Serve this creamy and fragrant stew over Jasmine or brown rice. I like to top mine with a few chopped scallions.
You can certainly use boneless, skinless chicken breasts in place of the thighs, but I prefer the dark meat and find it to have more flavour than the breast. It’s more affordable, too!
In the recipe I call for peas, but you can use any cooked or frozen vegetables you have on hand. In the version photographed above I tossed in a bag of my homemade stir fry packages
of vegetables, which worked perfectly with the dish.
My slow cooker bowl can be used on a burner which can then be transferred to its electric base to cook further, but if you have a different type, then simply prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added. If not, you will likely break your bowl, and cause a big mess.
Finally, this dish is not overly spicy as I serve it up to my kids. If you'd like a little more kick, double the ginger and add a 1/2 teaspoon of chili flakes.