This Slow Cooker Basil Chicken in Coconut Curry Sauce is a flavorful dish that is easy to make and tastes great. Tender chicken cooked in a creamy coconut curry sauce with fresh basil leaves and savory spices. Served over fluffy rice.
Ingredients: 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces. 1 can 13.5 oz coconut milk. 1/4 cup tomato paste. 4 cloves garlic, minced. 1 tablespoon freshly grated ginger. 2 tablespoons red curry paste. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/2 teaspoon cinnamon. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup diced onion. 1 bell pepper, diced. 1 cup frozen peas. 1/2 cup chopped fresh basil leaves. Cooked rice, for serving.
Instructions: Put red curry paste, curry powder, cumin, coriander, turmeric, cinnamon, salt, and black pepper in a slow cooker. Add the coconut milk and mix them all together. Mix well. Put the peas, onion, bell pepper, and chicken in the slow cooker. Mix the chicken and vegetables with the sauce. When the chicken is done, cover it and cook on low for 4 to 6 hours or high for 2 to 3 hours. In the last 30 minutes of cooking, add the chopped basil leaves and mix them in. Enjoy it with cooked rice!
Prep Time: 15 minutes
Cook Time: 240 minutes
Darley Abbey
