Crock Pot Curry Chicken With Coconut And Peanuts

• 2 lbs boneless skinless chicken
• 1 large onion
• 3 garlic cloves
• 2 tablespoons peanut oil
• 1 beef double bouillon cubes (Knorr)
• 3 tablespoons curry powder
• 1 tablespoon minced ginger
• 3 tablespoons peanut butter
• 1 tablespoon chopped cilantro
• 1/2 glass white wine
• 1 cup hot water
• salt
• white pepper
• 7 ounces coconut milk
• cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)

1. Cut chicken into cubes, and sprinkle with salt and pepper.
2. Slice onion in julienne, and mash garlic.
3. Heat oil in a small sautee pan, and brown garlic and onions.
4. Set aside.
5. Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted.
6. Combine this with the coconut milk, curry, ginger, cilantro and wine.
7. Put chicken in crock pot.
8. Top with onions and garlic, and then with liquid mixture.
9. Cook on low heat for about 6-7 hours, or until cooked through and tender.
10. Add cornstarch slurry to thicken as desired.
11. Serve over steamed rice, with chopped cilantro and peanuts to garnish.
12. I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

chicken, onion, garlic, peanut oil, beef, curry powder, ginger, peanut butter, cilantro, glass white wine, water, salt, white pepper, coconut milk, cornstarch

Taken from www.food.com/recipe/crock-pot-curry-chicken-with-coconut-and-peanuts-37033 (may not work)