Curry Chicken in a Slow Cooker
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Curry chicken in a slow cooker
Ingredients
- Chicken Thighs - 17.6 oz
- Coconut Milk - 13 fl oz
- Peanut Butter - 2 spoons
- Tamarind Paste - 2 spoons
- Onion - 1 head
- Carrot - 2 pieces
- Champignons - 5.3 oz
- Orange Bell Peppers - 1 piece
- Green Peas - 3.5 oz
- Cilantro - to taste
- Salt - to taste
- Lime - 1 piece
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Remove any excess tendons and cartilage from the chicken thighs, then cut them into pieces about 2–3 cm in size.
Step 3
Slice the carrot into thick rings and cut the onion into strips.
Step 4
Cut the bell peppers into pieces the size of chicken cubes, and slice the mushrooms or leave them whole if they are small.
Step 5
In the 'Sauté' mode, cook the chicken until it changes color. This will take about 7 minutes.
Step 6
Add the onion, carrot, mushrooms, and bell pepper, and continue frying on the same heat for another 5 minutes.
Step 7
In a separate bowl, mix the curry paste, peanut butter, and coconut milk until smooth.
Step 8
Pour this mixture into the slow cooker, add 1 cup of water, and cook on the 'Stew' setting for 15 minutes.
Step 9
Season to taste, add the peas to the bowl, and simmer for another 2 minutes.
Step 10
Serve with rice and a wedge of lime, garnished with cilantro leaves.
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