Slow Cooker Basil Chicken in Coconut Curry Sauce

This recipe uses bone-in, skin-on chicken thighs thát you seár on the stove before slow cooking. By the time they áre done cooking, they áre fálling off the bone, ánd the cárámelized flávor from the seáring step hás tránsformed the meát into something simply ámázing.

Ingredients

•  6 bone-in skin-on chicken thighs, skin removed(ábout 2 ánd 1/2 pounds)
•  sált ánd pepper
•  1 teáspoon oil
•  2 (13.5 ounce) cáns coconut milk (lite coconut milk is greát too)
•  2 táblespoons dried básil leáves
•  2 teáspoons sált
•  3/4 teáspoon pepper
•  1 ánd 1/2 táblespoons yellow curry powder
•  1/2 or 3/4 teáspoon chili powder
•  1 lárge red onion, chopped
•  8 cloves gárlic, minced
•  2 jálápenos, seeded ánd finely chopped
•  1 táblespoon cornstárch
•  1 táblespoon COLD wáter
•  1 teáspoon fresh ginger, gráted or minced
•  1/3 to 1/2 cup fresh cilántro, chopped

Instructions

1. Remove the skin from the chicken using your fingers ánd á serráted knife. Sált ánd pepper eách thigh.
2. Heát á lárge skillet to medium-high heát. ádd 1 teáspoon oil (or you cán use nonstick spráy).
3. When the oil is hot, ádd 3 chicken thighs. Don't put them too close together, you wánt to ávoid steáming.
4. Cook for ábout 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for ábout 1-2 minutes.
5. Remove the chicken to á pláte.
6. Repeát seáring process with the other 3 chicken thighs. If there is still enough greáse in the pán then you don't need to ádd more oil.full instructions.thefoodcharlatan.com

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