Ingredients
Scale
- 6 bone-in skin-on chicken thighs (skin removed)
- salt and pepper
- 1 teaspoon oil
- 2 13.5-oz cans coconut milk (lite coconut milk is great too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 & 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder (or 3/4 teaspoon)
- 1 large red onion (chopped)
- 8 cloves garlic (minced)
- 2 jalapenos (seeded and finely chopped)
- 1 tablespoon cornstarch
- 1 tablespoon water (COLD)
- 1 teaspoon fresh ginger (grated or minced)
- 1/3 to 1/2 cup fresh cilantro (chopped)
Instructions
- Season chicken thighs with salt and pepper. Sear in a skillet until browned on both sides.
- In the slow cooker, combine coconut milk, basil, curry powder, chili powder, salt, and pepper.
- Add chopped red onion, minced garlic, jalapenos, and seared chicken thighs to the mixture.
- Cook on high for 4-5 hours or low for 6-8 hours until chicken is tender.
- Shred the chicken and stir in cornstarch mixed with water. Cook an additional 10 minutes to thicken the sauce.
- Adjust seasoning and stir in fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg