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Jamaican curry chicken in a slow cooker. Let cook for 5 7 minutes until chicken is fully cooked. 1 tbs peanut oil 2 stems lemongrass trimmed crushed and chopped 3 4 tbs to your taste green curry paste 1 cup reduced fat coconut milk 2 3 cup chicken stock 500g chicken thighs fillets cut into bite sized pieces. Reduce heat cover and simmer stirring occasionally for 15 20 minutes until vegetables are.
Eggplant zucchini lime chicken curry prep 25 mins cook 35 mins serves 4. Add the remaining 3 tbsp of oil to a pan along with onion zucchini eggplant and cook on a medium high heat for 7 10 stirring occasionally until eggplant is brown and soft. Also you can check my zucchini boats with spicy chicken or my zucchini cheesy patties to get some creative ideas for this zucchini season.
Cut uncooked chicken breast into cubes. Move veggies to side of the pan and add chicken so it is in direct contact with the pan. Step 2 stir in coconut milk and stock.
Ingredients olive oil 1 brown onion finely chopped 4 cloves of garlic crushed 1tbs chopped ginger 1tsp turmeric powder 600ml chicken stock veg stock will also work 400ml coconut milk 4 tomatoes 1 green zucchini diced 1 eggplant diced handful of sliced mushrooms handful. Lemongrass and cook for 30 seconds until fragrant. Bring almost to the boil stirring often over medium heat.
Peel and dice onion. Add sliced onion eggplant and zucchini and let cook for 5 minutes stirring often until onions are translucent and eggplant and zucchini are somewhat soft. Add more oil if needed add curry paste and stir for 1 minute.
Add chicken eggplant zucchini and green onions.
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