Wednesday, January 16, 2013
Crock Pot Curried Chicken Stew
I love the flavor of coconut milk and curry. The curry keeps the coconut milk from being too sweet and gives such a great depth of flavor. We love trying out different kinds of curry in dishes but any kind you have on hand will do! The beauty of this dish is that other than browning the chicken, everything is just tossed into the slow cooker.
What You Need:
4-6 chicken thighs, skin on
3 carrots, chopped or about 20 baby carrots, halved
1 white onion, sliced thick
1 cup coconut milk (I used reduced fat)
3 tbsp curry powder (more or less to taste)
3 tbsp olive oil
handful of fresh cilantro
salt and pepper
What You Do:
Season chicken liberally with salt and pepper. Heat the olive oil in a pan and place the chicken skin side down. Brown for approximately 8-10 minutes. Do not turn chicken.
Chop carrots and onion and layer them in the bottom of your slow cooker. In a small bowl, mix the coconut milk and curry and pour over the vegetables. Layer the browned chicken over the top of the vegetables and cook in the slow cooker on high for approximately 3 hours.
Top with fresh cilantro and serve over rice.