SLOW COOKER COCONUT GINGER CHICKEN & VEGETABLES
Serve this creamy and fragrant stew over Jasmine or brown rice. I like to top mine with a few chopped scallions.
Provided by Aimee
Categories Main Dishes
Number Of Ingredients 15
Steps:
- Combine ingredients from the spice blend together and set aside.
- In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
- In the bottom of a slow-cooker placed on a burner (see IMPORTANT note below), 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.
- 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.
- Drain the corn cobs and chop in half. Add to the slow-cooker.
- Place the slow cooker in the base and cook on low for 4 hours.
- 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.
Nutrition Facts : Calories 490 kcal, Carbohydrate 23 g, Protein 36 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 107 mg, Sodium 443 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SLOW COOKER COCONUT MILK CHICKEN
For a refreshing change of pace from the typical boring slow cooker chicken dinner, try Slow Cooker Coconut Milk Chicken instead! No precooking needed and only 15 minutes of prep time for a delicious and interesting meal!
Provided by Jennifer Draper
Categories Main Course
Time 3h15m
Number Of Ingredients 12
Steps:
- Add all ingredients except spinach and cilantro to slow cooker
- Stir to combine
- Cover and cook on high for 3-4 hours or low for 6-8
- Shred chicken into large or smaller chunks
- Stir in spinach and cover for 15 minutes
- Serve over rice and garnished with fresh cilantro
Nutrition Facts : Calories 562 kcal, Carbohydrate 31 g, Protein 39 g, Fat 33 g, SaturatedFat 24 g, Cholesterol 162 mg, Sodium 593 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
SLOW COOKER COCONUT GINGER CHICKEN
If you love comforting, creamy chicken dishes, you'll love this Slow Cooker Coconut Ginger Chicken. It's a simple dinner that is pale and dairy free!
Provided by Lizzy T
Categories Dinner
Time 8h30m
Number Of Ingredients 15
Steps:
- In a frying pan, heat the olive oil and coconut oil. Add the garlic, ginger and red onion. Cook for 3-4 minutes, then add the pepper, cumin, coriander, tumeric and salt and mix in. Add the chicken pieces and lightly brown it on all sides. Allow the chicken to get coated with the spice mixture.
- Place the chicken and spices in the bottom of a slow cooker. Open the chilled cans of coonut milk and remove the cream from the tops. Place the cream in a bowl and set it aside. Pour the coconut milk overtop the chicken. Add the tapioca starch to the coconut cream that you set aside and mix well. Add this to the crockpot.
- Cover the crockpot and cook on low for 4 hours. Add the vegetables at this time and cook for an additional 2 hours or until the vegetables are tender.
- Serve over cauliflower rice, if desired.
Nutrition Facts : Calories 489 kcal, Carbohydrate 17 g, Protein 36 g, Fat 31 g, SaturatedFat 23 g, Cholesterol 89 mg, Sodium 561 mg, Fiber 3 g, ServingSize 1 serving
SLOW COOKER COCONUT GINGER CHICKEN RECIPE
Number Of Ingredients 13
Steps:
- In a small bowl, mix together ground pepper, cumin, coriander, turmeric, and salt. Set aside for later use. Using a hand blender or food processor, combine garlic, ginger, and onion. Pulse until a chunky paste is formed. In a large skillet over medium-high heat, add the coconut oil and butter. Add the garlic paste from above. Cook for 2 to 3 minutes, enough time to allow the mixture to golden slightly in color. Sprinkle in the spice mix and stir well so that everything is evenly coated. Cook for another 2 to 3 minutes. Allow the garlic and spice mixture to continue cooking on one side of the skillet, leaving the other side for searing the chicken. Once the chicken has slightly browned on all sides, mix with the garlic and spices. Put all the contents of the skillet into the slow cooker. Open the cans of coconut milk and spoon out the thick cream that rests atop the milk and set aside for later use. Add the coconut milk (not the thick cream) into the slow cooker and mix with the chicken. Also, toss in the chopped pepper. Cook on low heat for 4 hours. Once the time is up, add the thick cream from the coconut milk to the dish. Stir in and allow it to cook for another 30 minutes prior to serving.
CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER
This is a trip down memory lane for me. The aromas coming from the oven take me straight back to Mrs. Ayyer's kitchen. It is an easy-to-make family-style dish. Any left over will make a marvelous salad. Use the stewing liquid as a dressing.
Provided by Food Network
Categories main-dish
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
- 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
- 3. Preheat the oven to 300 degrees F.
- 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
- 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
- Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
- Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel
SLOW-COOKED COCONUT CHICKEN
One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, "What are you cooking?" And anyone who tastes it goes home with the recipe. -Ann Smart, North Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with coconut and cilantro.
Nutrition Facts : Calories 201 calories, Fat 10g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
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