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Slow Cooker Brazilian Coconut Curry.
Ingredients:
1kg chicken breasts, left whole
100g x crunchy peanut butter
I tin full fat coconut milk
2 x limes, zest and juice
2 x red onion, thinly sliced
10g x garlic paste
15g x cornflour
1tsp x turmeric
1 x chicken stock cube/pot
1tsp x chilli flakes
For garnish
Handful of roughly torn coriander
Sliced red chilli
Method:
1. Place all of the ingredients apart from the chicken in your slow cooker pot and mix thoroughly
2. Add in the chicken and mix well to coat
3. Cook in low for 5 hours
Serve with basmati rice and garnish according to taste.
Questions & Answers Brazilian Coconut Curry Recipe
Question: Do you use water with the stock or not?
Answer: Nope, just pop it in.
Question: Would you be able to dice the chicken breasts rather than leave whole x
Answer: Yep but I feel you’d have to cook the sauce without the chicken for a while to get the depth of flavour, then add it in halfway through.
Question: Could you use the corn flower at the end maybe?
Answer: As a traditional thickening measure, for sure.
Question: Silly question, do you make the stock cube up with boiled water or just crumble in???
Answer: just pop it in as it is. As you stir it occasionally it blends in.
