Crock Pot Curry Chicken With Coconut And Peanuts

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken
• 1 large onion
• 3 garlic cloves
• 2 tablespoons peanut oil
• 1 beef double bouillon cubes (knorr)
• 3 tablespoons curry powder
• 1 tablespoon minced ginger
• 3 tablespoons peanut butter
• 1 tablespoon chopped cilantro
• 1/2 glass wine
• 1 cup hot water
• salt
• pepper
• 7 ounces coconut milk
• cornstarch, and water to thicken (i use 1/4 cup water and 3 tablespoons cornstarch, about)

Recipe

• 1 cut chicken into cubes, and sprinkle with salt and pepper.
• 2 slice onion in julienne, and mash garlic.
• 3 heat oil in a small sauteé pan, and brown garlic and onions.
• 4 set aside.
• 5 mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
• 6 combine this with the coconut milk, curry, ginger, cilantro and wine.
• 7 put chicken in crock pot.
• 8 top with onions and garlic, and then with liquid mixture.
• 9 cook on low heat for about 6-7 hours, or until cooked through and tender.
• 10 add cornstarch slurry to thicken as desired.
• 11 serve over steamed rice, with chopped cilantro and peanuts to garnish.
• 12 i like it a bit spicy, so i also add chopped chilies, or cayenne to the dish.