So delicious, and even better, it's made in the crockpot!
2 pounds boneless, skinless chicken thighs (6 or 7)
Salt and pepper
3 TBSP. olive oil
Sprinkle thighs with salt and pepper. Saute 1/2 at a time for just a few minutes in the olive oil. Just enough to where they just begin to brown.
1 red onion, minced
8 cloves garlic, minced fine
2 jalapeño peppers, cleaned and minced fine
2 tsp. Minced fresh ginger
2 13.5 ounce cans coconut milk
3 TBSP. dried basil
2 TBSP. curry powder
1 1/2 tsp. Chili powder
2 tsp. Salt
1 tsp. Pepper
4 TBSP. corn starch
1 TBSP. water
Put all ingredients in crockpot except chicken and corn starch mixed with water. Stir well and add chicken. Cook on high 4 hours. Mix water and corn starch and add to curry. Stir well and allow to thicken. Serve over jasmine rice.
