Crockpot, Recipes

Crockpot Nutty Chicken Curry

 

 

CROCKPOT NUTTY CHICKEN CURRY

INGREDIENTS
4 pieces chicken- boneless/skinless, breasts and/or thighs- approx 1.5 lb
1 14 0z can coconut milk (not light)
1 tsp curry powder
1 tsp red Thai curry paste
1/2 tsp honey (I prefer raw)
1/2 tsp grated ginger
1/4 tsp red pepper flakes
2 tbsp peanut, almond, or cashew butter
2 tbsp coconut aminos or tamari
1/2 cup chopped yellow onion
1/2 cup sliced red bell pepper
1 tbsp chopped basil leaves, preferably Thai
1/4 cup cilantro
1 cup snap or snow peas
salt, pepper, and lime juice, to taste (see note below)
*for garnish- lime, cilantro, basil, scallions, and toasted cashews (or peanuts)
**Sriracha and/or red pepper flakes for an extra kick!
***about salt, the recipe doesn’t actually have any in it as it cooks- that’s because depending on whether you go with tamari or coconut amines, the cut of chicken, and so forth, the flavors will vary once cooked- it will need salt, but add all that stuff (salt, pepper, lime) at the end to make sure your flavors are balanced how you like them
DIRECTIONS
Mix coconut milk, curry powder, curry paste, honey,
red pepper flakes, ginger, nut butter,
and coconut aminos/tamari together in Crock Pot
Slice red pepper, onion, basil, and cilantro
If using ginger, grate it too
Add it all to the sauce
Stir until well mixed
Place chicken breasts/thighs into sauce…
Cover and cook in high for 3 1/2 hours or on low for about 5 1/2
When done, stir it all together- the chicken will fall apart on the spot
Throw in snap peas just before serving
Serve over cooked rice
Get garnishes ready
Top the chicken with all of the goodies you want, serve with lime, and enjoy!

 

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