Description
A creamy and flavorful slow cooker coconut chicken curry made with tender chicken, aromatic spices, and rich coconut milk, perfect for a comforting weeknight meal served over basmati rice.
Ingredients
Scale
Chicken and Spices
- 2 lbs boneless skinless chicken breasts or thighs
- 1 teaspoon cumin seeds (optional)
- 2-3 tablespoons curry powder
- 1 teaspoon paprika
- Salt, to taste
Vegetables and Aromatics
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh ginger, grated
- 2 cups diced vegetables of choice (such as carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes) (optional)
Liquids and Oils
- 2 tablespoons extra virgin olive oil or neutral oil of choice
- 1/4 cup tomato paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
Garnish and Serving
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Instructions
- Prep Chicken: Cube chicken into bite-sized chunks, season with salt, and set aside.
- Sauté Spices: In a pan over medium heat, heat the olive oil. Add cumin seeds if using and let them sizzle for 30 seconds.
- Cook Onion: Add the finely chopped onion to the pan and cook until it starts to soften, about 3 minutes.
- Add Aromatics and Spices: Stir in minced garlic, grated ginger, curry powder, and paprika, cooking until fragrant, about 30 seconds.
- Combine in Slow Cooker: Transfer the onion and spice mixture to the slow cooker. Add the seasoned chicken and stir to combine.
- Add Liquids and Vegetables: Whisk together the tomato paste, coconut milk, and chicken broth, then pour over the chicken in the slow cooker. If using vegetables, stir them in now.
- Slow Cook: Cover and cook on low for 5 hours or on high for 3 hours until the chicken is tender.
- Season and Serve: Taste and adjust salt if needed. Serve the curry hot over basmati rice and garnish with fresh chopped cilantro.
Notes
- Use thighs for juicier and more flavorful chicken; breasts work well for a leaner option.
- If you prefer a thicker curry, remove the lid during the last 30 minutes of cooking to reduce the sauce.
- Feel free to customize the vegetables based on season and preference.
- For a spicier curry, add a pinch of chili powder or fresh chopped chili along with the spices.
- Leftover curry tastes even better the next day and stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
