Chopped pistachios, golden raisins, cilantro, and/or crushed red pepper (optional)
Instructions
Trim excess skin and fat from chicken. In 12-inch skillet cook chicken,
skin side down, in hot olive oil for 8 minutes, or until browned. (Do
not turn thighs) Remove from heat; drain and discard fat.
In 3 1/2 or 4-qt slow cooker combine carrots and onion. In a bowl
whisk together half the coconut milk and the curry paste; pour over
carrots and onion (refrigerate remaining coconut milk). Place chicken,
skin side up, on vegetables. Cover. Cook on HIGH for 3 1/2 to 4 hours
or on LOW for 7 to 8 hours. Remove chicken. Skim off excess fat,
then stir in remaining coconut milk. Top servings with pistachios,
raisins, cilantro, and crushed red pepper. Makes 4 servings.
Originally Submitted
7/16/2017
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