FoundationTherapy_Keep Moving: Don't Let Back Pain Stop You

HEALTHY RECIPE Slow Cooker Coconut Ginger Chicken

Patient Success Spotlight

• 2 Tbsp butter • 2.5 lbs boneless, skinless chicken thighs cut into four • 2 cans coconut milk not shaken • 2 Tbsp cornstarch • 1 can baby corn cobs • 1 cup peas or frozen vegetables Spice Blend • 1/2 tsp ground pepper • 1 tsp ground cumin • 1 tsp ground coriander • 1 1/2 tsp ground tumeric • 1 tsp salt • 2 tsp curry powder (optional)

INGREDIENTS • 4 cloves garlic peeled • 2 inch cube ginger about 30 grams, roughly chopped • 1 small sweet onion peeled, quartered • 1 Tbsp olive oil

My mobility is better, my endurance is improved, and my back pain has greatly decreased." "My experience at Foundation Therapy has helped in many ways. My mobility is better, my endurance is improved, and my back pain has greatly decreased. When I started, I could barely walk on the treadmill; now I am much better. I cannot say enough good things about the staff. They are knowledgeable, encouraging, and compassionate. I always recommend Foundation Therapy to my friends." – O. M.

Combine spices together and set aside. In a food processor, pulse garlic, ginger and onion until it forms a paste. In a skillet, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cookfor2-3minutes,stirringconstantly.Movearomatics toonesideof theskillet andaddchickenpieces.Cookchickenslightlyonallsidesand thoroughlycoat it with the spices. Transfer the skillet ingredients into a slow cooker. Remove the cream from the top of the coconut milk using a soup spoon and set aside. Pour theremainingcoconutmilkover thechickenuntil itbarelycovers it.Drain thecorn cobs and chop in half. Add to the slow-cooker. Cook on low for 4 hours. Whisk cornstarchwithcoconutcream (previouslysetaside)untilsmoothandadd to the chicken, stirring well. Add frozen peas or other vegetables of your choice. Cook for another 1/2 hour or until the chicken is cooked and the vegetables are hot.

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