My aunt M gave us some fresh ginger last weekend, and I knew right away that I was going to make some sort of curry. I tend to use the same flavor combinations in my everyday cooking (olive oil, garlic, onions, red pepper flakes, more garlic, etc.), so I decided to switch things up a bit. Since I had a can of Trader Joe’s lite coconut milk as well as some brand new Trader Joe’s curry powder, I decided the perfect dish to make would be a slow cooked peanut chicken curry. I’ve talked to you guys before about how difficult it can be for me to come home after a long day and find the motivation to cook a fabulous dinner.
My slow cooker is one of my best friends in the kitchen. I prepare everything the night before and the next morning, I can just throw everything in my slow cooker and dash to work. I used chicken thighs because I like their flavor better than chicken breasts. I always get chicken thighs with the bone-in and then just cut the skin off to make them healthier. I browned the chicken thighs for a few minutes as well as the carrots, onions, celery, garlic and fresh ginger. I placed all of that in one large tupperware container and let sit in the refrigerator overnight. The next morning, I dumped that into the bottom of my slow cooker and added the fresh snap peas on top. I then whisked the curry powder, chicken stock, and peanut butter until smooth. I added that on top of everything. In a separate bowl, I whisked the coconut milk and the corn starch and added that in last. I allowed to cook on low for 8 hours. I love my slow cooker because I have a timer, so I can set that for however many hours or minutes I want and after it cooks for the allotted time, it turns the heat to warm. Since I’m gone for 11 hours every day, this works well for me because when I get home the meal is still warm, and all I have to do is prepare the rice.
What are your favorite slow cooker meals? Please share! I’m always looking for new slow cooker recipes to try!
- 3 tbsp canola oil
- 6-8 chicken thighs (I take the skin off, but keep the bone in)
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 medium onion, diced
- 2 tbsp peeled and grated fresh ginger
- 2 cloves garlic, minced
- 1 cup snow peas
- 2 tsp curry powder
- 3 cups chicken stock
- 1/2 cup creamy peanut butter
- Salt and pepper to taste
- 1 cup coconut milk
- 2 tbsp cornstarch
- 1 1/2 cups Jasmine rice
- 1/3 cup fresh snap peas for garnish
- In a skillet, heat the olive oil over medium heat. Add the chicken thighs and cook for several minutes until brown. Remove from pan and set aside.
- In the same skillet, add the carrots, celery, and onion and cook until soft, about 5 minutes. Add the fresh ginger and garlic and cook an additional 1 minute.
- Place chicken thighs on the bottom of your slow cooker and place carrots, celery, onions, ginger, and garlic on top. Add the snow peas.
- In a separate bowl, add the chicken stock, curry powder, peanut butter, salt, and pepper and whisk until smooth. Add to the slow cooker.
- In another bowl, add the cornstarch to the coconut milk and whisk until smooth. Add to the slow cooker.
- Cook for 6 hours on low or until curry has thickened and chicken is cooked.
- In a small saucepan, cook Jasmine rice according to directions.
- Serve chicken curry over rice.
- Sprinkle fresh snap peas over curry for some added crunch.
*Adapted from William Sonoma Chicken