Slow Cooker: Tumeric & Garlic Chicken Cutlets

Tumeric & Garlic Chicken Cutlets

I wanted to use some fresh tumeric I got at the markets.

So I teamed it up with leftover vegetables that had to be used up.

When they are cooked I will use the chicken pieces and the tumeric stock.

Recipe for Tumeric Stock

1 Leek Diced

3 Carrots Diced

1 Onion Diced

2 Stalks Celery Diced

300ml Chicken Bone Broth Slow Cooker (previous recipe)

1/4 small nob of fresh tumeric grated (Farmers market)

1 head garlic

1 handful fresh basil (From garden pot)

1 handful fresh mint (From garden pot)

1 handful fresh coriander (From garden pot)

1 handful fresh pak choy leaves (From vegepod)

4 Chicken Cutlets

 

Method

Place the diced vegetables in bottom of the slow cooker then place the chicken on top

season with the remaining ingredients and pour over the chicken bone broth

Turn to High and cook for 2-3 hours until chicken is cooked through.

Strain stock and use in another dish.

Put Chicken aside in air tight container for another meal

Tip: Tumeric will stain container so use a takeaway disposable one if you have them

 

Serving Suggestions

1/ Pak Choi from Vegepod, 1/2 cup brown rice 1 tumeric garlic chicken cutlet

2/ Bowl Meal see recipe here

vegepod pak choitumeric garlic chicken bowl