Coconut Curry Chicken

 

Coconut Curry Chicken

 

 

This week I dusted off my slow cooker and made a wonderful pot of coconut curry chicken. I have to say I love pretty much all curries so I was excited to share this one with you all.

If you haven't eaten much curry this is a good one to start with because it is a really mild curry and all the ingredients are easy to get. If you are looking for a really pronounced curry flavor add more of the curry powder to the dish, that is what I plan to do next time. I liked this a lot but I do love curry and more curry in here will only make it better. When working out this recipe I was thinking of my friends that maybe aren't used to the flavors in curry but want to try it. This one is perfect for that.

While this is cooked in the slow cooker it is cooked on high for only 4 hours so it is perfect if you have a busy afternoon and still want to get a filling warming dinner on the table. The only things that need to be done last minute are cooking some rice (I used jasmine but any white rice will work great) and squeeze a bit of fresh lime juice into the curry and stir it in. This little pop of acid at the end just rounds everything out and gives a freshness that makes the dish its very best.

This recipe is designed to go into a 2 quart slow cooker. I love this size for small family dishes. And a bonus you can pick one up for around $10 most places. I will be posting a lot more recipes for this particular size slow cooker coming up.

The protein in this dish is some chicken thighs, you want bone-in thighs but pull off all the skin and cut off as much of the fat as possible. The bone adds so much flavor and while you can make this with chicken breast I feel the thighs just turn out more flavorful and more tender.

When you are ready to serve put rice in the bottom of 2 bowls and divide the curry evenly between the two bowls. Use as much of the wonderful broth as you wish.

So yummy and so comforting especially as the days start to get a bit chilly.

You can find a downloadable/printable version of this recipe here.

Coconut Curry Chicken

 

4 bone-in chicken thighs, skin and all visible fat removed

salt and pepper

oil

1 small onion diced

2 carrots, cut diagonally into ½” slices

1 teaspoon minced garlic

2 teaspoons grater fresh ginger (I use the stuff in the tube)

zest of 1 lime

1 Tablespoon curry powder (or more to taste)

2 cups cut up broccoli

1 can (about 13 oz) coconut milk

1 teaspoon Sriracha sauce

1 teaspoon lime juice

2 Tablespoons fresh chopped cilantro

Rice to serve (I cooked about ½ cup Jasmine rice for the 2 servings)

Season the chicken thighs on both sides with salt and pepper and brown in hot oil in a skillet. About 3 or 4 minutes per side.

 

 

 

 Transfer to 2 quart slow cooker.

In same pan cook the diced onion and sliced carrots until onion softens. 

 

 

 

Add the garlic, ginger, lime zest, and curry powder and cook until fragrant.

 

 

 

 Add the broccoli and stir to combine.

 

 

 

 

 

 Transfer this mixture to the slow cooker with the chicken.

In a container combine the can of coconut milk and the sriracha sauce then pour over the mixture in the slow cooker.

Cook on high for 4 hours.

 Just before serving stir in the lime juice and stir well.

Serve in bowls over a bed of rice, sprinkling the cilantro over the top.

Serves 2