|Picture credit: This is not the exact one I used I just wanted to add a picture so you have an idea what I'm talking about. It does not have to be Thai coconut milk.|
Alright so another lovely reader expressed interest in my coconut milk curry chicken so this is another attempt for me to try to remember what I did. When it comes to cooking, I'm more of an artist rather than a scientist. I just do what comes natural to me and deal with the consequences later. Thankfully this meal came out good.
Note: This is not necessarily a Jamaican dish. Many Jamaicans (and other people from different cultures) cook curry chicken but I decided to add some things I found tasty from other cultures (particularly the coconut milk). Coconut milk is added to "rice and peas" (a staple item in Jamaica) but coconut milk is not normally added to our meat dishes.
-4-5 pieces of boneless skinless chicken breast (cubed).
-1 onion (chopped)
-1tbsp garlic (minced)
-1 tsp black pepper
-salt (maybe 1 tsp) ?
-1/2 tbsp ground cinnamon
-1/2 tbsp ground ginger
-1/2 tsp cumin
-2 tbsp curry powder
-1/2 tsp chili powder
-Optional: I also used a pepper cocktail mix that my grandparents made from peppers and herbs in their garden because hubby and I like spicy foods.
-1 can coconut milk
-1 cup water
Directions: Place all the ingredients above in a large bowl (except water and coconut milk) and mix together. Pour this mixture into a crockpot. Add the coconut milk and water, then stir. Cover crockpot and cook on low. I believe I let it cook for about 7-8 hours.
And that's it! Hope you find this useful.