Slow Cooker Coconut Curry Chicken
Abeer Rizvi
Easy slow cooker coconut curry chicken recipe, homemade with simple ingredients. Full of coconut milk, Indian spices and lots of curry powder.
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Course Main Course
Cuisine Indian
Servings 4 People
Calories 421 kcal
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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: 421 kcal Carbohydrates: 16 g Protein: 28 g Fat: 29 g Saturated Fat: 17 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Trans Fat: 1 g Cholesterol: 73 mg Sodium: 215 mg Potassium: 872 mg Fiber: 3 g Sugar: 4 g Vitamin A: 276 IU Vitamin C: 10 mg Calcium: 65 mg Iron: 5 mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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