This recipe is so flavorful. The ingredients seem like they might be strong, but the curry and coconut milk create a more mild, smooth, and creamy taste and texture.
Author: Becca @ Milk & Honey Living
Serves: 8 (or more)
Ingredients
1 or 1.5 lbs boneless, skinless chicken thighs
2 medium onions, halved and thinly sliced
6 cloves garlic, thinly sliced
14-16 dime-sized slices of peeled, fresh ginger (about 1 ounce)
2 Tablespoons curry powder
1 teaspoon ground cumin
1.5 teaspoons sea salt
½ teaspoon pepper
½ cup water
1 Granny Smith Apple, chopped (or a different tart variety)
1 can unsweetened coconut milk
For serving:
chopped green onions (optional)
over brown rice
Instructions
In the slow cooker, toss chicken in onion, garlic, ginger, curry powder, cumin, salt and pepper. Add ½ cup off water. Cover & cook 4 hours on high, or 8 hours on low.
Stir in coconut milk and apple, cook until heated through (20-30 minutes; if you’re using more than one pound of meat add another ½ cup or so of water, or to your desired consistency)
Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
To serve, garnish with green onions, if desired and serve over rice.
Recipe by Milk & Honey Living at https://milkandhoneyliving.com/2013/10/16/coconut-curry-chicken/