Fast Food Friday

Coconut Curry Chicken

This slow cooker Coconut Curry Chicken is one of my all-time faves.

INGREDIENTS

6 skinless chicken breasts (you can use thighs, but it's more steps)

1 teaspoon olive oil

2 13.5-oz cans coconut milk, (lite will work too)

2 tablespoons dried basil leaves

2 teaspoons salt

3/4 teaspoon pepper

1 & 1/2 tablespoons yellow curry powder

1/2 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

I am using my Instant Pot, if you are using a standard Crock Pot, you will have to brown the chicken in a pan

Trim any fat or skin off the chicken breasts
Turn IP to saute mode, add 1 teaspoon olive oil
When the oil is hot, add breasts 2-3 at a time. Don’t overstuff the pot.
Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 2 minutes.
Remove the chicken to a plate.
Repeat browning process with the other chicken breasts.
In the Instant Pot, combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder. 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. (this thickens the sauce, you can use Xanthum gum too)
Slice or shred the chicken.
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 cauliflower rice.

Enjoy!

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