This is a slow cooker recipe, so it’s easy to make, and all you have to do is pair it with a rice that you like. Brown rice is usually best. From garlic, ginger, coconut oil and even coconut milk, there is a lot in this recipe to help you with your inflammation. The onion works into it as well.
- 4-6 Cloves Garlic, Minced
- 2 Inches Ginger, Chopped
- 1 Medium Onion, Sliced
- 1 Tablespoon Coconut Oil
- 2 Tablespoons Butter
- 2 ½ lbs. Chicken Thighs, Boneless & Skinless
- 2 Cans Coconut Milk
- 2 Tablespoons Cornstarch
- 1 Cup peas, Frozen
- 1 Can Baby Corn Cobs
- 1 Teaspoon Coriander, Ground
- 1 Teaspoon Cumin, Ground
- ½ Teaspoon Black Pepper, Ground
- 2 Teaspoons Turmeric, Ground
- 1 Teaspoon Sea Salt, Fine
All the spices should be blended together, and you’ll want to put them aside temporarily. Take a food processor, combining the onion, garlic, and ginger together. It should form a paste before you’re done.
Heat your oil and butter together carefully in the bottom of your slow cooker, and then ad in the puree, stirring well to combine. It should cook for two to three minutes, but you need to stir constantly or it will burn.
The chicken can then be added, making sure to cook it on all sides. Make sure it’s coated well with the mixture.
Place in your coconut milk from your cans. When you open the cans it is important you do not shake it so you can remove the cream. Just put in the broth part, and it should cover the chicken barely.
Drain the corn cops, chopping them in half before adding them to the mixture.
Cook it on low for four hours.
The cream you placed aside should be whisked with the cornstarch. Make sure it’s smooth before adding it to the chicken and stirring well.
Take your peas, adding them in while you cook for another thirty minutes.
Let cool, and it’s ready to serve.