Slow Cooker Basil Chicken in Coconut Curry Sauce #dinner #healthydinner

This formula is an exemplary from the blog that I switched up to go in the moderate cooker. It worked out wonderfully! The first is here: Basil Chicken in Coconut Curry Sauce. It's a gigantic group pleaser. The sweetness from the coconut and the gritty tones from the yellow curry balance each other impeccably. Be that as it may, you need to marinate it and remain over the stove for some time, and recently I have been about the setting-and-overlooking it. Enter our trusty moderate cooker!

This formula utilizes bone-in, skin-on chicken thighs that you singe on the stove before moderate cooking. When they are finished cooking, they are tumbling off the bone, and the caramelized flavor from the singing advance has changed the meat into something essentially astonishing. You could totally utilize chicken bosoms in this formula, yet the meat won't be very as delightful. You can't supplant that dull meat. Make this soon! Moderate cooking ftw!

Moderate cook your approach to a standout amongst the best chicken curries I've at any point had! The sauce has coconut milk, jalapeno, and red onion. It's not excessively fiery, however has huge amounts of flavor!

Also Try Our Recipe : Broccoli and Rice Casserole

Ingredients

•  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

Instructions

1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
3. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
4. 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.
5. Remove the chicken to a plate.
6. Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
7. Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
8. Visit bit.ly/2uPiM2N for full instructions.

Read More Our Recipe : SLOW COOKER MEXICAN CHICKEN SOUP