As many of you are putting your slow cookers away for the season. I am putting mine to work. It is T-ball season around here, which means practice twice a week from 5:30 – 7:00. Some times I feed the kids “dinner” at 4:30. Sometimes we come home to eat something already made. This is where the slow cooker comes in.
I just tried this chicken recipe and thought I would share it with you. Chicken on the bone, as we call it, is a usually a hit in my house. I am delighted because it is often the economical choice too.
Curried Chicken Thighs
- 8 chicken thighs
- 2 Tablespoons flour
- 2 Tablespoons olive oil
- 1 onion diced
- 2 garlic cloves crushed
- 3 Tablespoons grated ginger
- 1 cinnamon stick
- 3 teaspoons curry powder
- 6 whole cloves
- 2 bay leaves
- 1 14 oz can of diced tomatoes
- 1 cup coconut milk
- Trim excess skin and fat from chicken. Coat with flour.
- Heat oil in skillet. Add thighs cook both sides until golden brown.
- Arrange chicken on the bottom of the slow cooker.
- Heat oil in skillet again. Add onion. Cook until onion is browned. Stir in cinnamon stick, curry powder, spices, and bay leaves. Cook for about a minute and then add tomatoes and coconut milk.
- Pour sauce over chicken in the slow cooker. Cover with the lid.
- I prepared this during nap time and then put the slow cooker on high for 4 hours. The recipe also says that it can be left all day (6-8 hours) on low.