Description
This Slow Cooker Coconut Chicken Curry recipe is a flavorful and comforting dish featuring tender chicken simmered in a rich coconut milk and aromatic curry base. Perfect for a hands-off meal with minimal prep and slow-cooked to perfection, resulting in a creamy, spicy curry that’s great served with rice or naan.
Ingredients
Units
Scale
Chicken
- 500 grams boneless chicken breast or chicken thighs
Curry Base
- 2 tablespoons vegetable oil
- 2 medium onion, finely chopped
- 1 tablespoon garlic, finely minced
- 1/2 tablespoon grated ginger
- 2 tablespoons curry powder
- 1/4 cup tomato paste
- 2 teaspoons Kashmiri red chili powder or paprika
- 400 ml full-fat coconut milk
- Salt to taste
- Coriander leaves (cilantro), finely chopped for garnish
Instructions
- Prepare the curry base: Heat vegetable oil in a pan over medium heat. Add the finely chopped onions and cook until they soften and start to brown, approximately 7-10 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger. Sauté for about 1 minute until fragrant and the raw smell dissipates.
- Add spices: Sprinkle in the curry powder and sauté for 30 seconds, stirring continuously to prevent burning and to release the aromatic flavors.
- Combine in slow cooker: Transfer the cooked onion-ginger-garlic base to the slow cooker. Add the chicken pieces, tomato paste, Kashmiri red chili powder or paprika, salt to taste, and the coconut milk. Stir everything together to combine well.
- Slow cook the curry: Cover the slow cooker and cook on high for 3 hours (or on low for 5 hours) until the chicken is tender and the flavors have melded beautifully.
- Serve: Before serving, sprinkle fresh chopped coriander leaves over the curry for a bright, fresh finish. Serve hot with rice or bread of choice.
Notes
- The curry powder used is typically a blend of coriander, cumin, fennel, cardamom, cloves, cinnamon, and turmeric powders. If your curry powder contains fewer spices, add 1.5 tablespoons curry powder plus 1 teaspoon garam masala for fuller flavor.
- Kashmiri red chili powder offers mild heat and a vibrant red color. Paprika is a good substitute if you want less spice; add ½ teaspoon chili powder separately if you prefer extra heat.
- Flavor intensity can be adjusted by altering the curry powder quantity or adding ¼ to ½ teaspoon cayenne pepper for more heat.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 25 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
