Ingredients
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6 bone-in chicken thighs (skin removed, about 2½ pounds)
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Salt and pepper
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1 teaspoon oil
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2 cans (13.5 oz each) coconut milk (lite is fine)
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2 tablespoons dried basil leaves
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2 teaspoons salt
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¾ teaspoon pepper
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1½ tablespoons yellow curry powder
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½–¾ teaspoon chili powder
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1 large red onion, chopped
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8 cloves garlic, minced
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2 jalapenos, seeded and finely chopped
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1 tablespoon cornstarch
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1 tablespoon cold water
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1 teaspoon fresh ginger, grated or minced
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⅓–½ cup fresh cilantro, chopped
Instructions
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Remove the skin from chicken thighs. Season with salt and pepper.
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Heat oil in a large skillet over medium-high heat.
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Sear three chicken thighs for 2 minutes per side until browned. Remove to a plate. Repeat with remaining thighs.
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In a crock pot, combine coconut milk, basil, salt, pepper, yellow curry, and chili powder. Stir well.
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Add red onions, garlic, and jalapenos. Stir to combine.
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Place seared chicken into the crock pot, coating with the sauce.
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Cook on high for 4–5 hours or low for 6–8 hours.
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Remove chicken and let cool for a few minutes.
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Add ginger to the crock pot. Mix cornstarch with cold water, then stir into the sauce.
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Shred chicken, removing bones, and return meat to the crock pot. Cook 10 more minutes.
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Adjust seasoning with salt and pepper. Stir in cilantro. Serve with rice or naan.
Notes
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For spicier curry, increase chili powder or add cayenne pepper.
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This recipe is great for meal prep and tastes even better the next day.
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Can be frozen up to 3 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 300 minutes