day two is better than day one; for curry, i mean.
all that extra time in the fridge lets it sit and soak. yum!
we had curry for dinner last night, and ate the leftovers tonight.
this recipe is delicious, healthy and cheap!
Coconut Curry Chicken
1/2 cup all purpose flour
3/4 tsp each salt and pepper
12 skinless chicken thighs
2 tbsp vegetable oil
2 onions chopped
4 cloves garlic, chopped
1 cup chicken stock
1 can (14 ounce/400 ml) coconut milk
2 tbsp mild curry paste
4 carrots sliced
1 can (19 ounce/540 ml) chickpeas, drained and rinsed
2 cups frozen peas
1 cup cashew nuts
1/4 cup toasted shredded coconut
In shallow dish, mix flour with 1/2 tsp each of the salt and pepper. Add chicken and turn to coat. Reserve 3 tbsp of the flour mixture for sauce.
In large skillet, heat 1 tbsp of the oil over medium high heat; brown chicken, in batches if necessary. Transfer to slow cooker.
Drain fat from skillet; add remaining oil and heat over medium high heat. Saute onions and garlic until softened, 3 minutes. Scrape into slow cooker.
Add stock, coconut milk, curry paste, carrots, chickpeas and remaining salt and pepper to slow cooker. Cover and cook on low for 5 hours or until vegetables are tender.
Whisk reserved flour mixture with 1/3 cup water; stir into slow cooker. Add peas. Cover and cook on high for 15 minutes or until slightly thickened. Serve sprinkled with cashews and coconut.