INGREDIENTS
2 1/2 lb
bone-in skin-on chicken thighs
27 oz
canned coconut milk
1 tbsp
cornstarch
1 1/2 tbsp
curry powder
2 tbsp
dried basil leaves
1/3 cup
fresh cilantro
1 tsp
fresh ginger
8 cloves
garlic
2
jalapenos
1 tsp
oil
3/4 tsp
pepper
1 large
red onion
2 tsp
salt
6 servings
salt and pepper
1 tbsp
water