Ingredients
-
1
-
-
2
-
2
-
1/2
-
1/2
-
2
-
2
-
1
-
1
-
1
-
2
-
-
-
Directions
Indonesian Coconut Chicken Crock Pot, Adjust all seasonings to taste This can also be made in the oven , I made this recipe on the stove top instead of the crockpot I thought it was little bland so I added some chicken stock and it tasted much better, next time I will tweak the amount of spices I liked the fact that I always have these ingredients in the house and don’t have to go to the grocery store , I made this for my family and held my breath Then I heard my kids saying things like mmmm , this is good, mom , and I had to check to see if they were actually my kids! used 400 ml of coconut milk, about double the garlic, an extra tsp of cumin & corriander, and doubled the cinnamon & fennel I also added about a tsp of turmeric for color I didn’t rub the chicken with the spices; instead I mixed everything into a bowl and poured it over the chicken About an hour before cooking time was done I took the meat off the bones, then returned the meat to the sauce to finish cooking I think next time the addition of some green pepper, carrot, and eggplant would be great along with some heat, and maybe some thai basil This was a great dish Thank you for making dinner nice again!
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Steps
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1
Done
|
In a Small Bowl, Combine Garlic, Salt, Pepper, Cumin, Coriander, Crushed Fennel and Cinnamon. |
|
2
Done
|
Rub Mixture Over Chicken (if Desired at This Point the Chicken Can Be Marinated in the Fridge For 3-4 Hours, but It Is not Necessary). |
|
3
Done
|
Place the Chicken, and Any Leftover Seasoning Mixture, Onions, Coconut Milk, Water and Lemon Juice in a 4-Quart Slow Cooker; Cover and Cook on Low Setting For 6-8 Hours (or on High For 3-4 Hours). |
|
4
Done
|
Garnish With Green Onions. |
|
5
Done
|
Serve With Rice or Hot Cooked Noodles. |
|
6
Done
|
Note: For a Thicker Sauce Use Only 1/2 Cup Water Instead of 1 Cup. |
