INGREDIENTS:
6 ea Chicken Thighs, bone-in skin removed (about 2 1/2 lbs)
1 tsp Oil
2 cans Coconut Milk (light okay)
2 Tbs Basil Leaves, dried
2 tsp Salt
3/4 tsp Pepper
2 Tbs Yellow Curry Powder
1 Tbs Chili Powder
1 Lg Red Onion, chopped
8 cloves Garlic, minced
2 ea Jalapenos, seeded and finely chopped
1 Tbs Cornstarch
1 Tbs COLD water
1 tsp Ginger, freshly grated or minced
1/3 cup Cilantro, freshly copped
DIRECTIONS:
Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray.)
When the oil is hot, add 3 chicken thighs. Don’t put them too close together, you want to avoid steaming.
Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove chick to plate.
Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you won’t need to add oil.
meanwhile, in a slow cooker combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry and chili powder (to taste). Stir to combine.
Add the chopped red onions, garlic and jalapenos. Add the browned chicken and stir to combine.
Cook on high for 4-5 hours, or on low for 6-8 hours.
Remove chicken from the cooker and transfer to a plate or cutting board. Let cool for a couple of minutes.
Add ginger to the slow cooker.
In a small bowl, combine the cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this to the crockpot and stir.
Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
Season with salt and pepper to taste. Stir in the cilantro.
Serve with rice, cauliflower rice or naan.
Hellum's Kitchen 