Crockpot Curry Chicken

Ingredients:

  • 6 boneless, skinless chicken thighs (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

Preperation:

 

  1. Salt and pepper each thigh. 
  2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray). 
  3. When the oil is hot, add your chicken thighs.  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. 
  4. 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.
  5. Add the chopped red onions, garlic, and jalapenos.
  6. Add the browned chicken and stir to combine.
  7. Cook on high for 4-5 hours, or on low for 6-8 hours.
  8. Add the ginger to the slow cooker.
  9. 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.
  10. Shred the chicken.  It should just be falling apart.  
  11. Top it off with some chopped cilantro. 
  12. Serve with rice with some roasted broccoli for a great winter meal!