2.5 lbs boneless, skinless chicken thighs, cut into four or breast diced
2 cans coconut milk, not shaken
2 Tablespoons cornstarch
1 - 2 cups peas or frozen vegetables of your choice
For the spice blend
1 teaspoon ground pepper
2 teaspoon ground cumin
2 teaspoon ground coriander
3 teaspoons ground tumeric
1 teaspoon salt
2 teaspoons of curry powder
Instructions
1. In the bottom of a slow-cooker placed on a burner (see
IMPORTANT note above), heat olive oil and melt butter. Add pureed
aromatics and stir well. Cook for a few minutes, then add spice
blend. Cook for 2-3 minutes, stirring constantly. Move aromatics to
one side of the pot and add chicken pieces to the pot. Cook chicken
slightly on all sides, using a sturdy wooden spoon to move it around
the pot. It should get thoroughly coated with the spice mixture.
2. Open the cans of coconut milk and remove the cream from the
top using a soup spoon. You should have about 1 cup. Pour the
coconut milk over the chicken and with both cans, it should just
barely cover the chicken.
3. Place the slow cooker in the base and cook on low for 4 hours.
4. Whisk cornstarch with coconut cream until smooth and add to
the chicken. Stir well. Add frozen peas or other vegetables of your
choice. Cook for another half an hour or until you deem the chicken
cooked and the vegetables hot.
Originally Submitted
1/26/2015
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