Basil Chicken Curry
Let the curry do the talking.
So there is a couple things I like to do for this recipe to elevate it a little bit. They are totally optional but very delicious if you do it. For the elephant garlic, you obviously can use normal but if you can get elephant garlic do it! If not, it is about a tablespoon and a half of minced. And for the rice I liked adding turmeric, fresh basil and the white part of green onion once the rice is almost done.
Recipe Below
This basil chicken curry recipe feeds about 4-5 people.
4-6 chicken thighs, bone in
1 carrot minced,
2 jalapenos, seeded and minced
1/2 medium red onion, minced
2 cans of light coconut milk
1/3 cup of chicken broth, reduced sodium
1 tablespoon of turmeric, split
1 tablespoon of ginger, minced
1 tablespoon soy sauce, reduced sodium
1 clove of elephant garlic, roasted and minced
1 tablespoon of dried basil
1 dash of chili powder
1 lime, squeezed
1 teaspoon of Cumin
1 teaspoon of oregano
1 teaspoon of garlic powder
Pepper to taste
Olive oil
1 tablespoon of siracha
Dash of honey
Fresh thai basil, to garnish
Fresh thai basil, crispy for rice
Lime slices to garnish
1 bunch of cilantro, to garnish
Green onion chopped to garnish and for rice (optional)
Rice of choice (I like to add turmeric and cook in broth or you can cook in coconut milk)
Marinate the chicken with one can of the coconut milk, couple dashes of olive oil, oregano, pepper, garlic powder and turmeric (use half of the tablespoon other half goes into slow cooker). I marinate overnight.
In your slow cooker turn to low. Add the other can of coconut milk, honey, broth, red onion, carrot, jalapeno, other half of the turmeric, cumin, dried basil, pepper, chili powder, elephant garlic, a squeeze of one lime. Once the chick has marinated you need to cook the skin on the chicken thighs. Get a medium sauce pan add olive oil and pull out the chicken and brown both sides. Once browned place chicken in slow cooker and add the rest of the marinate to the crock pot once all the chicken is cooked.
Cook on low for about 6-8 hours or high for 4-5. Once done, the chicken should fall off the bone, so be sure to pull the bones out, skin and shred the chicken. Cook your rice once the curry is ready and garnish it up!
