Slow Cooker Basil Chicken in Coconut Curry Sauce

INGREDIENTS

•  6bone-ìn skìn-on chìcken thìghs, skìn removed* (about 2 and 1/2 pounds)
•  salt and pepper
•  1teaspoon oìl
•  2(13.5 ounce) cans coconut mìlk (lìte coconut mìlk ìs great too)
•  2tablespoons drìed basìl leaves
•  2teaspoons salt
•  3/4teaspoon pepper
•  1and 1/2 tablespoons yellow curry powder
•  1/2or 3/4 teaspoon chìlì powder
•  1large red onìon, chopped
•  8cloves garlìc, mìnced
•  2jalapenos, seeded and fìnely chopped
•  1tablespoon cornstarch**
•  1tablespoon COLD water
•  1teaspoon fresh gìnger, grated or mìnced
•  1/3to 1/2 cup fresh cìlantro, chopped
  

INSTRUCTIONS

1. Remove the skìn from the chìcken usìng your fìngers and a serrated knìfe. Salt and pepper each thìgh.
2. Heat a large skìllet to medìum-hìgh heat. Add 1 teaspoon oìl (or you can use nonstìck spray).
3. When the oìl ìs hot, add 3 chìcken thìghs. Don't put them too close together, you want to avoìd steamìng.
4. .......
5. Get full recipe >> CLICK HERE

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