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Karen's Spicy Coconut Chicken
This is such an easy recipe … I make this dish when preparing Indian themed buffets. Made in the slow cooker, the marinade can work it’s magic happily whilst I get on with other dishes! A proper good finger lickin’ chicken curry!
Serves: 6
Cooking Time: 3 hours
Ingredients
- 1kg skinless chicken (I use drum & thigh)
- 200g creamed coconut block
- 400g tin of chopped tomatoes
- 3 tablespoons marinade
Method
Put your slow cooker onto the low setting, add ingredients then cook for 3 hours stirring occasionally. Take off the lid half an hour or so before end of cooking time for sauce to thicken. So, so easy & delicious!
If you prefer, swap the drum & thigh for cubed skinless fillet or boneless thighs
Always check that your chicken is thoroughly cooked & piping hot before consumption
Method
Put your slow cooker onto the low setting, add the ingredients then cook for 3 hours stirring occasionally. Remove the lid half an hour before end of cooking time to allow the sauce to thicken … so, so easy & delicious!
NOTES
If you prefer, swap the drum & thigh for cubed skinless fillet or boneless thighs
Always check that your chicken is thoroughly cooked & piping hot before consumption
Ingredients
- 1kg skinless drum & thigh
- 200g block of creamed coconut
- Tin chopped tomatoes
- 3 tablespoons marinade
