Description
A flavorful and creamy Slow Cooker Coconut Chicken Curry made with tender chicken, aromatic spices, and coconut milk, slow-cooked to perfection and served over basmati rice with fresh cilantro.
Ingredients
Scale
Chicken and Spices
- 2 lbs boneless skinless chicken breasts or thighs
- 1 teaspoon cumin seeds (optional)
- 2-3 tablespoons curry powder
- 1 teaspoon paprika
- Salt, to taste
Aromatics
- 2 tablespoons extra virgin olive oil or neutral oil of choice
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh ginger, grated
Liquids and Vegetables
- 1/4 cup tomato paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 cups diced vegetables of choice (such as carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes), optional
Garnish and Serving
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Instructions
- Prepare Chicken: Cube the chicken into bite-sized chunks, season with salt, and set aside.
- Sauté Aromatics: In a pan over medium heat, heat the olive oil. Add cumin seeds if using and let them sizzle for 30 seconds. Add the chopped onion and cook for about 3 minutes until softened. Add garlic, grated ginger, curry powder, and paprika, stirring until fragrant, about 30 seconds more.
- Combine Ingredients in Slow Cooker: Transfer the sautéed aromatics to the slow cooker. Add the seasoned chicken and stir to combine.
- Add Liquids and Vegetables: Whisk together tomato paste, coconut milk, and chicken broth. Pour this mixture over the chicken in the slow cooker. If using, add the diced vegetables and stir gently.
- Cook: Cover and cook on low for 5 hours or on high for 3 hours until the chicken is tender and cooked through.
- Season and Serve: Season the curry with salt to taste. Serve the curry over basmati rice and garnish with freshly chopped cilantro.
Notes
- For a spicier curry, add chopped fresh chili or cayenne pepper along with the spices.
- You can use chicken thighs for juicier, more flavorful meat or chicken breasts for a leaner option.
- Vegetables such as carrots, bell peppers, and cauliflower add texture and nutrition but can be omitted if preferred.
- If you don’t have a slow cooker, you can cook the curry on the stovetop by simmering gently until chicken is cooked through and tender, about 30-40 minutes.
- Serve with naan bread or steamed vegetables as an alternative to rice.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
