This was super easy to make and very tasty. I was a bit worried about using coconut milk, since I’m not a big fan of coconut flavors, but it was great. It gave the sauce a smooth consistency and a nicer consistency than using yogurt. I think this recipe can also be made successfully on the stove top, but it’s always nice to use the crock pot for an instant dinner when you come home from work!
1 lb. skinless, boneless chicken thighs
1 can coconut milk
4 garlic cloves, minced
1 jalapeno, chopped
1/2 red onion, chopped
3 T. cilantro, chopped
1 T. dried basil
3/4 T. curry powder
1/2 t. chili powder
1 t. fresh ginger, grated
Cornstarch if needed for thickening sauce
Rice or Naan
Brown the thighs in some olive oil in a hot pan until golden on both sides.
Combine coconut milk, basil, curry, chili powder, salt and pepper in a bowl. Mix altogether and pour into the crock pot.
Add the seared chicken, onions, jalapenos and garlic. Stir to combine.
Cook on low for 6 hours or on high for 3 hours until chicken is cooked through.
Add the ginger and, if the sauce needs more thickening add a slurry of cornstarch and water, and cook for another 15 minutes. Add the cilantro and mix.
Serve over cooked rice or with some Naan bread.