Crockpot Chinese Chicken Curry (Printable Version)
Slow-cooked chicken thighs with potatoes and carrots in a flavorful curry and coconut sauce.
# Ingredients Required:
→ Curry
01 -
680 grams chicken thighs, trimmed and cut for flavor absorption
02 -
1 onion, chopped
03 -
2 potatoes, diced
04 -
2 carrots, sliced
05 -
30 grams curry powder
06 -
120 milliliters coconut milk
07 -
240 milliliters chicken broth
# Guide to Cooking:
01 -
Heat oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
02 -
Add diced potatoes, sliced carrots, and curry powder to the pot. Stir thoroughly to coat all pieces evenly.
03 -
Add chicken thighs to the pot and brown on all sides, approximately 5 to 7 minutes.
04 -
Pour in coconut milk and chicken broth. Stir to combine and bring mixture to a gentle simmer.
05 -
Transfer contents to a crockpot, cover, and cook on low for 6 to 8 hours, or on high for 3 to 4 hours until chicken is tender and flavors meld.
# Extra Suggestions:
01 -
Browning the chicken before slow cooking enhances its flavor and texture.