Easy Slow Cooker Chicken Coconut Curry
When the cravings for a hearty, aromatic dish strike, our easy slow cooker chicken coconut curry is the perfect solution. It’s a wonderfully fragrant and rich dish made simpler with your trusty slow cooker, capturing all the flavors and wholesomeness without demanding too much of your time in the kitchen.
Growing up, Sundays were always special in our household. My grandmother had a knack for transforming simple ingredients into a meal fit for kings, and her coconut curry was no exception. Although she simmered hers on the stovetop with meticulous attention, she would marvel today at how effortlessly the slow cooker does the job. This recipe is my tribute to her culinary legacy, carrying forward the flavors and love she infused into every dish.
Why You’ll Love This Recipe
There are countless reasons to fall in love with this coconut curry. Firstly, its convenience; the slow cooker does all the work, letting you go about your day. It’s versatile too—perfect for a family dinner or meal prep for the week. The harmony of spices creates a richly layered flavor profile, and the coconut milk brings an irresistible creaminess to the dish. Furthermore, it pairs easily with different sides like rice or naan, making it a staple across various meal settings.
Ingredients Notes
The beauty of this recipe lies in its simple yet flavorful ingredients. Look for high-quality chicken thighs, which offer more flavor and tenderness compared to chicken breasts. The curry paste can be adjusted in spiciness according to your preference. Coconut milk is key; opt for full-fat for a luxurious finish. Don’t have fresh ginger or garlic? Powdered versions can substitute in a pinch. Feel free to add vegetables like bell peppers or peas for an extra nutritional punch.
Recipe Steps
Step 1
Begin by preparing your chicken. Trim excess fat and cut it into large chunks. Season with salt and pepper for a foundational flavor boost.
Step 2
In your slow cooker, combine the chicken with curry paste, ginger, garlic, and onion. Ensure they are evenly coated for even cooking and integrated flavors.
Step 3
Add the coconut milk, followed by a splash of chicken broth for extra moisture. Stir gently to mix all the ingredients, ensuring nothing sticks to the bottom.
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Step 4
Set your slow cooker on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible, and adjust the seasoning half an hour before completion.
Step 5
Once the cooking time is up, give everything a good stir. If you like a thicker curry, let it sit slightly uncovered for another 10-15 minutes or until the desired consistency is reached.
Storage Options
Leftovers of this curry can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in zip-top bags; they’ll keep well for up to 3 months. When reheating, do so gently on the stovetop or microwave, adding a splash of broth or water to regain the creamy texture.
Variations & Substitutions
For a vegetarian version, replace the chicken with chickpeas and a medley of chunky vegetables like sweet potatoes, carrots, and spinach. Those looking for a lighter version can use reduced-fat coconut milk, though it will alter the richness slightly. Spice enthusiasts can add chili flakes or a few drops of hot sauce for extra kick.
Serving Suggestions
This curry shines when paired with fluffy basmati rice or warm naan bread. It’s versatile enough to star at a casual family dinner or at a more festive gathering. Garnish with fresh cilantro and serve with a side of cooling cucumber raita for a complete experience.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, you can substitute chicken breasts for thighs. However, be aware they may not be as tender. If using breasts, monitor closely and reduce cooking time slightly to prevent dryness.
Is there a way to make it spicier? Absolutely! To heat things up, incorporate diced chilies or a pinch of cayenne pepper into your curry paste mix. Chili oil drizzled over the finished dish also adds an extra layer of spicy flavor.
How do I ensure the curry isn’t too runny? If your curry seems too thin, remove the lid of the slow cooker towards the end of cooking to allow excess liquid to evaporate. Alternatively, mix a tablespoon of cornstarch with a bit of cold water and stir it into the curry to thicken.
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Easy Slow Cooker Chicken Coconut Curry
Ingredients
Main Ingredients
- 1.5 lb chicken thighs boneless and skinless
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 can coconut milk 13.5 oz
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 cup frozen peas
- 1 tbsp lime juice fresh squeezed
- 0.25 cup cilantro chopped, for garnish
Instructions
Preparation Steps
- Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and ginger, cook for another 1 minute until fragrant.
- Stir in curry powder, cumin, coriander, and turmeric. Cook for 1 more minute.
- Place chicken thighs in the slow cooker. Add the onion and spice mixture on top.
- Pour coconut milk, chicken broth, and soy sauce over the ingredients in the slow cooker.
- Cover and cook on low for 4 hours or until chicken is tender.
- Add frozen peas and lime juice, stir to combine.
- Garnish with chopped cilantro before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
