Slow cooker aip coconut chicken curry

• Meat

  • 6 Chicken thighs

• Produce

  • 1 Broccoli to serve
  • 1 Brown onion, large
  • 1 Coriander to serve
  • 3 cloves Garlic
  • 1 4 cm piece Ginger, fresh
  • 1 Lime, Juice of
  • 1 Sweet potato, large

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 2 tbsp Fish sauce

• Baking & Spices

  • 1 1/2 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Liquids

  • 1/3 cup Water

• Other

  • 10 Freshcoriander stalks plus roots

Found on thepurpleladle.com

Description

Directions

• Place onion, garlic, ginger and coriander in a food processor and blitz until finely chopped and a paste had formed (TM speed 6/ 10 seconds).
• Heat oil in a large frying pan over medium heat. Fry paste for 2 minutes before adding turmeric and salt and frying for a further 2 minutes or until fragrant.
• Add chicken thighs to pan and brown on each side for approximately 2 minutes, coating well in the paste.
• Transfer chicken and paste to a slow cooker. Use 1/3 cup water to deglaze the frying pan (making sure you get all the tasty bits of paste) and pour the water into the slow cooker,
• Add sweet potato and coconut milk.
• Cook on the high setting for approximately 4 hours. Curry is ready when the sauce has thickened and the chicken pieces are falling apart.
• Add fish sauce and lime juice.
• Serve with coriander and steamed broccoli.