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
- Remove the skin from chicken thighs and season with salt and pepper.
- Brown the chicken in a skillet over medium-high heat for 2 minutes on each side. Set aside.
- In the slow cooker, combine coconut milk, dried basil, salt, pepper, yellow curry powder, and chili powder; stir well.
- Add chopped red onion, minced garlic, and jalapenos into the mixture.
- Place browned chicken thighs in the slow cooker and mix gently.
- Cover and cook on high for 4-5 hours or low for 6-8 hours.
- After cooking, add grated ginger and cornstarch mixed with cold water to thicken; stir well.
- Shred cooled chicken and return to the slow cooker; cook uncovered for an additional 10 minutes.
- Serve hot topped with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg