• Place olive oil in a Dutch oven or cast-iron skillet. Brown the rabbit over very high heat, turn, brown the other side, and remove quickly to a plate. Set aside.
• Turn the heat down to medium. Lightly brown onions in the same skillet.
• Add garlic and mushrooms. Stir occasionally. Add more oil, if needed. When the mushrooms are soft and starting to brown on the edges, add the carrots. Stir for about 5 minutes.
• Add the tomatoes and spices and cook, stirring for about two more minutes, until spices are fragrant.
• Add the vegetable or chicken stock and green chillies
• Bring to boil, then turn down to very low. The stew should just simmer.
• Simmer for at least 2 to 3 hours.
• I always think it's best to plan on 2 cooking days for a great stew. Cool, and refrigerate overnight.
• About 1 hour before dinner the next day, reheat the Dutch oven on the stove.
• Just before serving, 20 minutes in the Dutch oven, add the coconut milk. Let that heat through.
• Mix the corn starch and water together in a small bowl. Whisk into the stew, five minutes before serving. Stir often until serving. If the stew starts to stick to the bottom of the pan, scrape the bottom of the pan clean. Low heat and stir more afterwards.
• Serve with Cinnamon fruity Rice.

For the slow cooker

• For the slow cooker. Add the rabbit pieces. Top them with the vegetables and sauce. Slow cook for about 5 hours.
• About 3 hours before dinner the next day, start the slow cooker on low and cook. Or cook on high for about an hour to heat the stew.
• One hour before serving, add the coconut milk and chickpeas.
• Fifteen minutes before serving, add the cornstarch slurry.