RECIPE OF THE DAY – Monett Times

COCONUT CURRY CHICKEN IN THE SLOW COOKER

Prep time: Prepare dinner time: Prepared in: Servings:

30 Min.

4 Hr., 5 Min.

4 Hr., 35 Min.

6

INGREDIENTS:

■ 1 tablespoon coconut oil, or as wanted

■ 1 pound skinless, boneless rooster breasts, cubed

■ V2 medium onion, sliced

■ 1 tablespoon minced garlic

■ 2 (14 ounce) cans coconut milk

■ 3 tablespoons purple curry paste

■ 1 cup water

■ 1 head broccoli, reduce into florets

■ 1 giant yellow squash, diced

■ 2 stalks celery, diced

■ V2 cup shredded carrot

■ 2 peppers inexperienced chile peppers, diced

■ 2 tablespoons floor cardamom

■ 1 tablespoon garam masala

■ 1 tablespoon floor cumin

■ 2 teaspoons floor cinnamon

■ salt and floor black pepper to style DIRECTIONS:

1. Warmth oil in a skillet over medium-high warmth. Add rooster, onions, and garlic and brown rooster on all sides, 5 to

7 minutes.

2. Whereas browning the cubed rooster, combine purple curry paste in a number of the coconut milk, simply to mix it nicely. Add to a sluggish cooker, together with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add rooster combination.

3. Cowl and cook dinner till greens are tender and rooster is now not pink within the facilities, on Low for six hours, or Excessive for 4 hours.

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