Name: Coconut Curry Chicken Recipe
Ingredients: 1.5 lbs chicken thighs, diced; 1 can (14 oz) coconut milk; 2 tbsp curry powder; 1 onion, chopped; 2 garlic cloves, minced; 1 cup bell peppers, chopped; 1 cup broccoli florets; 1 tbsp ginger, grated; Salt and pepper to taste; Cooked rice for serving

Ingredients

Scale

1.5 lbs chicken thighs, diced

1 can (14 oz) coconut milk

2 tbsp curry powder

1 onion, chopped

2 garlic cloves, minced

1 cup bell peppers, chopped

1 cup broccoli florets

1 tbsp ginger, grated

Salt and pepper to taste

Cooked rice for serving

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Instructions

1. Prepare the Chicken Base:
  - - Place the diced chicken thighs, chopped onion, minced garlic, curry powder, grated ginger, and a pinch of salt into the crock pot.

1. Add the Coconut Milk:
  - - Pour the can of coconut milk over the chicken mixture. Stir well to ensure all ingredients are evenly coated.

1. Incorporate the Vegetables:
  - - Add the chopped bell peppers and broccoli florets on top of the chicken mixture. Do not stir; allow the vegetables to sit on top.

1. Cook the Dish:
  - - Cover the crock pot and cook on low for 6-7 hours or high for 3-4 hours. The low and slow cooking process will allow the flavors to meld beautifully.

1. Serve and Enjoy:
  - - Once cooked, serve the coconut curry chicken over a bed of cooked rice. Enjoy the rich and aromatic flavors of your homemade dish.

Nutrition

Serving Size: One Normal Portion
Calories: 350
Fat: 20g
Carbohydrates: 18g
Fiber: 3g
Protein: 25g