Ingredients
- 2 teaspoons coconut aminos or soy sauce
- 1 habanero pepper minced
- 1/2 tablespoon coconut oil melted
- 1/2 tablespoon fresh garlic minced
- 1 1/4 teaspoon fresh lime juice
- 3/4 teaspoon fresh ginger minced
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/4 plus 1/8 teaspoon ground thyme
- 1/4 plus 1/8 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 pound boneless, skinless chicken thighs
- 1 cup full-fat coconut milk
- 1/2 cup crushed pineapple drained
- 1/4 cup red onion diced
- 1 tablespoon yellow curry paste
- 1/2 teaspoon salt
- 2 teaspoon tapioca starch
- Rice of choice for serving
- Cilantro for garnish
Instructions
- Mix all of the ingredients up to the chicken in the base of your slow cooker (mine is 7 quarts). Add in the chicken thighs and toss until they're evenly coated.
- In a medium bowl, whisk together the coconut milk, pineapple, red onion, curry paste, and salt. Pour over the chicken, making sure to cover it completely.
- Cover the slow cooker and cook until the chicken is tender on low heat, about 5-6 hours.
- Place the tapioca starch in a small bowl and whisk in 4 teaspoons of the cooking liquid from the slow cooker. Whisk back into the slow cooker until well mixed (it's easier if you take the chicken out to do this, then place the chicken back in).
- Turn to high and cook until the sauce has thickened, about another 1-1.5 hours.
- Serve over rice of rice and garnish with cilantro.