Little Umbrella Chicken Curry

Prior to these past 3 months, I had only ever used a slow cooker once to make chili, which was also the one and only time I ever made chili.

Growing up, our go-to kitchen staple was a stovetop pressure cooker. My father always boasted about how an Algerian invented the pressure cooker (I'm still not entirely sure whether this is true!), so despite how much they terrified me as a kid (and for good reason and incident), that was always my go-to. However, since starting Three Nuts, I've had less time in the kitchen and more time out in the world, getting to know the community and meeting new customers. Almost every week now, before leaving for an afternoon market, I load up the slow cooker to guarantee a warm homecooked meal upon my return home. Yes, here is my confession: It took me 37 years to appreciate the wonders of a slow cooker.

I present to you:

LITTLE UMBRELLA CHICKEN CURRY 🍛 😋 

This turned out *chef's kiss* 🤌🏼. So good, Rod went back for seconds.

Flavorful, saucy, hints of spice, creamy coconut, and bursting with tropical notes of this one-of-kind nut butter. Delicious!

🥥🫚🍋🟩🍍

Here's the recipe:

🌰INGREDIENTS--

• 2 carrots, chopped
• 1 red bell pepper, roughly chopped
• 1 green bell pepper, roughly chopped
• ½ cup diced yellow onion
• 3-4 garlic cloves, minced
• 1" fresh ginger root, peeled and minced
• 2# chicken thighs
• 1 can coconut milk
• 1 tbsp Little Umbrella Cashew Butter**💥
• 1 tbsp fish sauce
• 1 tsp red curry paste
• 1 c. chicken stock
• 2 tbsp curry powder
• 1 tsp paprika
• sea salt
• ground black pepper
  

🍴STEPS--

1. Set crockpot to low.
2. Add all ingredients except chicken.
3. Stir ingredients thoroughly until well combined.
4. Add chicken and stir again, making sure to coat the chicken.
5. Place lid on crock pot and leave to cook for 3-4 hours.
6. When done, stir and thoroughly and season with salt and pepper to taste.
7. Serve over bed of rice and garnish with lime or cilantro.
8. Butter bing, butter boom! 💥 Enjoy!

💡TIP: Make it vegan! Sub chicken broth and thighs for veggie broth and tofu.