This recipe has been a staple in our house for several years because it's so easy to make and the flavors are amazing!. We serve it over rice, but feel free to serve with naan, brown rice, cauliflower rice and whatever veggies you like! Makes about 6-8 servings
4 chicken breasts 2 (13.5 ounce) cans coconut milk 2 tablespoons dried basil leaves 2 teaspoons salt 3/4 teaspoon pepper 1 and 1/2 tablespoons yellow curry powder 3/4 teaspoon chili powder 1 large red onion, chopped 8 cloves garlic, minced 2 jalapeños, seeded and finely chopped 1 tablespoon cornstarch 1 tablespoon water 1 teaspoon fresh ginger, grated or minced 1/3 to 1/2 cup fresh cilantro, chopped
Add chicken, garlic, onion, coconut milk, curry, basil leaves, salt, pepper, chili powder and jalapeños to crock pot
Cook on LOW for 6-8 hours stirring a few times throughout
Combine water and cornstarch in a small cup and stir until not clumpy
Stir the cornstarch mixture into the crock pot
Stir in chopped cilantro and add more salt to taste if necessary
Serve over rice, cauliflower rice or with naan.
Enjoy and let us know what you think!