Basil Chicken in Coconut Curry Sauce is made in a slow cooker, may change your life

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I am not going to waste time with chit chat, I just need to tell you about this chicken in curry sauce immediately. 

I'm not going to claim that this is super authentic curry, or that I have deep skills in this area of cuisine. I don't. But I've eaten really good curry, and I was eager to recreate it as best I could at home recently. I found a couple recipes on Pinterest that used a slow cooker, and though I have a somewhat love-hate relationship with the appliance, I figured a creamy, flavorful, stew-like meal would hold up well. 

Man, it really did. Chicken thighs are seared before being added to a slow cooker with tons of spices and other flavor-builders like onion and garlic. Plus, coconut milk, a key ingredient here and something you should have on hand always. My new favorite thing to do is cook rice in coconut milk, which I highly recommend as a perfect pairing for this chicken dish. 

I am literally eating some right now, and it's so freaking good, even a week later. Next time I make this recipe, I’m going to try to double the amount of sauce it makes, so that I can slather it on everything. It is so perfectly spiced and colorful and delicious.

Click here for four more slow cooker recipes.

Basil Chicken in Coconut Curry Sauce

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8 bone-in chicken thighs, skin removed
Salt
Pepper
Olive oil
2 13.5-ounce cans coconut milk
2 tablespoons dried basil
2 teaspoons salt
¾ teaspoon pepper
1 ½ tablespoons yellow curry powder
¾ teaspoon chili powder
1 large chopped red onion
8 cloves minced garlic
2 finely chopped jalapenos
1 teaspoon minced fresh ginger
1 tablespoon cornstarch 

Start by seasoning chicken thighs with salt and pepper. Add them to a large skillet set over medium-high heat, along with a splash of olive oil. Cook for 4 minutes on each side, until browned. Remove from skillet and place on a plate.

To your slow cooker, add coconut milk through chili powder. Stir well, then add red onion, minced garlic and chopped jalapenos, plus the browned chicken. Place lid on cooker and cook on high for 4 to 5 hours.

Transfer the chicken to a cutting board, then add ginger to the cooker and stir. In a small bowl, combine cornstarch and  1 tablespoon cold water, then add to the slow cooker and stir into sauce. Shred the chicken, then return to cooker and coat chicken with sauce.

Cook for another 15 minutes with lid on. Serve with basmati rice. Serves about 6.

Source: Adapted from the Kitchn