Okay, maybe not the "sweet love" part. After all, this is not meant to be an homage to 9 1/2 Weeks.
So, remember that post about my working and potentially using our slow cooker? I received SO many awesome ideas from that post - via email, Facebook and the comments section. Frankly, I am still sifting through them. We got hung up after a few false starts where we found out in that uniquely soul-crushing way that using the high setting for long periods of time tends to result in Gobi Desert Worthy Chicken. I am surprised tumbleweeds did not come flying out of the damned pot. Now that we have figured out using the low setting is a vastly more palatable of an option, our slow cooking attempts have resulted in some divine dishes lately!
One of those culinary champions was a dish from my friend Andrea of Caucasian Curry. The best part about getting a recipe from a fellow Gori In Arms who is also in a Mixed Pickle Marriage, is that generally speaking, the recipes will be a slam-dunk when selling them to Manoj since the dish will have already been deemed Desi Worthy. It's a common misconception that Manoj only prefers spicy food -- actually, he prefers food with strong, complex flavors. Through careful research, I have managed to find nice substitutes for some of my old favorites. For example, Manoj will eat this Peruvian Chicken Soup, which features limes, cilantro and hard-boiled eggs. Certainly, this is not your grandma's chicken soup. (Unless you are Peruvian, natch.) But still, I often struggle when I really want something in the way of comfort food.
Thanks to Andrea and her Slow Cooker Thai Chicken, I have something to turn to now.
Andrea's Slow Cooker Thai Chicken
1 14 oz can light coconut milk
2 heaping tablespoons creamy peanut butter
2 tsp curry powder
2 tbs red chili sauce
1 tsp ground ginger
1 1/2 pounds boneless chicken (I used 2 to 2 1/2 lbs bone-in)
2 red bell peppers, sliced
1 large onion, sliced
3 cloves rough chopped garlic
5 green chilies
1/2 cup rough chopped roasted peanuts
1/2 cup fresh cilantro and lime for garnish
Note: Instead of curry powder and red chili sauce, Andrea uses 1 tablespoon red curry paste (Patak's Hot) Also, Andrea has added things such as carrots to this. Honestly, I believe this dish might have Kitchen Sink potential and I will certainly be viewing other veggies with a closer eye the next time I make this. YUM.
- In a 5- to 6-qt slow cooker, combine the coconut milk, peanut butter, curry paste and ginger. Mix well (I let the cooker heat up a bit to help melt the peanut butter)
- Add the chicken, peppers and onion. Stir thoroughly.
- Cook, covered, until chicken is cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours.
- Spoon the chicken, vegetables and sauce over the rice or noodles and sprinkle with the cilantro; serve with the lime wedges, if desired.