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Crock-Pot Coconut Curry Chicken Recipe

   
 

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     Crock-Pot Coconut Curry Chicken

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4-6
Preptime   5 min

Ingredients
3 pounds boneless skinless chicken thighs
2 pounds of chopped butternut squash
2 medium onions, chopped
8 minced garlic cloves
1 ounce fresh ginger
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
coarse salt
 
1 can coconut milk (added later)
1 bag frozen peas (added later)
Cilantro and cashews for garnish (optional)

Instructions
TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas. TO SERVE- Garnish with chopped cashews and cilantro (except if you’re us and you hate cilantro- then just garnish with cashews).


Originally Submitted
1/14/2013





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