This is one of the most delicious meals I’ve ever made in my slow cooker. It’s my version of Peanut Butter Curry Chicken, and it can be modified to your taste. You can use chicken, lamb, beef, or even shrimp. You can spice it up with jalapenos. Enjoy!
6 Chicken thighs
Rice of your choice
1 small onion
1/2 a red bell pepper
1/2 a green bell pepper
4 garlic cloves whole or chopped
2 carrot sticks chopped
Raw ginger minced (add to taste)
2 bay leaves
2 heaping tablespoons of all natural peanut butter
Curry powder or use a bottled sauce of curry like I did.
Curry olive oil (optional)
Spicy Mango Glorious Gherkin pickles (optional). Click the link for more details Glorious Gherkins.
1 lemon juiced
1 Not-Chick’n Cube
4 Allspice balls
3/4 cup of water
Seasoning salt, fresh ground pepper, garlic powder, and red chili pepper flakes
Put the chicken, vegetables, and seasonings in the slow cooker. Leave out the cilantro, pickles, and rice. Let the dish cook for 4 to 5 hours on high. Add the cilantro after the dish is done.
Meanwhile, cook the rice. I drizzle the rice with the curry infused olive oil.
Scoop the curry over the rice and add some Spicy Mango pickles. Delicious!