I received a crock pot for Christmas when I had just purchased my first house and had big ambitions of learning to cook. Well being 22, I did not take cooking seriously, nor did I attempt to us my crock pot. Fast forward a few years, when I was living with my Kory and his daughter, working full-time, and taking a full load of college credits, and the crock pot became my new best friend. Since then, I have discovered things I never knew was possible from my Grandma’s Christmas Gift. I have made apple sauce, many different kinds of soup, chili, warmed hot dogs for large parties, marinated meats for tacos, and last year I even cooked stuffing for Thanksgiving in it! I am obsessed with everything the crock pot can do!
Kory Loves curry chicken and speaks so highly of a recipe his mom used to make when he was little. To be honest, his version of the recipe sounds very time consuming and uses some intense ingredients, like pickled watermelon rind. So as an effort to semi-recreate one of his favorite meals, in a more simplified manner, I discovered a Basil Curry Chicken recipe, made a few changes like cooking it in a crock pot, and it has sense became a well loved recipe around our house.
Here’s what you will need:
- 6 Chicken Thighs
- 4 Tablespoons of Dried Basil leaves
- 1/2 Cup of Fresh Cilantro
- 8 Cloves of Garlic
- 2 Teaspoons of Fresh Grated Ginger
- 1 Large Red Onion
- 2 – 13.5 Ounce Cans of Coconut Milk
- 1 Teaspoon Chili Powder
- 2 Teaspoons of Yellow Curry Powder
- Salt & Pepper
- 1 Small Apple
- 1/4 Cup of Chives (or Green Onions)
Place the chicken thighs, coconut milk, basil, garlic, ginger, chopped red onion, chili powder, and curry powder into the crock pot. Cook on low for 6-8 hours or high for 3-4. You will want to stir occasionally to ensure all of the seasonings are mixed in well and that the chicken is not sticking to the side of the crock pot.