Whenever I try a new recipe, I do my best to use all the ingredients and follow directions to the letter. For this Slow Cooker Basil Chicken Coconut Curry Recipe, I found that I had most of the ingredients at home already. I was out of Chile powder, so I used this Mexican Adobe seasoning we got from Fresh Farms in Grosse Pointe. I also didn't brown the chicken thighs first as I read a comment that it works fine either way and the point of Slow Cooker/Crockpot recipes is less work.
Nighingale stocks up on sales and we had a ton of chicken thighs in our deep freeze. The boneless/skinless package I used was just under 3 lbs so I tinkered with the spice ratios a little. also, Natasha loves mixing ingredients so it was easier to round up on some of them.
Finally, I didn't understand that seeded meant taking the seeds out. Luckily, this recipe has enough Coconut Milk that it wasn't too hot to handle.
No comments:
Post a Comment
Comments Encouraged! And the nice thing about this blog is that I rarely get spam so don't need to moderate the comments.
I've set the comments up to allow anonymous users -- but I'd love it if you "signed" your comments (as some of my readers have done) just so you have an identity of sorts.