Chicken Pumpkin Coconut Curry
Heartwarming light winter squash curry with coconut milk in slow cooker
Equipment
- 1 slow cooker
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
Instructions
- Peel winter squash, remove seeds and cut in 1 in cubes
- Peel carrots and onions and cut in to bite size pieces
- Slice peppers, place all the above ingredients in the crockpot
- Add chicken thighs (I used frozen) pour both cans of coconut milk and top with salt, add the lid, and set to low.
- An hour before serving add the spinach, fresh basil, and cornstarch slurry. (this is optional, I just like it thickened up a bit.)
- 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!