Basil coconut curry chicken

Yippee for new slow cooker ideas! Love finding new recipes that essentially cook themselves all day and is ready for dinner when you are. Like this slow cooker basil coconut curry chicken. As promised to all my oh so lovely Instagram followers, I am sharing this week. 

This one is legit, my friends. Full of different flavors it yields the most delicious, tender, sweet yet spicy, chicken. You can use chicken thighs or breasts. I leaned thighs and browned mine up first but this is a step you most definitely can skip if you want to save time (and dirtying a dish) and everything will still be great. Promise.

For the coconut milk, I used lite. Plenty of dried basil, chili powder, and curry seasonings to mix in. And then at the end up thicken everything up with some corn starch while adding a little pop with the fresh ginger. Oh my yum. This recipe works great served over rice or cauliflower rice (because, spring break) and be sure to include the freshly chopped cilantro on top. Game changer.

All in all a great weeknight dinner that, hopefully, most of your family can get on board with. Try it out soon! 

SLOW COOKER BASIL COCONUT CURRY CHICKEN
Recipe adapted from the Food Charlatan

INGREDIENTS:

6 chicken thighs
salt and pepper
1 teaspoon oil
2 cans coconut milk (I used lite)
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 up
8 cloves garlic, minced
2 jalapenos, seeded and minced
1 tablespoon cornstarch
1 tablespoon cold water
1 teaspoon fresh ginger, minced
1/3 to 1/2 cup fresh cilantro, chopped
rice, for serving

DIRECTIONS:

Salt and pepper each chicken thigh and brown up in a skillet (a few minutes per side on medium high heat). This step is optional but adds a bit more depth of flavor.

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. The add in 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. Shred with a fork.
Add the ginger to the slow cooker.

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Whisk together and add this to the crock pot and stir.

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 and more cilantro on top.

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Courtney

Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...

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