Slow Cooker Coconut Ginger Chicken With Vegetables

     As we await Hurricane Sandy, I am anxious to get done as many tasks and chores that use electricity for fear that we may lose power.  So as I am blogging, the dishwasher and drier are running, a new book has been downloaded to read on my iPad, and meals are in the process of being prepared.  We went to the store last night to pick up some snacks and diapers and many of the shelves were bare.  Who knew that chips were a storm necessity? Here's to the hope that the storm passes quickly and as quietly as possible.

Slow Cooker Coconut Ginger Chicken with Vegetables

 Ingredients
2 cloves garlic
1 small onion
1 inch cube of ginger
1 tbsp olive oil
1 tbsp butter
1 lb chicken, cut into bit sized pieces
1 can coconut milk, not shaken
1 tbsp cornstarch
1 cup peas
1 cup corn

1/2 tsp pepper
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp ground tumeric
1 tsp salt

Method
1. Combine the spices in a small bowl and set aside.
2. In the food processor, combine the ginger, garlic, and onion.  Pulse until a paste is formed.
3. Place the olive oil and butter in the bottom of your slow cooker.  Place the pot from the slow cooker over your stove burner, on medium high heat.  Add the garlic, onion, ginger paste and cook for a few minutes.  Then add the spice mixture and cook for a few minutes while stirring constantly.
4. Move the contents in the slow cooker pot to one side and then add the chicken to the opposite side.  Cook the chicken slightly on all sides and then stir in with the spices.
5. Open the coconut milk and remove the cream from the top and save it in a small bowl.  Pour the remaining coconut milk over the chicken.
6. Add the corn to the mixture and place the crock pot bowl back in the crock pot.  Set on low and cook for 4 hours.
7. Add the cornstarch to the saved coconut cream and whisk together.   Stir into the crock pot and add any additional vegetables.  Cook for another half hour before serving.