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.