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Ingredients - Slow cooker chicken passanda:
- Get 1 1/2 lb for chicken (diced)
- Take 1 onion (chopped)
- Make ready 3 cloves - garlic (minced)
- Prepare 2 tbsp for oil
- Give 3 tbsp mild curry paste
- Take 2 tbsp - tumeric (ground)
- Provide to taste Salt and pepper
- Give 2 tbsp of almonds (ground)
- Take 2 tbsp - dessicated coconut
- Give for Milk
- Prepare To finish
- Get 4 tbsp - double cream
- Provide 3 - hard boiled eggs (chopped)
This creamy and mildly spicy slow cooker chicken chili is our family's staple dinner recipe. Slow cooker pulled chicken—a combination of breasts and thighs—is served in its deliciously sweet and spicy homemade barbecue sauce. This slow cooker chicken and corn chowder soup uses creamy canned soups as its base, making it an extra-easy. Slow Cooker Chicken Parmesan and Pasta is everything you love in one pot.
Slow cooker chicken passanda steps:
- Add oil onion and garlic to a large saucepan and cook on high until onions have softened. Add chicken and cook for 3-4 minutes until meat is sealed.
- Season well. Stir in curry paste, tumeric, almonds and coconut and stir well.
- Transfer mixture into a slow cooker and add milk until everything is just covered and stir well. Cook on low for 4-5 hours stirring occasionally. Leave the lid off for the last 1/2 hour of cooking time to thicken.
- To serve stir in double cream and chopped egg.
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