Slow Cooker Foodie

Slow Cooker Coconut Curry Chicken

Easy slow cooker coconut curry chicken recipe, homemade with simple ingredients. Full of coconut milk and Indian spices.

I love a great Indian dish and this is one of them! You get your favorite restaurant meal right at home with little effort. You’ll also want to try this Slow Cooker Thai Green Chicken Curry for another great option. Keep in mind that today’s curry is Indian flavored and not Thai flavored.

Easy Coconut Curry Chicken in Black Slow Cooker- Overhead Shot

How to make slow cooker coconut curry chicken recipe from scratch?

  1. Sauté ingredients- This includes onion, garlic, ginger.
  2. Add other ingredients– This includes curry powder, turmeric powder, garam masala, red chili flakes.
  3. Transfer mixture– Into a crockpot.
  4. Add remaining ingredients- This includes tomato paste, coconut milk, chicken.
  5. Mix– Until combined.  
  6. Cover-And cook.
  7. Add cornstarch slurry– To thicken gravy.
  8. Garnish– With cilantro.

What sides to serve with coconut milk curry?

This dish is best if served over rice, such as steamed rice or fried rice. You can also go with quinoa, which is a healthier alternative. Pasta is also great choice, such as Ramen noodles or egg noodles. Again, if you want a more healthier alternative you can try it over spiraled zucchini or spaghetti squash. You can also pair with naan or pita bread or Indian roti.

What is coconut curry sauce made of? 

This sauce is made up of a mixture of garlic, ginger, curry powder, turmeric powder, garam masala, and red chili flakes. Of course, tomato paste and coconut milk are added for flavor too.

Spoonful of Indian Yellow Coconut Milk Curry- Closeup Shot

Variations for chicken curry with coconut milk

Curry soup- Instead of a thickened mixture, leave out the cornstarch slurry and add more liquid, such as chicken broth, to make a soup that can stand on its own two feet. It’s also a great idea to add some veggies into the dish for enhanced texture and flavor.

Vegetarian tofu curry- Simply cut tofu into cubes, saute it separately, then mix it in the final 30 minutes. Make sure to use firm tofu so that it does not break down completely.

Shrimp curry- Switch out the chicken in this recipe for some sauteed shrimp and you’ve got yourself another yummy meal!

Chickpea curry- Using canned chickpeas for this is quick and convenient. Just drain, rinse, and mash some for a thickened curry.

Add vegetables- You can add just one type or many! Try broccoli, bell peppers, yellow squash, zucchini, carrots, or peas.

Garnish options- Cilantro or parsley are the always the classic choices, but you can also use coriander leaves, chopped nuts, or lemongrass.

Tips and techniques for yellow coconut curry

Coconut milk vs. Coconut water– You can’t use coconut water, because it is too thin. Coconut milk creates a thicker, creamier mixture. You can also use half coconut cream and half coconut milk.

How to thicken curry? Mix a tablespoon of corn starch with a tablespoon of curry liquid or water. You can also transfer to stovetop and cook uncovered to evaporate out excess liquid.

You must use full fat coconut milk- Because that adds a rich, creamy flavor and makes a better texture.

How to make curry thinner? Add more water or broth or coconut milk. You can also skip the cornstarch at the end.

What cut of chicken to use? You can use whole chicken breast (shred at the end), chicken thighs, or drumsticks. Whichever you have on hand or like will work best.

Why did my curry separate? How to fix it? This shouldn’t really happen when cooked in a slow cooker. It is more likely to happen on a stovetop because heavy cream can separate when cooked at a high temperature for too long.

Color of curry can vary- Be aware that the color is dependent upon the brand of curry powder used and how much turmeric is used, and also how fresh those spices are. 

Why do you add coconut milk to curries? Because it cuts the spice factor, makes it more creamy, and also makes it thicker.

You must sauté onions, garlic, ginger- Because it really enhances the flavor and makes the overall flavor more robust plus it gets rid of the raw garlic flavor and aroma.

Cornstarch is optional- Only add if you prefer a thicker curry. 

Blue Bowl With Rice and Curry on White Marble Background


Fridge- Leftovers can be stored in a sealed container for up to 3 days and reheated in the microwave. 

Freeze- In a sealed container for up to 1 month.

Reheat– In the microwave or stovetop.

More Slow Cooker Chicken Recipes

Slow Cooker Coconut Curry Chicken

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Easy slow cooker coconut curry chicken recipe, homemade with simple ingredients. Full of coconut milk, Indian spices and lots of curry powder.
Yield: 4 People



  • Heat oil in a large nonstick pan over medium-high heat.
  • Add onion, garlic, ginger and saute until golden brown and onions are partially softened.
  • Add onion, garlic, ginger and saute until golden brown and onions are partially softened.
  • Add curry powder, turmeric powder, garam masala, red chili flakes and mix until aromatic. This takes about 30-40 seconds.
  • Transfer this curry base mixture into a crockpot (6 quart or larger).
  • Add tomato paste, coconut milk and mix until combined.
  • Add chicken cubes and mix until fully coated.
  • Cover and cook on High heat for 3-4 hours or Low heat for 5 hours until chicken is cooked through.
  • Remove lid and mix in cornstarch slurry until evenly combined.
  • Let it rest uncovered for 15-20 minutes, which thickens the curry a little more.
  • Garnish with roughly chopped fresh cilantro and enjoy.


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 


Calories: 421kcal, Carbohydrates: 16g, Protein: 28g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 215mg, Potassium: 872mg, Fiber: 3g, Sugar: 4g, Vitamin A: 276IU, Vitamin C: 10mg, Calcium: 65mg, Iron: 5mg
Course: Main Course
Cuisine: Indian
Calories: 421
Author: Abeer Rizvi

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