CURRIED CHICKEN STEW
Another slow cooker recipe that is easy to put together and delicious to eat whenever YOU are ready. recipe & photo: Better Homes and Gardens Magazine
Provided by Carol Perricone
Categories Chicken
Time 7h30m
Number Of Ingredients 7
Steps:
- 1. Trim excess skin and fat from chicken. In a 12-inch skillet cook chicken, skin side down, in hot olive oil for 8 minutes, or until browned. (Do not turn thighs). Remove from heat; drain and discard fat.
- 2. In a slow cooker combine carrots and onion. In a bowl, whisk together half of the coconut milk and the curry paste; pour over carrots and onion (refrigerate remaining coconut milk). Place chicken, skin side up, on vegetables. Cook on HIGH for 3 1/2 to 4 hours, or on LOW for 7 to 8 hours.
- 3. Remove chicken to platter. Skim off excess fat, then stir in remaining coconut milk. Top each serving with your choice of pistachios, raisins, cilantro, and/or crushed red pepper flakes. Enjoy!
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