Coconut-ginger chicken

Pepper, freshly ground	½ teaspoon
Cumin, ground	1 teaspoon
Coriander, ground	1 teaspoon
Turmeric, ground	1 ½ teaspoons
Salt, kosher	1 teaspoon
Garlic, peeled	8 cloves
Ginger, peeled	60 grams
Onion, chopped	½ large
Olive oil	1 tablespoon
Butter, unsalted	2 tablespoons
Chicken thighs, boneless, skinless, cut into four pieces	2 ½ pounds
Coconut milk, cream separated if possible	2 cans
Cornstarch	2 tablespoons
Baby corn cobs, drained	1 can
Peas	1 cup

1. Combine the pepper, cumin, coriander, turmeric, and salt; set aside. 
2. In a food processor, combine the garlic, ginger, and onion; process into a paste. 
3. In a large skillet over medium-high heat, melt the butter with oil. 
4. Add the purée, and cook for 5 to 6 minutes. 
5. Stir in the seasonings, and cook for 2 to 3 minutes, stirring constantly. 
6. Move the vegetables to the edges of the pan, and add the chicken to the center; brown lightly on all sides, stirring to coat the chicken well. 
7. Transfer to the slow cooker pot. 
8. Reserving the coconut cream, about 1 cup, pour the coconut milk over the chicken. 
9. Add the corn. 
10. Cook on LOW of 4 hours. 
11. Whisk cornstarch with the coconut cream until smooth; add to the chicken, stirring well. 
12. Add peas, and cook for another 30 minutes to an hour, until the chicken is cooked and the vegetables are hot.