Coconut Ginger Chicken & Vegetables

In the mood for healthy? With an Indian flair? This better be going on your menu this week. If you've never tried an Indian dish, you are missing out. They aren't difficult at all, and you can find the ingredients at any major grocery store (although sometimes a trip to the ethnic market can be exciting). But here at Spice Traders, we have you all taken care of in the spice department, no translation needed!

simplebites.net

Coconut Ginger Chicken & Vegetables

4 cloves garic, peeled OR 2 tsp STM minced garlic

2 inch cube of ginger, roughly chopped

1 small sweet onion, peeled and quartered

1 Tbs STM garlic EVOO (extra virgin olive oil)

2 Tbs butter

2 1/2 lbs boneless, skinless chicken thighs, cut into fours

2 cans coconut milk, not shaken

2 Tbs cornstarch

1 can baby corn cobs

1 c peas (such as snow peas) or frozen veggies of your choice (see pic for ideas)

chopped scallions (green onions) for garnish

Jasmine rice for serving

For the spice blend:

1/2 tsp STM Tellicherry pepper, ground

1 tsp STM cumin, ground

1 tsp STM coriander, ground

1 1/2 tsp STM turmeric

1 tsp STM artisan salt (any flavor)

Combine ingredients from the spice blend together and set aside. In a mini food processor, combine garlic, ginger and onion and pulse until a paste forms. In the bottom of a slow cooker placed on a burner, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring occasionally. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the remaining liquid coconut milk over the chicken, both cans should barely cover the chicken. Drain the corn cobs and chop in half. Add to the slow cooker. Place the slow cooker in the base and cook on low for 4 hours. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another 30 min or until you deem the chicken cooked and the vegetables hot.