Description
This Slow Cooker Coconut Chicken Curry is a rich and flavorful dish made with tender chicken, aromatic spices, and creamy coconut milk. Perfect for an effortless meal, it combines curry powder, fresh ginger, and garlic with a blend of vegetables, slow-cooked to perfection and served over basmati rice for a comforting and satisfying dinner.
Ingredients
Scale
Protein
- 2 lbs boneless skinless chicken breasts or thighs
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 Sauces
- 1/4 cup tomato paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
Vegetables
- 2 cups diced vegetables of choice (such as carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes) - optional
Seasonings and Garnishes
- Salt, to taste
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Instructions
- Prepare the chicken: Cube the chicken into bite-sized chunks, season them with salt, and set aside for later use.
- Sauté aromatics: Heat olive oil in a pan over medium heat. Add cumin seeds if using, allowing them to sizzle for 30 seconds. Add chopped onion and cook until it begins to soften, about 3 minutes.
- Add spices and garlic: Stir in minced garlic, grated ginger, curry powder, and paprika. Cook for an additional 30 seconds until fragrant, stirring continuously.
- Combine in slow cooker: Transfer the sautéed mixture into the slow cooker. Add the seasoned chicken and stir to combine everything evenly.
- Add liquids and vegetables: Whisk together tomato paste, coconut milk, and chicken broth in a bowl. Pour this mixture over the chicken in the slow cooker. If using vegetables, add them now and stir gently to incorporate.
- Slow cook: Cover and cook on low for 5 hours or on high for 3 hours until the chicken is fully cooked and tender. Taste and season with additional salt if needed.
- Serve: Spoon the curry over basmati rice and garnish with chopped fresh cilantro before serving.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier curry.
- Use coconut cream instead of coconut milk for a richer, creamier sauce.
- Feel free to add any vegetables you like, such as potatoes or peas, for added nutrition.
- If you prefer a spicier dish, add some chili powder or fresh chopped chilies along with the curry powder.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Serve with naan bread or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 110 mg
