The quest for the perfect pound cake recipe is over. In case you were wondering, here it is! Third Time’s the Charm Pound Cake By weight: 1 lb high quality salted butter, softened 1 lb sugar 1 lb all purpose flour 1 lb eggs, beaten, […]
Month: March 2018
I came across a recipe on Pinterest billed as Basil Chicken in Coconut Curry Sauce. I had all the ingredients, have been trying to use my Crockpot more, and love Basil Chicken, so decided to give it a try.
While it was delicious, and I plan on making it again, it doesn’t resemble what I think of as Basil Chicken (which for me is the spicy Thai dish) so I’m just calling it Coconut Chicken Curry.
To speed up things I got everything out the night before (except the chicken, I left that in the fridge!). That morning I browned both sides of the chicken thighs, three at a time, removing them to a plate when done.
Meanwhile, I measured out the spices—curry, chili powder, salt, pepper—and dried basil leaves.
I poured two cans of coconut milk into the crock pot and whisked the milk to blend it, then added the herbs and spices.
And whisked that all together.
I also chopped one yellow onion, minced eight cloves of garlic, and seeded and finely chopped one jalapeno.
While the original recipe didn’t call for it, I was turning this into my recipe so with the chicken fat still hot in the pan I just sautéed the veggies for a few minutes until the fragrance of the garlic hit me, and then added the veggies to the crockpot.
Add the chicken, stir to coat, cover, and cook on low 6-8 hours.
The original recipe calls for removing the chicken, then adding ginger, and a cornstarch slurry, then cooking another 10 minutes before adding back in the chicken. The ginger added a lot, but the slurry did nothing (didn’t thicken it or help emulsify it) so I won’t bother with that the next time.
This was really tasty. I added some cilantro and a squeeze of lime juice when I ate it. You can serve it with rice, cauliflower rice, whatever your pleasure. I basically ate it as soup.
My version was based on a recipe from The Food Charlatan, found here.
Coconut Chicken Curry in the Crock Pot
6 bone-in chicken thighs, skin removed
salt and pepper to taste
2 13.5 cans coconut milk
1 yellow onion, chopped
1 jalapeño, seeded, ribs removed, finely chopped
8 cloves garlic, minced
2 Tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon black pepper
1 1/2 Tablespoons yellow sweet curry powder
1 teaspoon ginger paste or minced fresh ginger
Cilantro to garnish
Heat vegetable oil in a large sauce pan over medium high heat. Season the chicken thighs with salt and pepper, and brown 2-3 minutes per side.
Meanwhile, add the coconut milk to the slower cooker. I had 1 can of lite, and one regular, but may try using both lite next time. Whisk the coconut milk until smooth, and then add the basil, salt, pepper, and curry. I used Penzeys sweet curry powder.
Remove the chicken thighs to a plate after they are browned. Lower the heat to medium and using the same pan, add the onion, garlic and jalapeño. Sauté briefly, just until the fragrance of the garlic hits you. 30 seconds to 1 minute.
Add the veggies to the coconut milk blend and mix well. Add the chicken thighs and stir to coat. Put the lid on, and cook 6-8 hours on low.
Remove the chicken thighs to a plate and let cool briefly. Stir in 1 teaspoon of ginger paste or minced fresh ginger. I used Garden Gourmet ginger paste, which I am more likely to have around and I like how well it blends.
Remove the chicken from the bone, shred it, and return to the slow cooker. Cover and cook another ten minutes.
Top with cilantro when serving. I ate it on its own, but certainly you can serve it over rice or cauliflower rice.