Saturday, June 10, 2017

Slow Cooker Basil Chicken in Coconut Curry Sauce

The girls made this for lunch last Sunday.  It is very good.  We served it over rice and cauliflower rice. 

Slow Cooker Basil Chicken in Coconut Curry Sauce

6 bone-in skin-on chicken thighs, skin removed*We used chicken breasts, boneless
salt and pepper
1 teaspoon oil
2 (13.5 ounce) cans coconut milk
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 and 1/2 tablespoons yellow curry powder
1/2 or 3/4 teaspoon chili powder
1 large red onion, chopped
8 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 tablespoon cornstarch
1 tablespoon COLD water
1 teaspoon fresh ginger, grated or minced
1/3 to 1/2 cup fresh cilantro, chopped

Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
We cubed the chicken breasts
Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).

When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming. We just browned all the cubed chicken.

Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.

Remove the chicken to a plate.

Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.

Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.   Add the chopped red onions, garlic, and jalapenos.   Add the browned chicken and stir to combine.

Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.

Add the ginger to the slow cooker.

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.

Shred the chicken, removing the bones and any tough bits. (We didn't need to do this as we cubed the breasts in the beginning)It should just be falling apart.

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.

Season with salt and pepper to taste. Stir in the cilantro.

Serve with rice, cauliflower rice, or naan.


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