Coconut Chicken Curry in the Crockpot
Coconut Chicken Curry in the Crock Pot
6 bone-in chicken thighs, skin removed
vegetable oil
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.