Slow Cooker Coconut Curry Chicken
Prep Time: 10 minutes mins
Cook Time: 3 hours hrs
Total Time: 3 hours hrs 10 minutes 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
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