onion, garlic, chicken, sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk.

Sprinkle spice mixture and basil over the mixture in the slow cooker.

Cover and cook on low heat for 8 hours or high heat for 4 hours. Gently mix and serve over Cauliflower "Rice."

Top with torn fresh basil leaves, sliced jalapeno or lime wedges if desired.

Cauliflower

Cut the cauliflower into florets. In batches, add cauliflower to food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse.

Coat large skillet with cooking spray and add cauliflower, salt and pepper. Sautee over medium heat for 5 minutes until cauliflower is tender, stirring occasionally.

Top with chopped parsley.

Note

Note: Optional ingredients are not included in the nutrition analysis

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Nutrition Info Per Serving

Nutrition Info Per Serving 4 Servings, Serving Size: 3 ounces cooked chicken and 1/2 cup vegetables

Calories
330
Calories From Fat
60
Total Fat
6
g
Saturated Fat
2
g
Cholesterol
75
mg
Sodium
420
mg
Total Carbs
39
g
Dietary Fiber
10
g
Sugars
17
g
Protein
32
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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