Description
A heartwarming coconut curry chicken dish made in a slow cooker, combining tender chicken thighs with a dreamy coconut milk sauce infused with zesty spices.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (skin removed) (about 2 and 1/2 pounds)
- Salt and pepper, to taste
- 1 teaspoon oil (or non-stick spray)
- 2 (13.5 oz) cans coconut milk (lite coconut milk works 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 jalapeños, seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh ginger, grated or minced
- 1/3 to 1/2 cup fresh cilantro, chopped
Instructions
- Remove the skin from the chicken thighs and season them generously with salt and pepper.
- In a skillet over medium-high heat, heat the oil and sear the thighs for about 2 minutes on each side until golden brown. Transfer to a plate to rest.
- In the slow cooker, combine the coconut milk, dried basil, salt, pepper, curry powder, and chili powder. Stir the mixture until well blended.
- Add the chopped red onions, minced garlic, and jalapeños to the sauce, mixing to combine all the flavors.
- Nestle the seared chicken thighs into the coconut sauce, ensuring they are well covered, and cover the slow cooker with the lid.
- Cook on high for 4-5 hours or low for 6-8 hours until the chicken is tender and easily falls off the bone.
- Once cooked, carefully remove the chicken and allow it to cool slightly before shredding into bite-sized pieces.
- Add the fresh ginger to the sauce, stirring to infuse its flavors.
- In a small bowl, mix cornstarch with cold water and add to the slow cooker, stirring until the sauce thickens.
- Return the shredded chicken to the sauce and stir to combine everything beautifully.
- Cook for an additional 10 minutes, allowing the flavors to meld together.
- Adjust seasoning with extra salt and pepper, and fold in the cilantro before serving.
Notes
For maximum tenderness, opt for the longer low heat cooking time; this allows full flavor absorption and succulent chicken.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg