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Slow-Cooker Coconut Curry Ginger Chicken

Bev Cooks Recipe by
(4 reviews)
Slow-Cooker Coconut Curry Ginger Chicken
  • Prep Time 30 min
  • Total Time 5 hr 0 min
  • Servings 4
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Slow-Cooker Coconut Curry Ginger Chicken

I seriously can't wait for you to make this.

Ingredients

1
teaspoon black pepper
1
tablespoon ground cumin
2
teaspoons turmeric
2
teaspoons ground coriander
1 1/2
teaspoon coarse salt
4
cloves garlic (up to 6), peeled
1
small white onion, peeled and quartered
2
inches fresh ginger, peeled and roughly chopped
2
tablespoons extra-virgin olive oil
1
tablespoon butter
1 1/2
pounds chicken thighs
1
(14.5 oz) can whole baby corn, cut in half
1
(14.5 oz) can coconut milk
1
pound frozen Asian style vegetable medley
1/2
lime, for the juice (or more!)
1/2
cup fresh cilantro, for garnish
1
small sweet red pepper, sliced for garnish
2
scallions, sliced for garnish
2
cups cooked white or brown rice

Directions

  • 1 In a small bowl, combine the pepper, cumin, turmeric, coriander and salt.
  • 2 In a food processor, combine the garlic, onion and ginger. Pulse until you get a paste.
  • 3 Heat the olive oil and butter in a large pot over medium-high. Add the ginger paste and sauté until fragrant, 2 minutes. Add the spice mixture and bloom with the paste another minute or two, until fragrant.
  • 4 Move the paste to the side of the pot and add the chicken thighs. Season lightly with salt and sear on one side for two minutes. Flip and sear another two minutes. Stir the paste around the chicken to cover with the spices.
  • 5 At this point, transfer the chicken mixture to a preheated slow cooker. Add the coconut milk and baby corn. Stir to combine. Place a lid on it and leave it on high for three hours.
  • 6 Then add the frozen vegetables to the slow cooker and cook an additional hour. After an hour, squeeze the lime juice in. Taste it. If it needs any additional salt and pepper, season accordingly.
  • 7 Transfer curry to a serving bowl and garnish with cilantro, sliced red pepper and scallions. Serve with rice.
See Step By Step

Step By Step  

Slow Cooker Coconut Curry Ginger Chicken

As prepared by Bev Cooks,

Get cloooooser to the curry. You're getting very sleeeeepy. Yesssss.


I know it seems like it's almost time to put the slow cookers away, but guess again, chilly cheese fries. We ain't done yet.

Actually, I like to use my slow cooker year-round, but that's neither here nor there. Well, I guess it's here, since I brought it up. And there, if you consider your house to be that part. So I guess it's really here and there if you think about it.

That felt good.

Anyway, this Slow Cooker Coconut Curry Ginger Chicken meal is a good'n. One thing to bring up right now before we go any further (or is it farther, or ferther, or fawwwthawwww?) is your slo-co. (that's what I call a slow cooker. you can punch me if you want.)

IF your slo-co is one of those cool ones that can be used on the stove AND in its base, right on. If not, no bigs. Mine's an old standard kind, made for the base and nothing else, but I'm still okay with life. None of this is making sense, is it?

What I'm trying to say is that for the majority of us, we'll start this meal in a regular ole pot, and then transfer it to a slo-co for the rest of the cooking. Unless yours is rad.

Okay, let's make this before I confuse myself further. Farther. Whatever.

Thank you to Aimee at Simple Bites for the inspiration!

 

Spice blend for Slow Cooker Coconut Curry Ginger Chicken

Let's start by making a little spice blend. We have some turmeric, salt, cumin, coriander and pepper. Mix her all up.

 

Now, in a food processor you're going to make this awesome paste with garlic, ginger and onion.

 

Paste, before using food processor

Ze before . . .

 

Paste, after using food processor

Ze after. (I had to switch processors because my good one wasn't locking into place.)

 

Blooming the paste and spices in oil

Then ya gonna bloom the paste and the spices in some oil. Oh my goodness faces.

 

Searing chicken

Then snuggle some good chicken thighs right down in that for some searing. OMG.

 

Adding coconut milk and baby whole corns

Okay, now you can transfer the mixture to your slo-co and add some coconut milk and some baby whole corns. Aren't they cute?

 

After about 3 hours of simmering on medium, your house will smell like the land of glory, and your soul will feel like butter.

 

Adding vegetables

Add some frozen veggies! (Green Giant Asian Veggie Steamers work well.)

 

Let that simmer another hour or so.

 

Slow Cooker Coconut Curry Ginger Chicken, ready to eat

Oh my gosh.

 

Overhead view of Slow Cooker Coconut Curry Ginger Chicken

Not even kidding. You'll garnish with fresh cilantro and scallions and sliced red peppers and liiiiiiiime juice. Do NOT skimp on that lime juice. It wakes it up and brings peace to all the lands.

 

Close up of Slow Cooker Coconut Curry Ginger Chicken

I wanna cuddle it.

 

Vertical view of Slow Cooker Coconut Curry Ginger Chicken

And apparently show you 5 trillion photos of it.

 

Get curried!



Seriously, don't forget that lime juice, mama bear. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 
No nutrition information available for this recipe
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