Crockpotted Coconut Curry Chicken & topped with a Pistachio Pesto

 Coconut Curry Chicken with Pistachio Pesto on a bed of green beans and white rice
(picture courtesy Bill Ritson & Instagram)

Lately, I have been craving the nuttiness and sweetness of Coconut Curry, but somewhere along my craving I started to itch for a pesto dish as well. So this dish was born....

Ingredients:

Coconut Curry:
1 Family size pack of chicken thighs (fully thawed)

1 Can of Coconut Milk

2 Tbsp of Curry Powder

2 Tbsp of Tomato Paste

1 Tbsp of Olive Oil

2 Tbsp of Fresh Ginger (I eyeball how much 2 Tbsp would be and slivered them)

3 or 4 Cloves of Garlic

Salt and Pepper to taste & to season the chicken

Pistachio Pesto

(note: I used all ingredients to taste and preference.)

Bunch of Basil

Handful of pistachios

3 cloves of garlic

salt & pepper

Parm Cheese

Olive Oil

Coconut Curry Directions:
In the food processor I put all the ingredients in and put on high for a two or minutes until all the ingredients were blended together. I seasoned the chicken thighs (you can substitute the thighs for breast or drumsticks.) with salt and then place them in the crockpot. Then proceeded to pour the Coconut Curry blend over the chicken. Put the crockpot on low for 6 hours. 

Pistachio Pesto Directions:

In the food processor I put all the ingredients except for the Olive oil. I turned the food processor on and drizzled in the Olive Oil until it the was the consistency desired. 

I plated the chicken with some green beans and rice, but there are numerous options to eat this epically delicious meal with. Hope you enjoy! And as always, I always welcome comments or tweaks as well.