There was a time when I didn’t like coconut at all, not in any shape or form. I guess what it took for me to get used to the taste was one happy vacation on an island – after that it seems I can’t get enough of coconut!
I started making coconut cakes, buying coconut chocolate bars and finally, cooking with coconut flavors. It’s such an everyday-thing for some, but for me it was so out-of-the-ordinary! This recipe is one of my all-time favorites. There is that beautiful flavor of coconut but it’s not too much, and all the different spices work together really well.
2 lbs. Perdue boneless skinless chicken breast
14 oz. lite canned Silk coconut milk
2 cups basil
1 tbsp. ginger, chopped (or more to taste)
1 jalapenos, chopped (or more to taste)
3 garlic cloves
1 tsp. turmeric
1 tsp. cumin
1 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
Add the coconut milk, basil, ginger, jalapeno, garlic, lime juice, turmeric, cumin, curry powder, salt, pepper, and cinnamon to a blender. Blend until combined.
Add the chicken to your crock pot. Pour the sauce over top. Cook for 4 hours or until chicken is cooked through and tender.
Quick Tip: Serve with jasmine rice, or whole grain brown rice for an even healthier option.
Thanks to 77 Recipes for this flavorful slow cooker creation!