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Crock-Pot Chicken Curry


  • Author: Ashley Thomas

Ingredients

  • 1 ½ pounds chicken drumsticks (approx. 5 drumsticks), skin removed
  • 1 (13.5 ounce) can Organic Coconut Milk
  • 1 onion, finely chopped
  • 4 cloves garlic, minced (I used my garlic press)
  • 1-inch knob fresh ginger, minced
  • 1 Serrano pepper, minced
  • 1 tablespoon Garam Masala
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • salt and pepper, adjust to taste

Instructions

  1. Cut around the bottom of each drumstick to cut the tendons – then use a paper towel to remove the skin from the chicken.
  2. Add the chicken and the rest of the ingredients to a slow cooker and cook on low for 5-6 hours.
  3. Watch as the tender meat barely clings to the bones… then eat 🙂