Most of us get our taste of ethnic foods by going out to eat at restaurants. Usually, these cuisines are tough to cook at home, especially when it’s a completely new cooking style and flavor. But this doesn’t have to be the case at all. Using a slow cooker, make a tasty (not too spicy!) coconut curry chicken right at home.
Ingredients:
- 6 bone-in chicken thighs
- 2 cans coconut milk
- 2 tbsp dried basil leaves
- 2 tsp salt
- 3/4 tsp pepper
- 1 1/2 tbsp yellow curry powder
- 1./2 tsp chili powder
- 1 large red onion, chopped
- 2 jalapenos, seeded and finely chopped
- 8 cloves garlic, minced
- 1 tbsp cold water
- 1 tbsp corn starch
- 1/2 cup fresh cilantro
Directions:
Heat a skillet over medium-high heat. Add 1 teaspoon of cooking oil.
Once the skillet is hot, add the chicken thighs. Cook until they are nicely browned on both sides. Once browned, remove them.
In a crock pot, combine coconut milk, basil leaves, salt, pepper, yellow curry powder, and chili powder. Stir the mixture.
Add the red onions, garlic, and jalapenos.
Add chicken and stir. Make sure you coat the chicken in the mixture.
Cook on high heat for 4-5 hours or low heat for 6-8 hours.
Remove the chicken from the slow cooker and transfer it to a bowl. Let it cool.
In a small bowl, mix together the cornstarch and cold water. Make sure the resulting mixture is not lumpy in any way. Then add it to the crock pot.
Shred the chicken in the bowl. Remove bones and tough pieces. The chicken should be tender and be “falling apart.”
Add the shredded chicken to the crock pot and cook for another 10 minutes. Season with cilantro, salt, and pepper to taste.
Enjoy!
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