Created by Gerry on November 26, 2011
Step 1: Season and rub chicken with salt, pepper and paprika. Heat oil in a large pan over medium heat, brown chicken on both sides place in slow cooker. (When I do chicken and meats I like to use my oval slow cooker so as to have most of the meat layered on the bottom).
Step 2: Drain off extra fat from pan, add in onion, garlic and ginger, saute for 2 - 3 minutes. Add in curry powder, cook for 1 minute.
Step 3: Stir in tomatoes, coconut milk, and brown sugar.
Step 4: In small bowl, dissolve cornstarch in lime juice, stir into the coconut tomato mixture simmer 1 minute. Pour over chicken.
Step 5: Cook on low for 4 - 5 hours or until chicken is tender. Serve with Basmati rice
Step 6: Offer little bowls of chopped cilantro, parsley and sliced green onion to garnish and add extra flavour. (I am generous with the snipped greens).