An aromatic, flavor-packed meal that cooks up easily in the slow cooker while you go about your day. Finish it off with a side of rice and serving of fruit and you've got a complete meal.
- 1.5 lbs boneless chicken thighs trimmed
- 1 small onion peeled and diced
- 1/2 large bell pepper, red seeded and diced
- 1 tbsp brown sugar
- 1 tbsp curry powder
- 1 tsp ground ginger
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 13.5 oz light coconut milk
- 2 tbsp lime juice about 1 lime
- 3 tbsp corn starch
- 3 cups cooked rice white or brown
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Layer the chopped onions and pepper in the bottom of the slow cooker.
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Arrange the chicken pieces on the vegetable layer.
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In a small bowl, combine the brown sugar, curry powder, ginger, salt and pepper. Stir well.
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Sprinkle the mixture over the chicken.
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Pour the coconut milk over the chicken. Cover the slow cooker with snug-fitting lid. Cook on Low for 3-4 hours.
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Whisk together the lime juice and cornstarch. Pour over the chicken mixture and switch slow cooker setting to High and replace cover. Allow to cook, covered, for an additional 15 minutes, to thicken the sauce.
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Serve in bowls over hot rice. Optional: garnish with lime wedges or chopped chives.
- This recipe calls for yellow curry powder. Other options include red curry powder or curry paste. Adjust the amount to taste.
- I used chicken thighs here. The meat is tender and cooks easily. You may substitute boneless chicken breasts, or even pork tenderloin, if you like.
- Time saver: use pre-cooked frozen brown rice, or prep the rice the night before and simply reheat before serving.