This Easy Crockpot Coconut Curry Chicken is a warm and creamy dish you’ll love. With tender chicken, coconut milk, and tasty spices, it fills your kitchen with delicious smells!
Honestly, the best part is how simple it is—just toss everything in the crockpot and let it cook! I enjoy it with rice and a sprinkle of cilantro for a little extra flair. Yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for extra flavor and tenderness. However, chicken breasts are a leaner option if you prefer. You can also use tofu or chickpeas for a vegetarian version!
Coconut milk: Full-fat coconut milk gives the dish a creamy texture. If you’re looking for a lighter option, use light coconut milk or even almond milk, though the flavor will change. I’ve tried both and prefer the richness of full-fat.
Curry powder: The blend of spices is key! Depending on your heat preference, select a mild or hot curry powder. If you don’t have curry powder, mix equal parts turmeric, cumin, and coriander for a similar taste.
Broth: Chicken broth adds depth, but vegetable broth works well for a vegetarian dish. Homemade broth is great if you have it on hand!
How Do I Ensure Perfectly Cooked Chicken in the Crockpot?
Cooking chicken in a crockpot is easy, but here are a few tips to make sure it turns out perfectly:
- Cut the chicken into uniform-sized chunks for even cooking.
- Layer the onions, garlic, and ginger at the bottom so their flavors infuse while cooking.
- Don’t lift the lid during cooking. Keep the steam inside for tender meat!
- Check for doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C).
Following these steps will help you get that juicy and flavorful chicken every time!
Easy Crockpot Coconut Curry Chicken
Ingredients:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or hot depending on preference)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder or cayenne pepper (optional for heat)
- 1 can (14 oz) coconut milk (full fat for richness)
- 1 cup chicken broth
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 1-2 green chilies, sliced (optional, for garnish or extra heat)
- Fresh cilantro leaves, for garnish
- 1 tablespoon lime juice (optional for finishing)
- Cooked rice, to serve
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and can be cooked in the crockpot for 6-8 hours on low or 3-4 hours on high. Perfect for a hands-off meal while you go about your day!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chopped onions, minced garlic, and grated ginger at the bottom of your crockpot. This will create a flavorful base for the chicken.
2. Add the Chicken:
Next, add the chunks of chicken on top of the onion mix. Don’t worry about them being perfectly organized; they’ll cook down and combine with the other ingredients.
3. Spice It Up:
Now, sprinkle the curry powder, ground turmeric, ground cumin, chili powder (if you like it spicy), salt, and pepper over the chicken. Gently stir everything to coat the chicken and onions evenly with the delicious spices.
4. Mix the Sauce:
In a separate bowl, whisk together the coconut milk, chicken broth, and tomato paste until it’s nice and smooth. This will create that rich, creamy sauce for your curry.
5. Combine Everything:
Pour the coconut milk mixture into the crockpot over the seasoned chicken. Give it a little stir to mix everything together.
6. Cook:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and cooked through when done.
7. Finishing Touches:
Before you’re ready to serve, stir in lime juice if desired and adjust seasoning with salt and pepper to taste. This will brighten up the flavors!
8. Garnish & Serve:
Garnish your curry with fresh cilantro leaves and sliced green chilies for an extra pop of flavor. Serve the hot coconut curry over cooked rice for a satisfying meal.
Enjoy this creamy, flavorful crockpot coconut curry chicken as an effortless weeknight meal!
FAQ for Easy Crockpot Coconut Curry Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. To thaw, place it in the refrigerator overnight or quickly defrost it in a sealed plastic bag submerged in cold water. This will help ensure it cooks perfectly in the crockpot!
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute for coconut milk, try using almond milk or cashew milk for a lighter option. However, keep in mind that it may alter the flavor and creaminess. If you want to retain richness, full-fat evaporated milk can also work well!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep all the ingredients the night before and store them in the fridge. Just assemble them in the crockpot in the morning and let it cook while you go about your day. It’s a fantastic make-ahead meal!
How Do I Store Leftover Coconut Curry Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove or microwave, adding a splash of water or coconut milk to maintain creaminess if needed!
