Slow Cooker Basil Chicken in Coconut Curry Sauce

Slow cook your way to one of the best chicken curries I’ve ever had! The sauce has coconut milk, jalapeno, and red onion. It’s not too spicy, but has tons of flavor!

This recipe uses bone-in, skin-on chicken thighs that you sear on the stove before slow cooking. By the time they are done cooking, they are falling off the bone, and the caramelized flavor from the searing step has transformed the meat into something simply amazing. You could absolutely use chicken breasts in this recipe, but the meat won’t be quite as flavorful. You just can’t replace that dark meat. Make this soon! Slow cooking ftw!

Slow Cooker Basil Chicken in Coconut Curry Sauce


  •  6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
  •  salt and pepper
  •  1 teaspoon oil
  •  2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
  •  2 tablespoons dried basil leaves
  •  2 teaspoons salt
  •  3/4 teaspoon pepper
  •  1 and 1/2 tablespoons yellow curry powder
  •  1/2 or 3/4 teaspoon chili powder
  •  1 large red onion, chopped
  •  8 cloves garlic, minced
  •  2 jalapenos, 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


  1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
  2. Visit Slow Cooker Basil Chicken in Coconut Curry Sauce By For Full Instructions

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