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Slow Cooker Coconut Ginger Chicken Healthy Recipe
• 2 Tbsp cornstarch • 1 can baby corn cobs • 1 cup peas or frozen vegetables • 1/2 tsp ground pepper • 1 tsp ground cumin • 1 tsp ground coriander • 1 1/2 tsp ground tumeric • 1 tsp salt • 2 tsp curry powder
• 4 cloves garlic peeled • 2 inch cube ginger, roughly chopped • 1 small sweet onion peeled, quartered • 1 Tbsp olive oil • 2 Tbsp butter • 2.5 lbs boneless, skinless chicken thighs • 2 cans coconut milk not shaken
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Pulse garlic, ginger and onion in a food processor until forming a paste. Heat olive oil and melt butter in a skillet. Add puree and stir well. Cook for a few minutes, then add spices. Cook for 2-3 minutes, stirring constantly. Add chicken to one side of the skillet. Cook chicken on all sides and coat with spices. Transfer ingredients to a slow cooker. Set aside cream from top of coconut milk. Pour remaining milk over chicken until barely covered. Drain corn cobs, chop in half, and add to slow-cooker. Cook on low for 4 hours. Whisk cornstarch with coconut cream until smooth and add to the chicken, stirring well. Add frozen peas or other vegetables. Cook for another 1/2 hour or until the chicken is cooked and the vegetables are hot.
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RETRACTION / CHIN TUCK Slowly draw your head back so that your ears line up with your shoulders.
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