Slow Cooker Curried Chicken stew
By tuscangal
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Ingredients
- 8 bone in chicken thighs
- 2 tsp oil
- 6 carrots cut-up in 2 in pcs
- 1 medium onion chopped
- 1 potato chopped
- 1 c coconut milk
- 1/4 cup curry paste
- cilantro
Details
Preparation
Step 1
Brown chicken in oil 8-10 min. Skin side down.
In slow cooker combine carrots, potatoe and onion. Whisk together 1/2 c coconut milk and curry paste and pour over veggies. Put the rest of the milk in fridge. Place chicken skin side up on veggies. Cook on low 7-8 hrs. Remove chicken and skim off excess fat then stir in remaining coconut milk. Serve and top with cilantro
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