Yield: 4 servings
INGREDIENTS:
1 large yellow onion, about 2 cups diced
5 large garlic cloves, about 2 tbsp minced
1 Serrano chile pepper, about 1 tbsp minced (half deseeded)
1 tbsp finely grated fresh ginger
½ tsp ground cumin
¾ tsp ground coriander
½ tsp ground fenugreek
¼ tsp black pepper
¾ tsp salt
1 can coconut milk (not light)
2 cups fresh cilantro, chopped
4-6 chicken thighs (approx 1.25- 1.5 lb)
1 tbsp ghee (or olive oil or butter)
For garnish: fresh cilantro, toasted slivered almonds, and radishes
DIRECTIONS:
- Optional, but recommended: Brown chicken thighs prior to placing them in the Crock Pot. Heat a tbsp of ghee (or butter/olive oil) over high heat and brown both sides of chicken thighs until golden brown.
- Cut the Serrano chile pepper in half and remove the seeds from one half (unless you want it extra spicy… leave all seeds in if so)
- Finely dice the onion, garlic, and Serrano.
- Grate the ginger on the smallest grater setting and give the cilantro a rough chop, removing stems
- Add the above to the Crock Pot along with the salt and pepper, seasonings, and coconut milk
- Stir it all together until well-mixed (the sauce will be thick… that’s okay!)
- Once chicken is browned, add the chicken pieces to the pot, pressing them into the sauce.
- Pour in any drippings from the pan, as well.
- Cook it on high for 3½ hours or on low for 5½
- When done, serve it over rice and top it with fresh cilantro, toasted slivered almonds, and radishes, if desired.