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Basil Chicken in Coconut Curry
- 4 Bone in, skinless chicken thighs
- salt and pepper to taste
- 1 Tbsp. Coconut Oil
- 2 - 13.5 oz cans full fat coconut milk
- 2 Tbsp. dried basil leaves
- 2 Tsp. salt
- 3⁄4 Tsp pepper
- 11⁄2 Tbsp Indian spice blend (page 185)
- 1 Large red onion chopped
- 1 Tsp fresh ginger grated or minced
- 8 Cloves garlic minced
- 1/4 Cup fresh cilantro, chopped
- Cauliflower rice (Page 128)
Pat chicken thighs with paper towels to remove moisture. Season with salt and pepper.
In a large skillet over medium-high heat, melt tablespoon coconut oil.
When oil is hot, add chicken and cook 2 minutes or until nicely browned on each side. Transfer chicken to plate.
In a crockpot combine coconut milk, basil, salt, pepper, and Indian Spice Blend. Add red onions, ginger, garlic, and browned chicken. Stir to combine.
Cook on high 4–5 hours on medium-high or 6–8 hours on low.
Transfer chicken to plate or cutting board. Let cool a couple minutes.
Shred chicken, removing bones and tough bits. Chicken should be falling-apart tender. Return to slow cooker and stir. Replace lid and cook another 10 minutes.
Season with salt and pepper to taste.
Place individual serving of Cauliflower Rice on plate or in bowl. Top with serving of chicken and chopped cilantro.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.