salt and pepper
1 teaspoon olive oil
2 (13.5 ounce) cans coconut milk
2 tablespoons dried basil leaves
2 teaspoons salt
3/4 teaspoon pepper
1 to 1 1/2 tablespoon McCormick curry powder
1/2 teaspoon chili powder
1 large red onion, chopped
6 cloves garlic, minced (1 tablespoon minced)
1 jalapeno, seeded and finely chopped
1 tablespoon cornstarch
1 tablespoon COLD water
1 teaspoon fresh ginger, grated or minced
1/3 to 1/2 cup fresh cilantro, chopped
Remove the skin from the chicken. Salt and pepper each thigh.
Heat a large skillet to medium-high heat. Add 1 teaspoon olive oil. When the oil is hot, add 3 chicken thighs. Cook for about 2 minutes, until nicely browned on the bottom. Turn the chicken over to brown the other side for about 1-2 minutes. Remove the chicken to a plate. Repeat searing process with the other 3 chicken thighs.
Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, curry powder, and chili powder, to taste. Stir to combine.
Add the chopped red onions, garlic, and jalapeno. Add the browned chicken and stir to combine.
Cook on high for 4-5 hours, or on low for 6-8 hours.
Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
Add the ginger to the slow cooker.
In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
Season with salt and pepper, to taste. Stir in the cilantro. Serve with rice.