Coconut Ginger Chicken

This dish is exotic. Its a wonderful Indian /Thai cross dish. It really could be both together or individual. With the leftovers I added a head of cauliflower. it was better then before! 

Ingredients
4 cloves garlic, peeled
3tbsp of ginger  roughly chopped
1 small sweet onion, peeled, quartered
1tbsp olive oil
2tbsp butter
2.5 lbs boneless, skinless chicken thighs, cut into four
2 cans coconut milk
2tbsp cornstarch
1 can of baby corn cobs
1 can water chestnuts
1 can bamboo shoots
1 head of cauliflower
1 red bell pepper
1 green bell  pepper 
1 cup peas or frozen vegetables of your choice

For the spice blend

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

Method

Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
Heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Move into a slow cooker.
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken. Drain canned items and add to the slow-cooker, and other vegetables of your choice cook on low for 4 hours.
Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas . Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.