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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Coconut Curry Chicken Recipe

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This recipe for Coconut Curry Chicken is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Flour
1 tsp Salt
1 tsp Pepper
12 Chicken thighs, skinless

1 Tbsp Vegetable oil
2 small Onions, chopped
4 cloves Garlic, minced
1 Tbsp Curry powder or 2 Tbsp mild Curry paste
1/2 cup chicken stock
14 oz (1 can) Coconut Milk
4 Carrots, peeled and sliced
19 oz (1 can) Chick peas, drained and rinsed

1 cup Peas
1 Granny Smith apples, chopped into 1 inch cubes

1/2 cup Cashews, chopped
1/4 cup Shredded coconut, toasted
Directions:
Directions:
Combine flour, salt and pepper.
Dredge chicken thighs in flour mixture.
Place at bottom of slow cooker.
Reserve remaining flour.

Heat oil and add onion, garlic and curry powder.
Cook three minutes until onions are translucent.
Sprinkle with remaining flour and cook an additional one minute.

Stir in stock and coconut milk. Bring to a boil.
Add carrots and chick peas.
Mix well and pour over chicken thighs.

Cook on Low for 5 - 7 hours or on High 2.5 to 4 hours.

Stir in peas and apple.
Cook another 30 minutes.

Garnish with cashews and coconut.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes plus cooking time

 

 

 

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