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Slow Cooker Basil Chicken with Coconut Curry Sauce
This easy and delicious slow cooker chicken curry is perfect for busy weeknights! Great flavor, tender chicken, and almost no work!
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Course:
Crock Pot Recipes
Cuisine:
Indian
Prep Time:
5
minutes
minutes
Cook Time:
6
hours
hours
30
minutes
minutes
Total Time:
6
hours
hours
35
minutes
minutes
Servings:
6
servings
Author:
Jenni - The Gingered Whisk
Equipment
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black
U-Taste 10 Piece Measuring Cups and Spoons Set
Crock-Pot 7-Quart Oval Manual Slow Cooker
Ingredients
2
lb
boneless
skinless chicken thighs
30
oz
coconut milk
2
TBSP
dried basil leaves
2
tsp
salt
1.5
TBSP
yellow curry powder
½
tsp
mild chili powder
1
large red onion
chopped
6
cloves
garlic
minced
1
small can diced green chiles
1
TBSP
cornstarch
1
TBSP
COLD water
1
tsp
fresh ginger
minced
½
cup
fresh cilantro
chopped
Instructions
Place the chicken into the slow cooker.
In a medium bowl, whisk together the coconut milk, basil, salt, curry powder, onion, garlic, ginger and green chiles.
Pour the sauce over the chicken.
Place the lid on the slow cooker and cook on low for 6 hours.
Remove the lid and use a fork to shred the chicken.
In a small bowl, whisk together the COLD water and cornstarch.
Add this to the slow cooker and stir to mix thoroughly.
Place the lid back on and allow to cook for another 10 minutes.
Sprinkle the cilantro on top.
Serve with rice and/or naan.