Mama loves her some exotic flavors and this is no exception. The colors are so beautiful in this dish that your eye plumbing might actually start leaking. I know mine almost did and I don’t cry for just anything.
4 cloves of garlic
2 inch piece ginger, cut into 4 pieces
1 small onion, cut into 4 pieces
1 tbsp olive oil
2 tbsp butter
8 boneless, skinless chicken thighs
2 cans of coconut milk (do not shake or else you will mess this up!)
2 tbsp cornstarch
1 can baby corn
1 cup frozen veg of choice
Curry Spice Blend:
**1/2 tsp ground pepper **1 tsp ground cumin ** 1 tsp ground coriander ** 1 1/2 tsp ground turmeric ** 1 tsp salt **
Time to create magic!
In a food processor, mix garlic, ginger & onion until very small.
In a small saucepan, heat up olive oil and butter. Stir in garlic/ginger/onion mix.
Let that ish sizzle for a few and then add in the spices.
While these flavors come together, add your thighs to the slow cooker. Not your thighs, the chicken’s!
Time to moisturize with the curry paste.
See how delightful the color is. Sniff sniff.
Now, read this part at least twice before proceeding. DO YOU UNDERSTAND THE WORDS THAT ARE COMIN’ OUT OF MY MOUTH? Carefully open the cans of coconut milk trying not to disturb the prize inside. The cream will have risen to the top. It’s thick like yogurt. Carefully scoop this out from each can and place in a separate bowl. The remaining liquid is the milk. Pour the milk from both cans over the thighs, you want the chicken covered.
Throw in the corn.
Cover and cook on low for 4 hours.
After the 4 hours is up, combine the reserved coconut cream and cornstarch. Pour over the food in the crockpot and add the veg. I know I originally was going to add only cauliflower, but peas made it look even purtier. See ……
Cook for another hour on low and serve hot.
Oh yeah! Side note, if you want higher blood pressure or heartburn, aka need it more salty or spicy, add what makes you all warm and fuzzy. I squeezed on some sriracha and it was the bomb!