Step 1

Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.

Step 2

Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).

Step 3

When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.

Step 4

Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.

Step 5

Remove the chicken to a plate.

Step 6

Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.

Step 7

Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.

Step 8

Add the chopped red onions, garlic, and jalapenos.

Step 9

Add the browned chicken and stir to combine.

Step 10

Cook on high for 4-5 hours, or on low for 6-8 hours.

Step 11

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.

Step 12

Add the ginger to the slow cooker.

Step 13

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.

Step 14

Shred the chicken, removing the bones and any tough bits. It should just be falling apart.

Step 15

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.

Step 16

Season with salt and pepper to taste. Stir in the cilantro.

Step 17

Serve with rice, cauliflower rice, or naan.