Slow Cooker Foodie

Slow Cooker Coconut Curry Chicken

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

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

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

  1. Sauté- Onion, garlic, and ginger in heated oil.
  2. Add– Curry powder, turmeric powder, garam masala, red chili flakes and mix.
  3. Transfer– Mixture into a crockpot.
  4. Mix in- Tomato paste and coconut milk until combined. 
  5. Add– Chicken cubes and mix until fully coated.
  6. Cover and cook– Until chicken is cooked through.
  7. Remove lid– And mix in cornstarch slurry.
  8. Let it rest– Uncovered for 15-20 minutes.
  9. Garnish– With roughly chopped fresh cilantro and enjoy.

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. Curry can pair well with vegetables as well, such as salad, a veggie tray, or roasted vegetables.

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. Then add in tomato paste, coconut milk, and chicken cubes to make the perfect mixture!

Variations for chicken curry with coconut milk

Coconut curry soup- Instead of a thickened mixture, leave out the corn starch slurry and add more liquid, such as chicken broth, to make a soup that can stand on it’s 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, cook it separately, then mix it in the final 30 minutes. Make sure to use firm tofu so that it does not break completely down in the slow cooker.

Shrimp curry- Switch out the chicken in this recipe for some tasty 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 for a thickened, delicious curry.

Add vegetables- Curry is great with many kinds of vegetables. You can add just one type or many! Try broccoli, bell peppers, yellow squash, zucchini, carrots, or peas.

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 that really helps make up the curry base.

How to thicken curry?- Mix a Tablespoon of corn starch with a Tablespoon of curry liquid or water. If you want It even more thick, simply add more cornstarch slurry.

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

How to make curry thinner?– Add more water or other liquid. You also do not need to do the last step of adding cornstarch to the mix.

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 the best will work.

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 curry separates only when the cooking temperature is very high.

Color of curry can vary- Be aware that the color is dependent upon the brand of curry powder used, 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 it also makes it thicker.

You must sauté– The onions, garlic, and ginger in the beginning, because it really enhances the flavor and makes the overall flavor more robust. 

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

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

Storage

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

Freeze- In a container for up to 1 month. Thaw and reheat in microwave.

More Slow Cooker Chicken Recipes

Easy Coconut Curry Chicken in Black Slow Cooker- Overhead Shot

Slow Cooker Coconut Curry Chicken

Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
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

Ingredients

  • 2 tbsp Oil
  • 1.5 cups Onion, Finely chopped
  • 3 cloves Garlic, Finely minced
  • 1 tbsp Ginger, Freshly grated
  • 3 tbsp Curry powder
  • 1/2 tsp Turmeric powder
  • 1.5 tsp Garam masala
  • 1/2-1 tsp Red chili flakes, Adjust according to your preference
  • 2 tbsp Tomato paste
  • 1.5-2 cups Coconut milk, Adjust according to your preference, Canned, Full fat
  • 1 pound Chicken breast, Cut into small cubes
  • 1 tbsp Cornstarch, Dissolved in 1 tbsp curry liquid

Instructions 

  • 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.

Notes

  • 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. 

Nutrition

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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