Slow Cooker Coconut Curry Chicken Food

SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE

Steps:

• Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
• Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
• When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
• Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
• Remove the chicken to a plate.
• Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
• Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
• Add the chopped red onions, garlic, and jalapenos.
• Add the browned chicken and stir to combine.
• Cook on high for 4-5 hours, or on low for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
• Add the ginger to the slow cooker.
• In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
• Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
• Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
• Season with salt and pepper to taste. Stir in the cilantro.
• Serve with rice, cauliflower rice, or naan.

SLOW-COOKER COCONUT CURRY CHICKEN

Steps:

• Place potatoes and onion in a 1-1/2- or 2-qt. slow cooker. In a large skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. , In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low 4-5 hours, until meat is tender., Serve chicken and sauce with rice; sprinkle with green onions. If desired, garnish with raisins, coconut and peanuts.

SLOW COOKER COCONUT CURRY CHICKEN

Steps:

• Add all ingredients to the slow cooker and stir to combine
• Cover and cook on high for 3-4 hours or low for 6-8

COCONUT CHICKEN CURRY - CROCK POT

Steps:

• Heat oil in a medium fry pan.
• Add chicken breasts and brown on both sides.
• Place potatoes and onion in crock pot.
• Place chicken breasts on top.
• Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
• Add to crock pot.
• Cover and cook on low 6 to 8 hours.
• One half hour before serving, add peas on top of chicken mixture.
• Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
• Serve over rice or Asian noodles, if desired.

SLOW COOKER COCONUT CHICKEN CURRY

Steps:

• Place all ingredients except baby spinach, quinoa and cilantro in a 6-quart slow cooker. Mix well to combine, cover and set on high for 4 hours or on low for 8 hours.
• When ready to serve, open the lid and stir in baby spinach to wilt. Ladle curry over cooked quinoa or rice with a sprinkle of fresh cilantro. Serve.

SLOW COOKER CURRY CHICKEN

Steps:

• Place the wet ingredients into the crock (wine, coconut milk, water).
• Add spices (garlic, ginger, curry powder, cinnamon stick), peanut butter and bouillon cube, stir well.
• Salt and pepper chicken pieces as desired, then add to crock along with potatoes and onion, stir well to coat.
• Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, stirring once or twice.
• If a thicker consistency is desired once cooked, combine cornstarch with 1/4 cup cold water and mix well. Stir slowly into crock and cook an additional 15 to 20 minutes on high.
• Serve over noodles or rice of choice, garnished with cilantro.

SLOW COOKER COCONUT CURRY CASHEW CHICKEN

Steps:

• Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
• In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
• about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
• NOTES.
• *If you have red curry paste on hand, I like to swap out 1 tablespoon of curry powder for 1 tablespoon of the red paste. You can also add up to 1 tablespoon of garlic powder for an extra flavor boost.
• *If you prefer a little bit thicker curry (like I do) whisk together 3 tablespoons cold water and 2 tablespoons corn starch. Stir into crockpot about 30-45 minutes before serving and cook on high until ready to serve.

SLOW COOKER COCONUT CURRY CASHEW CHICKEN

Steps:

• 1. Add chicken pieces, red peppers, potatoes, and onions to the slow cooker.
• 2. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
• 3. about 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.

SLOW COOKER COCONUT CHICKEN CURRY

Steps:

• Peel and chop onion and carrots. Mince garlic. Chop bell peppers and cube chicken.
• Add onions and carrots to bottom of slow cooker, then peppers and garlic.
• Layer chicken on top of vegetables.
• In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder and garam masala.
• Pour sauce over chicken and veggies; cook on low for 5 hours or high for 3 1/2 hours.
• Serve over brown rice.
• Add sriracha, if desired, to add some heat.