Basil Chicken in Coconut Curry Sauce- crockpot

By Rander9576

Ingredients

• Yields 2 servings
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric
• 1 lb skinless chicken thighs (you can use boneless)
• 2-3 medium size yukon potatoes halved
• 1 large red onion, chopped (about 1 cup)
• 5 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced
• 2 Tbsp olive oil or grapeseed oil
• 1 14-oz can coconut milk
• 2 teaspoons cornstarch
• 1 teaspoon Worcestershire sauce
• 1-2 TBS Curry Powder
• 3 Tbsp fresh basil leaves, chopped
• 1 Tbsp finely chopped fresh ginger

Details

Servings 2

Preparation

Step 1

In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.

2 Rinse chicken, pat dry. Rub the above spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.

3 Put potatoes in bottom of crockpot. Place chicken on top. Add the onions ,jalapeños and garlic.

4. Mix together :

14-oz can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
1-2 TBS Curry Powder
3 Tbsp fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger

Pour over chicken and cover. Cook on low heat 8-10 hours