Slowcooker Sri Lankan Chicken
5 chicken breasts
1 medium white onion, diced
1 knob of ginger, grated (about 2 tbsp)
4 thai chilis (I used two jalapenos and two serranos) - thinly sliced
4 cloves garlic
1 tbsp coriander
1 tsp turmeric
cayenne - a pinch if you like it mild up to 1/2 tbs to get it pretty fiery
1 tbsp curry powder (or 1/4 cup fresh curry leaves or 1 pandan leaf)
1 can coconut milk
2 tsp coconut oil
2 tbsp lemon juice
Get a large skillet going over medium-high heat (I am using cast iron) and
saute your onions, peppers, and garlic in 2tsp of coconut oil until the
onion starts to become translucent. Now add your spices and keep cooking
until it becomes very aromatic and gets a little bit of a toasted smell -
this will greatly enhance the flavor and strength of the spices.
Take your vegetable and spice mixture and scrape it into your slowcooker.
Pour in one can of coconut milk and your lemon juice. Mix well. Place your
chicken breasts in the mixture and ladle a bit of the sauce over the tops.
Cook on low in your slowcooker for 6 hours, or on high for 4 hours.
From: Adventures with Edna
Adventures with Edna