Coconut Curry Chicken

I was trying to figure out what to cook for our family in our crockpot. As I flipped through a slow cooker book I checked out from the library, I came across this recipe. It looked so good. I had to double it, as I'm feeding a large crowd daily in our family.

It was very good. However, I felt it needed more salt and spice. We added some soy sauce when eating, which took care of the salt. I'm a spice fan. Next time I'll add red pepper oil or spicy curry paste. I will make this again.


Coconut Curry Chicken

1/2 cup flour
1/2 tsp salt
1/2 tsp freshly ground pepper
12 skinless chicken thighs
1 Tbsp vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 Tbsp curry powder
1/2 cup chicken stock
1 can (14 oz) coconut milk
4 carrots, peeled and sliced
1 can (19 oz) chickpeas, drained and rinsed
1 cup fresh or frozen snow or green peas (thawed if frozen)
1 Granny Smith apple, unpeeled, cut into 1 inch chunks
1 cup plain yogurt
1/2 cup cashews
1/4 cup shredded sweetened coconut, toasted

1. In a heavy plastic bag, combine flour, salt, and pepper. In batches, add chicken thighs to flour mixture and toss to coat. Place chicken in slow cooker, reserving excess flour.

2. In large skillet, heat oil over med-high heat. Add onions, garlic, and curry powder. Cook, stirring, for 3 minutes, or until onions are translucent and fragrant. Sprinkle with reserved seasoned flour and cook, stirring, for 1 minute.

3. Stir in stock and coconut milk with onion mixture, and bring to boil. Add carrots and chickpeas. Mix well and pour over chicken in slow cooker.

4. Cover and cook Low for 5-7 hours, or on High for 2 1/2-4 hours, until juices run clear when chicken is pierced with a fork, vegetables are tender, and curry is bubbling.

5. Stir in green peas, apple, and yogurt. Cover and cook on High for 15-20 minutes longer, or until warmed through. Serve garnished with cashews and toasted coconut.

Serve over rice.

Serves 6

From "300 slow cooker favorites"