CURRY CHICKEN

For best results, marinate the chicken overnight in a ziplock bag.

INGREDIENTS:

  • 4 skinless chicken thighs
  • 4 carrots (rough chopped)
  • 3 potatoes (rough chopped)
  • 1 small onion (thin sliced)
  • vegetable oil – 1 tablespoon

MARINADE:

  • coconut milk – 14 oz
  • madras curry powder – 3 tablespoons
  • sugar – 1 tablespoon
  • 3 garlic cloves (diced)
  • 1 shallot (diced)
  • salt & white pepper (to taste)

INSTRUCTIONS: slow cooker

  • Place carrots, potatoes  and onions into slow cooker.
  • Add with chicken, cover with marinade.
  • Cook on LOW for 6 hours.

INSTRUCTIONS: stovetop

  • Pan fry chicken (1-2 mins both sides) in a large pan/pot, until juices run clear.
  • Add veggies, cover in marinade. Cover and bring to a boil.
  • Then simmer on low heat (must be bubbling) for about 75-90 mins.
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