Tandoori and Coconut Slowcooked Chicken
- 1 whole Free Range Chook
- 2 smoked Onions
- 4 cloves Garlic (skin on)
- 3/4 can Coconut milk
- 4 Spring Onions (diced)
- Tandoori seasoning
- Pat your chicken dry before covering with tandoori seasoning and place inside your slow cooker on high.
- Then add coconut milk and diced remaining ingredients, and let sit for 120 minutes. The chicken will be amazingly moist. I usually put my chicken breast down in the liquid as this is the part of the chicken that can dry out the most.
- Keep the stock - I’m making a mushroom soup with mine today!