An exciting dish with vibrant colors and spicy flavors, this coconut curried chicken is ready in half the time of conventional slow cooker dishes. Redolent with the flavors of fresh ginger and lemongrass, the aromas emanating from the slow cooker permeate the house. Later, when the curry has finished its time in the slow cooker, the fragrant Jasmine rice bouquet fills the kitchen with an Oriental atmosphere. Freshly baked naan, the dough easily prepared in a bread machine, is perfect for sopping up the velvety sauce.
The ingredients for the coconut curried chicken can be found in most supermarkets with an international food section and Oriental grocery stores. Fresh lemongrass is sometimes difficult to find, but the grated zest of a lemon is a good substitute. If using for this dish, I would add it at the end of the cooking time. Thai green curry paste is also found in many large supermarkets as well as Oriental grocery stores
Coconut Curried Chicken
- 1 tablespoon olive oil
- 4 bone-in, chicken thighs, skin removed
- 1 can unsweetened lite coconut milk
- 3 tablespoons Thai green curry paste
- 1 small onion
- 2 garlic cloves, peeled and chopped
- 1 medium red bell pepper, coarsely chopped
- 1 stalk lemongrass, outer leaves stripped and lower section cut into 3-4-inch pieces, split and slightly crushed, or the grated zest of 1 large lemon
- 1-2 tablespoons fresh ginger, minced
- 1-2 dried hot peppers, or 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1 cup frozen green peas
- 1 tablespoon cornstarch (add, mixed with cold water at the end of the cooking time)
- Heat oil in a medium saucepan. Brown chicken thighs in the hot oil, turning after 5 minutes and browning an additional 4-5 minutes. Remove chicken from pan and set aside. Add green curry paste and coconut milk to pan, stirring to completely amalgamate paste. Remove from heat and set aside.
- Layer onion, garlic, bell pepper and lemongrass in a 1-1/2-2-quart slow cooker. Sprinkle vegetables with ginger, dried hot pepper or red pepper flakes, and salt. Place chicken thighs on top.
- Pour the coconut and curry paste mixture over the top of the chicken. Cover and cook chicken until tender on high for 1-1/-2 hours, or on low heat for 3 hours. Add frozen peas, cook 10-15 minutes until peas are cooked At the end of the cooking time, dissolve cornstarch in a small amount of water and stir into the curry. Serve over jasmine rice with naan as an accompaniment. Recipe heavily adapted from Cuisine at Home Slow Cooker Menus.
- 1-1/2 cups water
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1 cup jasmine rice
- thinly sliced green onion
- In a saucepan over medium-high heat, bring water, butter and salt to a boil. Add jasmine rice, stir, cover and cook over low heat for 15 minutes until rice is tender and water is absorbed. Before serving, stir in sliced green onion.
- 2 teaspoons bread machine yeast
- 2 cups bread flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 teaspoon olive oil
- 1/2 cup plain yogurt
- 1/2 cup whole milk
- Topping-2 tablespoons unsalted butter and 2 tablespoons sesame seeds
- Add all ingredients except butter and sesame seeds in the order suggested by your bread machine manual and process on the dough cycle according to manufacturer's directions.
- Preheat oven to 450 degrees F. When the dough cycle has finished, remove the dough from the pan to a lightly floured surface. Cover with bread machine pan and let rest 10 minutes.
- Divide dough into 8 pieces. On a floured surface, roll each piece into an 8-by-4-inch oval. Lightly cover and let rise until doubled, about 20 minutes.
- Melt the butter. Brush the tops of each naan with butter and sprinkle with sesame seeds. On a baking sheet, place 4 naan and bake 7-10 minutes, or until golden. Lightly brush with water, stack and cover, or eat as soon as they are cool enough to handle.
- Repeat with remaining 4 naan. Recipe adapted from The Best Bread Machine Cookbook Ever-Ethnic Breads.
|Washing Up After the Meal|
This is my entry to The Soup Kitchen theme for September-wet curries, created and hosted by Deb of The Spanish Wok.
Please do not use images or text without my permission.