Slow Cooker Coconut Chicken Curry
The crockpot does all the work here.
you're making mealtime meaningful.
It’s so easy to rely on takeout because 1) it’s quick, 2) it’s tasty, and 3) we think we can’t make it as good at home. The first two are often right, but when it comes to this Slow Cooker Coconut Chicken Curry, you’d definitely be wrong about the third. In this recipe, the magic of the crockpot and a few pantry staples come together to deliver a set-it-and-forget-it dinner that’s so good you’ll look forward to it all day. Creamy (but dairy free) and full of fragrant curry flavor, this is a meal that’s easy to make but even easier to enjoy.
What Ingredients Do You Need for Slow Cooker Coconut Chicken Curry?
Most of it you’ll probably have on hand. You need:
- Onion and garlic.
- Curry powder. (The yellow kind, often called Madras.)
- Paprika.
- Cumin seeds. (Optional!)
- Tomato paste.
- Fresh ginger. (Dried does fine too.)
- Coconut milk and chicken broth.
- Some diced vegetables of your choosing. (If you want!)
- Chicken breasts or thighs.
How Do You Make Slow Cooker Coconut Chicken Curry?
Gosh it’s easy. The first step seems a little tedious, but it’s an optional one.
In a pan, heat up some olive oil and toast the cumin seeds until they’re fragrant, just 30 seconds or so. Then, add your onion and garlic and cook until they’re soft, and finally stir in the ginger, curry powder, and paprika.
The stovetop step adds a lot of additional flavor by giving your spices some time to toast and bloom and letting the onion sweeten, BUT it’s not wholly necessary. If you’re in a rush, you can go ahead and just dump it all in the slow cooker. It will still cook through and it will still taste great.
That’s the next step, pretty much — dump it all in the slow cooker. That onion and spice mixture goes in, along with the chicken, tomato paste, coconut milk, and stock.
Oh, also those vegetables if you’re using them. Again, not wholly necessary, but I like to add some in to round out the meal. I love cauliflower here, but a mixed bag of frozen vegetables makes life very easy. Carrots, bell peppers, green beans, and sweet potatoes are all delicious! It really just depends on what you have on hand.
After that, all you have to do is cover that crockpot and walk away. You can cook this on high or low depending on when you need it done. It’s perfect spooned over some white rice. Enjoy!
Slow Cooker Coconut Chicken Curry
Yield(s): Serves 4-6
10m prep time
3h cook time
Diet: Gluten-Free
you're making mealtime meaningful.
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil or neutral oil of choice
- 1 teaspoon cumin seeds (optional)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh ginger, grated
- 2-3 tablespoons curry powder
- 1 teaspoon paprika
- 1/4 cup tomato paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 cups diced vegetables of choice, optional (such as carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes)
- Salt, to taste
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Preparation
- Cube chicken into bite-sized chunks, season with salt, and set aside.
- In a pan over medium heat, heat the olive oil. Add cumin seeds, if using, and let sizzle for 30 seconds.
- Add onion and cook until onion starts to soften, about 3 minutes.
- Add garlic, ginger, curry powder, and paprika, and stir until fragrant, just 30 seconds more.
- Add to slow cooker along with chicken and stir to combine.
- Whisk together tomato paste, coconut milk, and chicken stock and pour over chicken. If using, stir in vegetables as well.
- Cover and cook on low for 5 hours or 3 on high until chicken is tender. Season to taste with salt.
- Serve over rice with cilantro.
Recipe adapted from The Flavours of Kitchen.