Crock Pot Coconut Curry Chicken

Instructions

1. 1

   [Crockpot method]

2. 2

   Combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and a pinch of salt in the slow cooker; toss to coat and let sit for 10 minutes. Add the onion, potatoes, coconut milk, and fish sauce. Cover and cook on low for 5 to 6 hours, or high for 3 to 4 hours.

3. 3

   Turn the heat to high and cook uncovered for 15 minutes, until thickened. Stir in the cilantro, lime zest, and lime juice.

4. 4

   Melt the butter with the garlic in a small pan until lightly browned, then remove from heat and stir in the green onions.

5. 5

   Serve the chicken and sauce over rice, spooning the garlic butter over top.

6. 6

   [Instant Pot method]

7. 7

   Combine the chicken, yogurt, curry paste, curry powder, ginger, lemongrass paste, and a pinch of salt in the Instant Pot; toss to coat and let sit for 10 minutes. Add the onion, potatoes, coconut milk, and fish sauce. Seal the lid and cook on high pressure for 8 to 10 minutes.

8. 8

   Release the pressure, then switch to sauté mode and cook uncovered for 5 to 10 minutes, until thickened. Stir in the cilantro, lime zest, and lime juice.

9. 9

   Melt the butter with the garlic in a small pan until lightly browned, then remove from heat and stir in the green onions.

10. 10

    Serve the chicken and sauce over rice, spooning the garlic butter over top.