Description
A rich and flavorful Slow Cooker Coconut Chicken Curry made with tender chicken, aromatic spices, and creamy coconut milk. This easy-to-make dish is perfect for a comforting dinner served over basmati rice with fresh cilantro.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 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 Aromatics: In a pan over medium heat, warm the olive oil. Add cumin seeds if using and let them sizzle for 30 seconds to release their flavor.
- Cook Onion: Add the finely chopped onion and sauté until it starts to soften, about 3 minutes.
- Add Spices and Flavorings: Stir in minced garlic, grated ginger, curry powder, and paprika, cooking until fragrant, about 30 seconds.
- Transfer to Slow Cooker: Transfer the aromatic mixture to the slow cooker, add the chicken pieces, and stir to combine well.
- Create Sauce: Whisk together tomato paste, full-fat coconut milk, and chicken broth. Pour this mixture over the chicken in the slow cooker.
- Add Vegetables: If using, stir in diced vegetables of your choice for added texture and nutrition.
- Slow Cook: Cover and cook on low for 5 hours or on high for 3 hours until the chicken is tender and flavors have melded.
- Season and Serve: Taste and adjust salt as needed. Serve hot over basmati rice, garnished with freshly chopped cilantro.
Notes
- You can substitute chicken breasts with thighs for juicier, more flavorful results.
- Use any combination of vegetables you prefer or leave them out for a simple curry.
- For a spicier curry, add a chopped chili or increase the curry powder.
- Serve with naan or roti instead of rice if desired.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
