~1lb chicken - thighs or breasts
Salt and pepper
1 tsp oil
1 cans (~14oz / 400g) coconut milk
1 tbsp basil
2 tsp salt
1/2 tsp pepper
2tsp curry powder
1/2 tsp chili powder
1/2 tsp ginger
1 red onion, chopped
4 cloves garlic, minced
1 bell pepper, sliced
1/2 tbsp cornstarch
1/2 tbsp cold water
Salt and pepper each chicken piece.
Heat oil a large pan to medium-high heat. Add chicken and cook for about 2 minutes on each side. Remove from pan.
Add next 9 ingredients to slow-cooker (coconut milk through garlic) and stir to combine. Add chicken and stir again to coat chicken. Cook on HIGH for 4-5 hours or LOW for 6-8 hours.
Remove the chicken from the slow-cooker and shred, discarding any bones or tough bits.
In a small bowl, combine cornstarch and water. Mix thoroughly, add to the slow-cooker and stir. Add bell pepper and stir again.
Return the chicken to the slow-cooker and stir. Cook for another 10 minutes.
Serve with rice or naan.
Almost too spicy for my DH. I think I'll cut down on both the curry powder and chili next time I make it - perhaps just 1tsp curry and 1/4tsp chili.
Otherwise we both really liked it! It needed a bit more salt when serving, and would probably have been better with dark meat instead of white (I used 2 chicken breasts), but I really liked the spices. Definitely something I'll be making again.
Monday, August 1, 2016
Week 31: Chicken in Coconut Curry Sauce
Labels: chicken, crock-pot, make again
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