Slow Cooker Recipe #4

I am trying to get as many different genre's as possible into my top 5, so here is a venture from what I might typically make, but is so easy and especially yummy. Don't be intimidated by trying something Indian; this one turns out really good without a lot of fuss.

Coconut Curry Chicken

My sister in law made this for us once while we were visiting, and we have been trying to duplicate it ever since (I think we are close!). Crock potting makes it even easier. (It smells divine and exotic, without even ordering takeout.)

1 package boneless chicken thighs (not sure the weight, maybe  over 1 lb?)

1 can coconut milk (don't buy the low-fat, it isn't as creamy)

1-2 T or more (to taste) of your favorite curry paste (we like Pataks  the best, but have used several different things including mild curry powder)

1/4 c brown sugar (used at the end of cooking)

Spray the inside of the crock pot to prevent sticking, add the chicken thighs, and the mixture of the coconut milk and curry paste. Cover and cook on high for about 4-6 hrs, longer if you want the chicken to be more shredded.

Before serving, add the brown sugar and let it mellow through the dish. Serve over rice or with lots of naan, and garnish at will.

You can add vegies too, but the cooking times can vary depending on which vegies you want to add, so I left them out of this recipe. (I like it with potatoes and onions, but as with most curries, you can add whatever you like and it will probably be good.)

This is a great recipe for a rainy and quiet Sunday and since one of those is likely coming tomorrow, I thought it might be fitting to post this tonight. Love to hear what you think of it.