Basil and Chicken Coconut Curry

Basil and Chicken Coconut Curry

2 lbs boneless skinless chicken, cut into strips or large chunks
1 large onion, finely chopped
1 bell pepper, ribs and seeds removed, finely chopped*
6-8 cloves garlic (about 1 rounded tablespoon)
2 (13.5 oz) cans coconut milk
1/2 tsp dried cilantro
2 tbsp dried basil
1 tbsp yellow curry powder
1/2 tbsp garam masala
2 tsp salt
1 tsp dried ginger
1 tsp chili powder
1/2 tsp ground black pepper
1 tbsp cornstarch
2 tbsp cold water
1/2 c fresh basil, chopped for garnish

Rice or naan bread to serve curry over.


Directions:

In slow cooker, combine coconut milk, cilantro, dried basil, curry powder, garam masala, salt, ginger, chili powder, and black pepper; stir together until well mixed.
Stir chicken, onion, peppers, and garlic into the coconut mixture.
Cover slow cooker and cook on high for 3-4 hours or low for 6-8 hours, until chicken is cooked through. Optional: once cooked, shred chicken with a fork. We didn't bother.
Whisk cornstarch with cold water in prep bowl, then add to slow cooker. Cook for another 10-15 minutes or until mixture has thickened.
Stir in fresh basil and serve over rice or naan.

*Original recipe called for 2 jalepeños, but I only had bell pepper on hand. With our already-spicy garam masala added (which is NOT in the original recipe), the curry was just spicy enough for us without being too spicy for the kids.

Adapted from http://12tomatoes.com/sc-basil-chicken-curry/?utm_source=12t-12t&utm_medium=social-fb&utm_term=20160726&utm_content=video&utm_campaign=sc-basil-chicken-curry&origin=12t_12t_social_fb_video_sc-basil-chicken-curry_20160726