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Friday, December 5

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
2 tablespoons
Baby corn cobs, drained
1 can
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.

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