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Before you jump to Crockpot curried coconut chicken recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got insight from reading it, now let’s go back to crockpot curried coconut chicken recipe. To cook crockpot curried coconut chicken you only need 17 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Crockpot curried coconut chicken:
- Use 1 whole chicken skinned and cut up
- Prepare 1/2 large butternut squash cubed
- Prepare 6 white cap mushrooms sliced
- Provide 5 carrots peeled and chopped
- You need 1 medium yuca peeled and cubed
- You need 1/2 can tomato paste
- Take 1 can coconut milk
- You need 1/2 tbsp garlic powder
- You need 1/2 tbsp onion powder
- Get 1/4 tsp ground nutmeg
- Use 2 tsp dried cilantro
- Prepare 1/2 tsp ground ginger
- Use 1/2 tsp ground cumin
- Use 1 tbsp ground pink himalayan salt
- Take 1/4 tsp cayenne pepper
- Provide 2 tbsp curry powder
- Provide 2 tbsp oil of choice. I used grapeseed oil
Steps to make Crockpot curried coconut chicken:
- Pan sear chicken in 2 tbsp oil of choice until brown
- Pour coconut milk, seasonings, and tomato paste in crockpot, stir until blended well and set to high.
- Peel and cut vegetables into large cubes and place in crockpot. Stir until wet
- When chicken is browned on all sides, place in pot along with oil drippings, stir until wet, and turn setting to low.
- Cover and leave for 4 hours. Check, stir, and leave again for another 4 hours.
- Serve and enjoy!
Heavy Cream - Or, use full-fat coconut milk for a vegan version. Arrange the chicken on top of the onions and spices in the crock pot. Pour the chicken broth over all. Skim the fat from the juices in the crock pot. Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics!
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