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jenrenee808

Chicken Pumpkin Coconut Curry

Heartwarming light winter squash curry with coconut milk in slow cooker
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Servings: 8
Course: Main Course
Calories: 334
Ingredients Equipment Method

Ingredients
  

  • 2 lbs Boneless Skinless Chicken Thighs
  • 2 cups Green Kabocha any winter squash is fine
  • 1 cup Chopped Onions
  • 1/2 cup Mixed Peppers I used banana peppers
  • 1/2 cup Carrots
  • 2 Cans Unsweetened Coconut Milk
  • 4 Cups Water Spinach
  • 10 leaves Lemon Basil I could have added more
  • 2 tbsp Cornstarch mix with equal parts of water before adding to avoid clumping
  • 2 tsp Salt add to taste

Equipment

  • 1 slow cooker

Method
 

  1. Peel winter squash, remove seeds and cut in 1 in cubes
  2. Peel carrots and onions and cut in to bite size pieces
  3. Slice peppers, place all the above ingredients in the crockpot
  4. Add chicken thighs (I used frozen) pour both cans of coconut milk and top with salt, add the lid, and set to low.
  5. An hour before serving add the spinach, fresh basil, and cornstarch slurry. (this is optional, I just like it thickened up a bit.)
  6. You can start making rice at this point and it will all be ready at the same time. Enjoy this amazing soul-comforting harvest curry!