Below is the detailed outline to make this basil chicken with coconut curry sauce.
-
Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
-
Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
-
When the oil is hot, add 3 chicken thighs. Don’t put them too close together, you want to avoid steaming.
-
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.
-
Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don’t need to add more oil.
-
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.
-
Add 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. Let cool for a couple minutes.
-
Add the ginger to the slow cooker.
-
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.
-
Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
-
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, cauliflower rice, or naan.
Recipe source: The Food Charlatan
Photo source: Simple Recipes