Sage Chicken Curry
My best friend told me about making sage chicken based on her grandpa's recipe a while back and it has been in the back of my mind ever since. Sometimes the best inspiration comes from the people closest to you. I decided to create a curry out of the ingredients she suggested - a recipe with few ingredients speaks to my language when I am lacking on time. Finding dried sage was actually a challenge, which I find odd and surprising because in Southern California sage grows every where. Literally, it grows as a weed on the side of the road, and we have easily 20 different types of wild sages. It makes for a sensory overload when I go on a hike in the early morning, when the mist has settled on the wild herbs. No matter where you live, if you want a good present for someone looking to get into hiking or backpacking, I recommend you get a book about the local flora and fauna for your region. Back to the recipe - I used fresh sage for this dish, but you can use dried sage as well.
3 boneless, skinless chicken breasts
1 can of coconut milk
1/2 teaspoon dried oregano
5 leaves fresh sage, finely chopped (or 1 teaspoon dried sage)
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
Place the chicken breasts into the crock pot. Shake the can of coconut milk well to make sure it is not separated. Open the can and pour the coconut milk over the chicken breasts.
Wash and then chop the sage finely; add to the crock pot, as well as the oregano, salt and pepper. Set the crock pot to low for 5-6 hours, or high for 3 hours
Once the chicken is cooked, shred with two forks. Stir with the curry sauce, scoop out and eat over zucchini noodles, spaghetti squash or cauliflower rice. Or, eat it non-whole 30 over rice or pasta. Enjoy!