Thursday, 1 September 2016

Slow Cooker Chicken and Basil Coconut Curry

I rarely use my slow cooker, but I wanted something easy to make just before I went into hospital. So I got it out of the high up cupboard in which it is tucked. This curry is delicious. Please do adjust the chilli to your liking. I served it with rice and mango chutney.

Slow Cooker Chicken and Basil Coconut Curry
(from The Food Charlatan)
(Serves 6-8)

6 bone-in skin-on chicken thighs, skin removed
salt and pepper
1 tsp oil
2 cans coconut milk
2 tbsp dried basil leaves
salt and pepper
1 and 1/2 tbsp yellow curry powder
1/2 or 3/4 tsp chilli powder
1 large red onion, chopped
8 cloves garlic, minced
2 chillis, seeded and finely chopped
1 tbsp cornflour
1 tbsp cold water
1 tsp fresh ginger, grated or minced
bunch coriander, chopped

Remove the skin from the chicken and season each thigh. Heat the oil in a large frying pan to a medium-high heat. 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 mins, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 mins. Remove the chicken to a plate. Repeat searing process with the other 3 chicken thighs.

Meanwhile, combine the coconut milk, basil, salt and pepper, curry and chilli powder in a slow cooker. Stir to combine. Add the red onion, garlic, and chilli. Add the browned chicken and stir to combine. Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Leave to cool for a few mins. Shred the chicken, removing the bones and any tough bits.

Add the ginger to the slow cooker.

In a small bowl, combine the cornflour and water. Stir until it's not lumpy. Add this to the slow cooker and stir.

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 mins. Season with salt and pepper to taste. Stir in the coriander. Serve with rice or naan.

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