20. Coconut Curry Chicken

3 lbs Chicken Thighs, skinned

2 tsp Garlic Salt

3 tsp Vegetable Oil

1 Large Onion, diced

6 Carrots

3 Ribs Celery, diced

5 Cloves Garlic, minced

2 tbsp Ginger Root, grated

2 tsp Lime Peel

2 tbsp Curry Powder

1 tsp Salt

1 tbsp Sriracha Sauce

1 Can Coconut Milk

¼ cup Whipping Cream

1 tbsp Lime Juice

½ cup Cilantro, chopped

1 ½ cups Long Grain Rice, cooked

Spray inside of slow cooker with cooking spray.

Heat 1 1/2 tsp. oil in a large fry pan on medium high heat.

Season chicken thighs with garlic salt. Brown HALF the chicken thighs, 6-8 minutes on each side. Place in the slow cooker.

REPEAT STEPS 2 & 3 FOR OTHER HALF OF CHICKEN THIGHS.

Add onion, carrots, celery, garlic, ginger root, lime peel, curry powder, and
salt to skillet. Cook 5 minutes, stirring frequently.

Add mixture to slow cooker. Stir in Sriracha, coconut milk, and whipping cream. Cover and cook on high for 4 hours.

Stir lime juice and cilantro into crock pot 15 minutes before serving.
Serve over cooked rice.