My new friend Cara has a great blog and always has interesting (and healthy!) recipes. I remembered reading about some of her slow cooker meals and decided to peruse her site (http://carascravings.blogspot.com/) for some recipes. Since I already had the slow cooker out on the counter from the brisket, I wanted to use it again!
I stumbled upon her recipe for Crockpot Coconut Peanut Curry Chicken. This combines some of my favorite flavors: cilantro, lime, peanut, etc. I'll let you check out the recipe on her http://carascravings.blogspot.com/2009/09/crockpot-coconut-peanut-curry-chicken.html. I made a few edits for my version. I used the full crockpot to make sure there were plenty of leftovers for the week. I used 4 large boneless skinless chicken breasts and approximately doubled the amounts of the other ingredients. Also, I substituted in natural chunky peanut butter (Cara uses a fancy PB2 that you can read about on her site).
To start, I assembled the spices, minced ginger, and diced jalapenos for the sauce.
slow cooker for 6 hours on low. I think I ended up taking it out after 5 hours, because the chicken was cooked all the way through and I planned to reheat the dish before eating it. The chicken was practically falling apart after cooking - nice and moist. Here's a look at it after cooking:
basmati rice version. There are two generous servings in each pack - no mess to clean up!
This was a dish that will get added to our repeat recipe list. The flavors work well together and it reheated very well for a few days of lunches. Thanks Cara!