Ingredients
12
chicken thighs (about 3 lb), skinned
2
teaspoons garlic salt
3
teaspoons canola oil
1
large onion, cut into 1-inch pieces
6
carrots, cut into 1-inch pieces
3
stalks celery, cut into 1-inch pieces
5
cloves garlic, finely chopped
2
tablespoons finely chopped gingerroot
2
teaspoons grated lime peel
2
tablespoons curry powder
1
teaspoon salt
1
tablespoon Sriracha sauce
1
can (13.66 oz) coconut milk (not cream of coconut)
1/4
cup whipping cream
1 1/2
cups uncooked long grain rice
1
tablespoon lime juice
1/2
cup chopped fresh cilantro
Preparation
Spray 6-quart slow cooker with cooking spray. Sprinkle chicken with garlic salt. In 12-inch skillet, heat 1 1/2 teaspoons of the oil over medium-high heat. Add 6 of the chicken thighs; cook 6 to 8 minutes, turning once, until browned. Place chicken in slow cooker. Repeat with remaining 1 1/2 teaspoons oil and chicken.
Add onion, carrots, celery, garlic, gingerroot, lime peel, curry powder and salt to skillet. Cook 5 minutes, stirring frequently. Add mixture to slow cooker. Stir in Sriracha sauce, coconut milk and whipping cream.
Cover; cook on High heat setting 4 hours.
About 15 minutes before serving, cook rice as directed on package. Stir lime juice and cilantro into slow cooker. Serve chicken and vegetable mixture with rice.
