Description
A rich and flavorful Slow Cooker Coconut Chicken Curry made with tender chicken, aromatic spices, and creamy coconut milk, perfect for an easy and comforting meal served over basmati rice.
Ingredients
Scale
Chicken
- 2 lbs boneless skinless chicken breasts or thighs, cubed
Spices and Aromatics
- 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 Others
- 1/4 cup tomato paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 cups diced vegetables of choice (carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes), optional
- Salt, to taste
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Instructions
- Prepare the 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 them sizzle for 30 seconds. Add the chopped onion and cook until it starts to soften, about 3 minutes.
- Add garlic, ginger, and spices: Stir in the minced garlic, grated ginger, curry powder, and paprika. Cook and stir until fragrant, about 30 seconds more.
- Transfer to slow cooker: Move the sautéed mixture to the slow cooker and add the cubed chicken. Stir to combine all ingredients evenly.
- Mix liquids and add vegetables: In a bowl, whisk together the tomato paste, coconut milk, and chicken broth. Pour this mixture over the chicken in the slow cooker. If using, add diced vegetables now.
- Slow cook the curry: Cover and cook on low for 5 hours or on high for 3 hours, until the chicken is tender and cooked through. Season to taste with additional salt if needed.
- Serve: Spoon the curry over cooked basmati rice and garnish with freshly chopped cilantro before serving.
Notes
- For richer flavor, use chicken thighs as they stay tender and moist during slow cooking.
- If you prefer a spicier curry, increase the curry powder or add a pinch of cayenne pepper.
- You can prepare this curry a day in advance; the flavors deepen overnight.
- Vegetables like sweet potatoes or cauliflower absorb the curry sauce well and add extra nutrition.
- Serve with naan bread or steamed vegetables as an alternative to rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
