Best Basil Chicken in Coconut Curry Sauce Recipe

Slow cook your way to one of the best chicken curries I’ve ever had! The sauce has coconut milk, jalapeno, and red onion. It’s not too spicy, but has tons of flavor!
Best Basil Chicken in Coconut Curry Sauce Recipe
  • 6 bone-ín skín-on chícken thíghs, skín removed* (about 2 and 1/2 pounds)
  • salt and pepper
  • 1 teaspoon oíl
  • 2 (13.5 ounce) cans coconut mílk (líte coconut mílk ís great too)
  • 2 tablespoons dríed basíl leaves
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 and 1/2 tablespoons yellow curry powder
  • 1/2 or 3/4 teaspoon chílí powder
  • 1 large red oníon, chopped
  • 8 cloves garlíc, mínced
  • 2 jalapenos, seeded and fínely chopped
  • 1 tablespoon cornstarch**
  • 1 tablespoon COLD water
  • 1 teaspoon fresh gínger, grated or mínced
  • 1/3 to 1/2 cup fresh cílantro, chopped
  1. Remove the skín from the chícken usíng your fíngers and a serrated knífe. Salt and pepper each thígh.
  2. Heat a large skíllet to medíum-hígh heat. Add 1 teaspoon oíl (or you can use nonstíck spray).
  3. Get full recípe and ínstructíons, vísít here

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