Crockpot Thai-Indian Fusion Chicken with Coconut Curry and Spiced Chickpeas
This unique crockpot recipe combines the rich flavors of Thai coconut curry with the aromatic spices of Indian cuisine, creating a delightful fusion dish that is both comforting and exotic. The chicken is slow-cooked to perfection, infused with coconut milk, lemongrass, and a blend of Indian spices, while spiced chickpeas add a hearty texture and flavor contrast.
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Begin by seasoning the chicken thighs with salt, pepper, and turmeric. Heat a skillet over medium heat and add 1 tablespoon of coconut oil.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Sauté for 5 minutes until the onion is translucent.
Stir in 1 tablespoon of red curry paste and cook for an additional minute. Pour in 1 can (13.5 ounces) of coconut milk and 1 tablespoon of soy sauce, mixing well.
Transfer the chicken to the crockpot and pour the coconut mixture over it. Add 1 stalk of lemongrass, bruised, and 1 tablespoon of lime juice.
Cover and cook on low for 6 hours or high for 3 hours. Meanwhile, rinse and drain 1 can (15 ounces) of chickpeas.
In a small bowl, mix 1 teaspoon of cumin, 1 teaspoon of coriander, and 1/2 teaspoon of cayenne pepper.
Toss the chickpeas with 1 tablespoon of olive oil and the spice mixture. Spread them on a baking sheet and roast in a preheated oven at 400°F for 20 minutes until crispy.
Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the sauce and stir to combine.
Serve the chicken over rice or quinoa, topped with the roasted spiced chickpeas and fresh cilantro.
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