Description
This Slow Cooker Coconut Curry Chicken is a rich and creamy dish featuring tender chicken thighs, vibrant vegetables, and a flavorful coconut curry sauce. Perfectly spiced with turmeric, coriander, cumin, and red curry paste, it's an easy set-it-and-forget-it meal that delivers comforting Asian-inspired flavors ideal for any day of the week.
Ingredients
Scale
Vegetables and Chicken
- 3 carrots peeled and sliced into ⅛-inch thick rounds
- ½ yellow onion diced
- 1 ½ pounds russet potatoes peeled and cut into ¾-inch cubes
- 1 ½ pounds boneless, skinless chicken thighs
- 1 medium red bell pepper seeded and sliced
Sauce and Seasonings
- 1 cup low-sodium chicken broth
- 1 tablespoon soy sauce
- 3 tablespoons creamy peanut butter
- 3 cloves garlic minced
- ½ teaspoon ginger powder
- 1 teaspoon ground turmeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ cup red curry paste
- 2 (13.66 ounce) cans coconut milk
- ¼ cup cornstarch
- ½ cup roasted peanuts chopped
Instructions
- Prepare Vegetables and Chicken: Add the sliced carrots, diced onion, and cubed potatoes to the bottom of a 6-quart slow cooker. Place the boneless, skinless chicken thighs on top of the vegetables.
- Make the Sauce: In a bowl, whisk together chicken broth, soy sauce, creamy peanut butter, minced garlic, ginger powder, turmeric, coriander, cumin, black pepper, salt, and red curry paste until well combined. Pour this mixture over the chicken and vegetables in the slow cooker.
- Cook in Slow Cooker: Cover the slow cooker and cook on high for 3 hours or on low for 5 hours until the chicken and vegetables are tender.
- Shred Chicken: Remove the chicken thighs from the slow cooker and allow them to cool slightly. Then chop them into bite-sized pieces or shred using two forks.
- Prepare Coconut Slurry and Add Peppers: In a bowl, whisk coconut milk with cornstarch until smooth and lump-free. Return the shredded chicken, red bell pepper slices, and coconut slurry into the slow cooker. Stir well to combine.
- Thicken Sauce: Continue cooking the mixture in the slow cooker for an additional 15 minutes, or until the sauce thickens to the desired consistency.
- Serve: Serve the coconut curry chicken hot over rice and garnish with chopped roasted peanuts for added texture and flavor.
Notes
- Use full-fat coconut milk that is well shaken and at room temperature to prevent separation and curdling in the sauce.
- If red curry paste is unavailable, substitute with tomato paste and curry seasoning for a similar flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The dish can be frozen for up to two months, but note that the coconut milk may become slightly grainy upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
