Description
A flavorful and creamy Slow Cooker Coconut Chicken Curry made with tender chicken, aromatic spices, and creamy coconut milk. This easy one-pot meal is perfect for a comforting dinner served over basmati rice and garnished with fresh cilantro.
Ingredients
Scale
Chicken and Spices
- 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
Liquids and Vegetables
- 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
For Serving
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Instructions
- Prepare Chicken: Cube the chicken into bite-sized chunks, season with salt, and set aside.
- Sauté Spices and Aromatics: In a pan over medium heat, heat the olive oil. Add cumin seeds, if using, and let sizzle for 30 seconds. Add finely chopped onion and cook until it starts to soften, about 3 minutes. Add minced garlic, grated ginger, curry powder, and paprika, stirring until fragrant, about 30 seconds more.
- Combine Ingredients in Slow Cooker: Transfer the sautéed aromatics into the slow cooker along with the cubed chicken. Stir to combine all ingredients well.
- Add Liquids and Vegetables: Whisk together tomato paste, coconut milk, and chicken broth in a bowl. Pour the mixture over the chicken in the slow cooker. If using, add the diced vegetables as well and stir gently to incorporate.
- Slow Cook: Cover the slow cooker and cook on low for 5 hours or on high for 3 hours, until the chicken is tender and cooked through. Taste and season with additional salt as needed.
- Serve: Serve the coconut chicken curry hot over cooked basmati rice and garnish with freshly chopped cilantro.
Notes
- Use boneless thighs for extra tenderness and juiciness.
- Adjust the amount of curry powder based on your spice preference.
- Choose vegetables that hold up well to slow cooking like carrots, bell peppers, or cauliflower.
- If you prefer a thicker curry, cook uncovered in the slow cooker for the last 30 minutes to reduce liquid.
- For a dairy-free meal, ensure chicken broth is also dairy-free.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
