Description
A flavorful and creamy Slow Cooker Coconut Chicken Curry made with tender chicken, aromatic spices, and rich coconut milk, perfect for a comforting dinner served over basmati rice.
Ingredients
Scale
Main 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
Instructions
- Prep Chicken: Cube chicken into bite-sized chunks, season with salt generously, and set aside for later use.
- Sauté Aromatics: Heat olive oil in a pan over medium heat. Add cumin seeds, if using, and let them sizzle for 30 seconds to release their flavor.
- Cook Onion: Add the finely chopped onion to the pan and cook until it starts to soften, about 3 minutes.
- Add Spices and Aromatics: Stir in minced garlic, grated ginger, curry powder, and paprika. Cook together for about 30 seconds until fragrant, stirring continuously to avoid burning.
- Transfer to Slow Cooker: Transfer the sautéed mixture to the slow cooker. Add the cubed chicken and stir well to combine all ingredients evenly.
- Prepare Liquid Mixture: In a bowl, whisk together tomato paste, full-fat coconut milk, and chicken broth until fully combined.
- Add Vegetables and Liquids: Pour the coconut milk mixture over the chicken in the slow cooker. If using diced vegetables, stir them in at this point.
- Slow Cook: Cover and cook on low for 5 hours or on high for 3 hours until the chicken is tender and fully cooked.
- Season and Serve: Taste and adjust seasoning with salt if necessary. Serve the curry hot over steamed basmati rice and garnish with freshly chopped cilantro.
Notes
- Feel free to substitute chicken breasts with thighs for a juicier texture.
- If you don't have a slow cooker, you can simmer the curry on low heat on the stovetop until the chicken is tender, about 45 minutes to 1 hour.
- Add vegetables based on preference; root vegetables like sweet potatoes add sweetness, while greens like cauliflower add texture.
- For a spicier curry, increase the curry powder or add a pinch of chili flakes.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Serve with naan or flatbread as an alternative to rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
