Curried Chicken Stew

Carol Perricone

By
@coolbaker1

Another slow cooker recipe that is easy to put together and delicious to eat whenever YOU are ready.

recipe & photo: Better Homes and Gardens Magazine


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

8
bone-in chicken thighs
2 tsp
olive oil
6
carrots, cut in 2-inch chunks
1 medium
sweet onion, cut in wedges
1 c
unsweetened coconut milk
1/4 c
mild (or hot) curry paste.....your choice

OPTIONAL: CHOPPED PISTACHIOS, GOLDEN RAISINS, CILANTRO AND/OR CRUSHED RED PEPPER FLAKES

Directions Step-By-Step

1
Trim excess skin and fat from chicken. In a 12-inch skillet cook chicken, skin side down, in hot olive oil for 8 minutes, or until browned. (Do not turn thighs). Remove from heat; drain and discard fat.
2
In a slow cooker combine carrots and onion. In a bowl, whisk together half of the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cook on HIGH for 3 1/2 to 4 hours, or on LOW for 7 to 8 hours.
3
Remove chicken to platter. Skim off excess fat, then stir in remaining coconut milk. Top each serving with your choice of pistachios, raisins, cilantro, and/or crushed red pepper flakes. Enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy