Crockpot Chicken Curry

 

Crockpot chicken curry

I love this dish! It is so flavorful, but simple to make. I have made this several times, but I will try adding more veggies to the mix next time.

Ingredients

  • 2.5 pounds boneless chicken thighs

  • 1 tsp olive oil

  • 2 13.5 oz cans coconut milk

  • 1 large red onion, diced

  • 8 garlic cloves, minced

  • 2 tsp sea salt

  • 3/4 tsp pepper

  • 1.5 TB yellow curry powder

  • 1/2 tsp chili powder

  • 1 tsp grated fresh ginger

  • 1/2 cup chopped fresh cilantro

  • 2 TB dried basil leaves

  • 1 TB cornstarch

  • 1 TB cold water

Instructions

  1. Add oil to pan (or crockpot if yours can also simmer)

  2. Cook chicken about 2-3 minutes per side or until browned

  3. Combine coconut milk, basil, 2 tsp salt, 3/4 tsp pepper, yellow curry and chili powder (to taste) - stir well.

  4. Add coconut milk combo to the crockpot, add chicken, and onions, garlic, and jalapenos

  5. Cook on low for 4-5 hours

  6. Remove chicken and shred well

  7. Add the ginger to the mixture

  8. In a small bowl, combine cornstarch and 1 TB COLD water - stir to combine. Add to the crockpot and stir.

  9. Return chicken to the pot and stir, cooking on low for another 10 minutes.

  10. Season with salt and pepper. Top with cilantro. Serve with Jasmine rice or naan, or cauliflower rice.

Dinner, Freezer MealDoris Steeredinner