Crock~Pot Coconut Chicken Curry
Ingredients:
2 lbs chicken whole legs including thigh (you can request these from your butcher)
2 13.5oz cans Coconut Milk
2 14.5 oz Stewed Tomatoes
2 Small Eggplants
2 Red Bell Peppers
2 Green Bell Pepper
2 Sweet potatoes
1 large sweet onion
3 minced garlic cloves
2TBS Curry Powder
2tsp Salt
2 tsp Coriander
2 tsp Cumin
Sprinkle pepper
Procedure:
Cut off the peel on the eggplants and sweet potatoes. Chop all veggies into chunks. Fill Crock with veggies and garlic.
Pour 1 can of tomatoes over top. Sprinkle all seasonings over top except pepper. Pour in 2 cans of Coconut Milk. Place Whole Chicken pieces on top. Sprinkle the chicken with black pepper. Pour 1 can of tomatoes over top of the chicken pieces.
Let cook on High for 5 hours. Remove chicken, shred meat off the bones and place meat back into the crock.
If it seems too juicy mix in 1 tablespoon of cornstarch into a small puddle in the center of the crock. Let it sit simmering for at least 20 minutes.
Serve with Brown rice. I made this with no extra chili so Lottie would eat it. 😉 She doesn’t like spicy. If you want spicy add some chili sauce. Or Cayenne pepper. ;o) Jeremy added those to his. I used dark because it is Jeremy’s favorite. It made the whole meal SO D-Lish! He loved it! More calories with dark meat, but the flavor the dark meat adds is worth it!
