Description
Slow Cooker Basil Chicken Coconut Curry is tender, aromatic, and perfect for hands-off weeknight dinners. It’s rich with coconut milk, packed with herbs, and simple to prep.
Ingredients
6 bone-in skin-on chicken thighs, skin removed (about 2 and 1/2 pounds)
Salt and pepper
1 teaspoon oil
2 (13.5 oz) cans coconut milk (lite or full-fat)
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 and 1/2 tablespoons yellow curry powder
1/2 teaspoon chili powder
1 large red onion, chopped
8 cloves garlic, minced
2 jalapeños, seeded and finely chopped
1 tablespoon cornstarch
1 tablespoon cold water
1 teaspoon fresh ginger, grated
1/3 to 1/2 cup chopped fresh cilantro
Instructions
Instructions
Paste one step per line:
Season chicken thighs with salt and pepper.
Sear in oil on medium-high heat until browned (optional).
Place chicken in slow cooker.
In a bowl, mix coconut milk, curry powder, basil, chili powder, salt, pepper, and ginger. Pour over chicken.
Add onion, garlic, and jalapeños on top. Cover and cook on low for 6–7 hours.
Whisk cornstarch with cold water and stir into curry during last 30 minutes.
Garnish with fresh cilantro and serve over rice.
Notes
Notes
Boneless thighs can be used but reduce cooking time by 1 hour.
Add cayenne or more jalapeños for extra heat.
Freeze leftovers for up to 3 months.
Nutrition (per serving)
Serving Size: 1.5 cups
Calories: 420
Protein: 28g
Fat: 29g
Carbs: 12g
Sugar: 4g
Sodium: 650mg