A slow cooker chicken curry made with coconut milk, hot curry, chicken thighs, potatoes and peas.
- 1.5 lb boneless, skinless chicken thighs
- 1 tablespoon coconut oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2– 14oz cans full fat coconut milk
- 1 tablespoon dried basil
- 2 tablespoons curry powder
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1/2 cup diced red onion
- 2 small jalapeños, seeded and minced
- 1 lb potatoes, diced
- 1/2 cup frozen peas
- In medium sauté pan, melt coconut oil over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken thighs 2-3 minutes each side just until they’re golden brown. Remove from heat and transfer to the base of a slow cooker.
- In a large glass measuring cup or bowl, combine coconut milk, dried basil, curry powder, minced garlic and ginger; whisk to combine.
- Pour coconut milk mixture into slow cooker over the chicken. Add red onion, minced jalapeño and diced potatoes; stir to combine and make sure all the ingredients are submerged in the coconut milk.
- Cook on high for 3-4 hours or on low for 6-7 hours. Remove chicken from slow cooker and place in a medium bowl. It should just fall apart but I like to use two forks to shred. Put chicken back into slow cooker along with the peas. Cook for 30 minutes longer. Season with salt and pepper. Serve over rice with a bit of fresh cilantro if you like.