Coconut Chicken Curry

Curry for slow cooker

• Ready In: 4 hrs 30 mins
• Serves: 4-6

Ingredients

• 907  g boneless skinless chicken thighs (or breasts)
• 1⁄2 teaspoon salt, pepper, turmeric
• 1  tablespoon  oil (preferably peanut)
• 1  shallot (finely diced)
• 1  lime
• 1  cinnamon stick
• 2  star anise (optional)
• 1 (410 ml) can coconut milk
• 1⁄3 cup peanut butter
• 2  tablespoons curry paste
• 1  red pepper (cut into strips)
• 1  medium zucchini (thick diagonal slices)
• 2  tablespoons  coriander or 2  tablespoons parsley

Directions

1. 1. Cut chicken thighs in half and place in a bowl. Sprinkle with salt, pepper, and turmeric., and toss to coat.
2. 2. Heat oil in large non-stick pan over medium-high heat.
3. 3. Add chicken in 2 batches, and cook until golden (1 to 2 minutes). Add to slow cooker when done. Add shallot in last minute of cooking second batch.
4. 4. With peeler, remove a couple of wide strips from lime peel. Add juice of 1/2 lime, peel, cinnamon stick and star anise to slow cooker.
5. 5. Add coconut milk, peanut butter and curry paste to slow cooker. Stir until combined. Stir in red pepper and zucchini, then cover slow cooker.
6. 6. Cook on high for 4 hours (low for 8 hours). Serve over cooked rice sprinkled with coriander.