One of my new years resolutions was cooking at least one actual meal, i.e. not pasta or a sandwich, per week. So far, I would say I’m at a good 75% success rate. My friend Jamie, cooked this and posted it and I had to try it out! I’m a sucker for a good curry! I got the recipe from 12Tomatoes and I must say, it turned out pretty delicious.
- 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
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 the chicken to a plate.
- 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.
- 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.
- 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 the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this to the crock pot 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.
You can replace the thighs in this recipe with chicken breasts. Use about 1 and 1/2 to 2 pounds. (Chicken breasts are less fatty and won’t reduce as much while cooking, so you need less meat to start with.)
And voila! My curry was a success! Although I clearly need to work on my food photography skills. 🙂
This recipe was originally taken from The Food Charlatan