Ingredients
- 3 tablespoons oil
- 1 1/2 to 2 pounds chicken thighs (6 to 8 thighs or legs)
- Salt and pepper (to taste)
- 3/4 teaspoon paprika (to taste)
- 1 medium yellow onion, diced
- 1 tablespoon fresh ginger (peeled and Chopped)
- 1 garlic clove, minced
- 1 to 2 tablespoons curry powder (choose from mild, medium or hot)
- 1 tablespoon brown sugar
- 1 can (14 ounce) tomatoes (I like plum tomatoes which I break up)
- 1 can (14 ounce) coconut milk
- 1 tablespoon fresh lime juice (bottled lime juice works or use fresh lemon if you need to sub)
- 1 tablespoon cornstarch
- 2 tablespoons chopped cilantro (I offer 1 tablespoon cilantro and 1 tablespoon of parsley or Italian Parsley)
- 1 tablespoon green onion, sliced
How to Make
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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).
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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.
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Step 3: Stir in tomatoes, coconut milk, and brown sugar.
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Step 4: In small bowl, dissolve cornstarch in lime juice, stir into the coconut tomato mixture simmer 1 minute. Pour over chicken.
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Step 5: Cook on low for 4 - 5 hours or until chicken is tender. Serve with Basmati rice
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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).
We hope you enjoy this recipe!
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