Crock Pot Coconut Curry Chicken

This is the same recipe I’ve made on the stove top
and posted here except today I made it in the
crock pot. Couldn’t be easier and just as delicious!

I thought I’d share how easily it is to convert
a braised recipe to the crock pot. Even easier is the
 fact that everything is pretty much just thrown in;
no extra browning or sauteing in a separate pan.
 I always like to season the chicken with
 salt and pepper before I add more seasonings.
Evenly sprinkle on the the seasonings.
Scatter on the chopped onion, apple, and garlic
Combine the broth and the coconut milk.
Pour over all.
Cover and cook on low for 6 hours
Combine the cornstarch with water and
stir into the pot. Return lid and cook on 
high for 15 minutes to thicken.
Serve over rice and sprinkle on a
generous amount of chopped cilantro.
Crock Pot Coconut Curry Chicken
8 chicken thighs, skinned
1-1/2 t salt
1-1/2 t sugar
1 t ginger
1/2 t pepper
1/2 t garlic powder or
2 garlic cloves, minced
1/4 t cayenne pepper
2 T curry powder
1 large apple, peeled and chopped
1 large onion, peeled and chopped
1 C coconut milk
1 C chicken broth
3 T cornstarch, for thickening
Place the chicken thighs in a large crock pot.
Sprinkle evenly with seasonings. Add the chopped
apple, onion, and garlic. Heat 1 C water in  a 2C
 glass measuring cup with 1 t chicken bullion to
make 1 C broth. Add (1C) coconut milk to the
2C line and combine. Pour evenly over the
contents in the crock pot. Cover and cook on
low at least 6 hours. Combine the 3T
cornstarch with about 1/2 C cold water.
Add to the crock pot stirring to blend
Cook on high for 15 minutes to thicken.
Serve over rice and top with
chopped fresh cilantro.
serves 4

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