Recipe of Perfect Crockpot curried coconut chicken

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The ingredients needed to make Crockpot curried coconut chicken:

1. Prepare 1 whole chicken skinned and cut up
2. Take 1/2 large butternut squash cubed
3. Prepare 6 white cap mushrooms sliced
4. Prepare 5 carrots peeled and chopped
5. Take 1 medium yuca peeled and cubed
6. Prepare 1/2 can tomato paste
7. Prepare 1 can coconut milk
8. Make ready 1/2 tbsp garlic powder
9. Prepare 1/2 tbsp onion powder
10. Prepare 1/4 tsp ground nutmeg
11. Prepare 2 tsp dried cilantro
12. Take 1/2 tsp ground ginger
13. Get 1/2 tsp ground cumin
14. Make ready 1 tbsp ground pink himalayan salt
15. Take 1/4 tsp cayenne pepper
16. Prepare 2 tbsp curry powder
17. Prepare 2 tbsp oil of choice. I used grapeseed oil

The addition of coconut milk definitely. Actually, as I type, the Crock-Pot is bubbling away in the kitchen; and I'm not afraid to say that I've made this recipe three times in the past Which goes to show just how good this creamy coconut curry chicken is. Or maybe it shows that I'm an intrinsically obsessive. Crockpot Chickpea Curry Recipe - An easy vegetarian slow cooker chickpea curry recipe that is This Crockpot Chickpea Curry Recipe is a nod to the bright yellow aromatic chickpea curry I Chickpeas - The base of the curry.

Instructions to make Crockpot curried coconut chicken:

1. Pan sear chicken in 2 tbsp oil of choice until brown
2. Pour coconut milk, seasonings, and tomato paste in crockpot, stir until blended well and set to high.
3. Peel and cut vegetables into large cubes and place in crockpot. Stir until wet
4. When chicken is browned on all sides, place in pot along with oil drippings, stir until wet, and turn setting to low.
5. Cover and leave for 4 hours. Check, stir, and leave again for another 4 hours.
6. Serve and enjoy!

Or maybe it shows that I'm an intrinsically obsessive. Crockpot Chickpea Curry Recipe - An easy vegetarian slow cooker chickpea curry recipe that is This Crockpot Chickpea Curry Recipe is a nod to the bright yellow aromatic chickpea curry I Chickpeas - The base of the curry. Heavy Cream - Or, use full-fat coconut milk for a vegan version. Today's recipe for crock pot coconut chicken and cauliflower rice stew is one of those set-it-and-forget-it meals that comes together in a flash and then cooks nice and sloooow, allowing the flavors to develop and do their thang while you go about your day. More curry powder is added at the end of the cooking time, since the slow cooker tends to mute spice flavors.

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