Slow cooker chicken curry

 https://thefoodcharlatan.com/wprm_print/27017

This was seriously good! Ended up making it on the stovetop instead because of my forgetfulness in the morning. Quite a bit of prep but I have no regrets. It was a lot of servings, maybe six.

Slow Cooker Basil Chicken in Coconut Curry Sauce

This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Servings 6 Servings

Calories 348kcal

Author Karen

Ingredients

• 2 1/2 lbs boneless skinless chicken thighs 
• salt and pepper
• 1 tablespoon coconut oil
• 2 13.5-oz cans coconut milk 
• 2 tablespoons dried basil leaves
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1 & 1/2 tablespoons yellow curry powder
• 1/2 teaspoon chili powder or 3/4 teaspoon 
• 1 large red onion chopped
• 8 cloves garlic minced
• 2 jalapenos seeded and finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon water COLD
• 1 teaspoon fresh ginger grated or minced
• 1/3 to 1/2 cup fresh cilantro chopped

Instructions (how I did it)

1. Slice up the chicken thighs into bite sized pieces, salt and pepper to taste, and sauté in coconut oil over medium high heat until no longer pink. Set aside

2. In the same pan, add more coconut oil and sauté red onions and jalapeños until softened, then add garlic and ginger and cook until fragrant. Add spices and stir until well blended.

3. Add coconut milk and cooked chicken back into the pan. Heat until bubbling and then simmer for some amount of time. 

4. Stir cornstarch into cold water in a coffee mug with a fork, then pour into the curry. Cook another few minutes until sauce has thickened. Add fresh cilantro and mix well.

5. Serve with plain white rice or naan or noodles or whatever floats your boat!

Instructions (slow cooker)

• Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
• 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.
• 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. 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.