Slow Cooker Coconut Ginger Chicken & Vegetables
Serve this creamy and fragrant stew over Jasmine or brown rice. I like to top mine with a few chopped scallions. NOTE: My slow cooker bowl can be used on a burner which can then be transferred to its electric base to cook further, but if you have a different type, then simply prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added.
Serve this creamy and fragrant stew over Jasmine or brown rice. I like to top mine with a few chopped scallions. NOTE: My slow cooker bowl can be used on a burner which can then be transferred to its electric base to cook further, but if you have a different type, then simply prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added.
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 tablespoons cornstarch
- 4 cloves garlic peeled
- 1/2 teaspoon ground pepper
- 4 cloves garlic peeled2 inch cube of ginger (about 30 grams roughly chopped1 small sweet onion, peeled, quartered1 tablespoon olive oil2 tablespoons butter2.5 lbs boneless, skinless chicken thighs, cut into four2 cans coconut milk, not shaken2 tablespoons cornstarch1 can of baby corn cobs1 cup peas or frozen vegeta
- 2 inch cube of ginger (about 30 grams) roughly chopped
- 1 small sweet onion peeled, quartered
- 2.5 lbs boneless skinless chicken thighs cut into four
- 2 cans coconut milk not shaken
- 1 can of baby corn cobs
- 1 cup peas or frozen vegetables of your choice
- for the spice blend
- 1/2 teaspoon ground pepper1 teaspoon ground cumin1 teaspoon gro
- 1 1/2 teaspoons ground tumeric
- Carbohydrate 4.47771559927137 g
- Cholesterol 125.27630222202 mg
- Fat 8.97828234526175 g
- Fiber 0.510330980755841 g
- Protein 28.3153613921682 g
- Saturated Fat 3.31500547997284 g
- Serving Size 1 1 (194g)
- Sodium 146.508272362649 mg
- Sugar 3.96738461851553 g
- Trans Fat 1.30329891706723 g
- Calories 218 calories
Step-by-step
- Combine ingredients from the spice blend together and set aside.
- In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
- In the bottom of a slow-cooker placed on a burner (see IMPORTANT note above), heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
- Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
- Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
- Drain the corn cobs and chop in half. Add to the slow-cooker.
- Place the slow cooker in the base and cook on low for 4 hours.
- Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
Decoding the Aromatics and Fats
The ingredient list hides the physical behavior of fats and starches under heat. Coconut milk separates naturally inside the can. Skimming the solid cream off the top yields about one cup of concentrated fat that acts as a thickening agent later. Pulsing garlic, ginger, and onion into a paste creates maximum surface area, allowing the cell walls to rupture and release pungent sulfur compounds directly into the melted butter and olive oil. Toasting the spice blend of cumin, coriander, and turmeric in that fat for two to three minutes cooks out raw earthiness by driving off moisture.
Managing Protein and Texture
Boneless, skinless chicken thighs demand proper handling to prevent stringy, dry meat. Cutting them into four uniform pieces ensures heat penetrates the thickest portions within the four-hour cooking window on low. Searing the pieces directly in the spiced aromatics before adding liquids renders surface fats and sets the protein exterior. Stirring the reserved coconut cream with cornstarch creates a slurry that thickens the simmering liquids without forming lumps, provided the starch hydrates fully during the final thirty minutes of heat.
Dietary Adaptations and Modifications
Adapting this dish for specific dietary restrictions requires careful ingredient substitution. Replace the dairy butter with a neutral cooking oil or plant-based margarine to maintain the fat ratio needed for the aromatics. Swap frozen peas for diced green beans or broccoli florets depending on glycemic needs or personal preference. Maintain the total volume of vegetables to ensure the braising liquid correctly balances the chicken weight.
