Coconut Ginger Chicken
Posted in /Cooking/Entrees/Slow_Cooker on Saturday, April 15, 2017
The spice blend is what gives this slow-cooker meal its beautiful yellow colour and the fresh curry taste.
Ingredients
Aromatics
4 cloves garlic, peeled & minced
2 inch cube of ginger, peeled & minced
1 small sweet onion, peeled & minced
Other Ingredients
1 Tablespoon olive oil
2 Tablespoons butter
2.5 lbs boneless, skinless chicken thighs, cut into four
2 cans coconut milk
3-4 Tbsp Siracha sauce (its very bland without this, trust me)
1 can of baby corn cobs
1 cup peas or frozen vegetables of your choice
For the spice blend
2 teaspoons ground pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground tumeric
1 teaspoon salt
Directions
1. Combine ingredients from the spice blend together and set aside.
2. Combine garlic, ginger and onion and pulse until it forms a paste.
3. In a frying pan heat olive oil and melt butter. Add aromatics and stir well. Cook for a few minutes, then add 1/2 the spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to the slow cooker pot and add chicken pieces to the frying pan.
5. Toss the chicken with the remaining spice mixture then cook chicken slightly on all sides. It should get thoroughly coated with the spice mixture that was stuck on the bottom of the pan.
6. Open the cans of coconut milk, pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
7. Drain the corn cobs and chop in half. Add to the slow-cooker.
8. Cook on low for 4 hours.
9. 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.
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