Slow Cooker Basil Chicken in Coconut Curry Sauce

• Gluten free

• Meat

  • 6 Chicken thighs, bone-in skin-on

• Produce

  • 2 tbsp Basil, dried leaves
  • 1/3 cup Cilantro, fresh
  • 8 cloves Garlic
  • 1 tsp Ginger, fresh
  • 2 Jalapenos
  • 1 Red onion, large

• Canned Goods

  • 2 (13.5 ounce cans Coconut milk

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tbsp Cornstarch
  • 1 1/2 tbsp Curry powder, yellow
  • 3/4 tsp Pepper
  • 2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Oil

• Liquids

  • 1 tbsp Water

Found on thefoodcharlatan.com

Ingredients

• 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
• salt and pepper
• 1 teaspoon oil
• 2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
• 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

Directions

• 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. Dont 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 dont 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 its 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.