Slow Cooker Coconut Chicken Curry

Slow Cooker Coconut Chicken Curry is a delicious and easy dish that brings tropical flavors right to your kitchen. It’s perfect for busy days, as you can set it and forget it. The combination of coconut milk and spices makes this curry creamy and flavorful, making it a hit for both family dinners and gatherings.

Why Make This Recipe

Making this Slow Cooker Coconut Chicken Curry is a fantastic choice for several reasons. First, it’s simple and requires minimal prep time. Just throw the ingredients into the slow cooker and let it do its magic. Second, the dish is packed with flavor, thanks to the rich coconut milk and aromatic spices. Finally, it’s versatile. You can serve it over rice, quinoa, or even enjoy it on its own.

How to Make Slow Cooker Coconut Chicken Curry

Ingredients:

2 pounds boneless skinless chicken breasts
1/2 medium sweet onion (diced)
4 teaspoons minced garlic
14 ounces full-fat coconut milk
15 ounces diced tomatoes (drained)
8 ounces tomato sauce
2 tablespoons curry powder
1 tablespoon granulated sugar
1 teaspoon salt

Directions:

First, trim and cube the 2 pounds of boneless skinless chicken breasts into bite-sized pieces. Add the chicken into a 6-8 quart slow cooker.
Next, add in the diced 1/2 medium sweet onion and the minced 4 teaspoons of garlic.
Pour in 14 ounces of full-fat coconut milk, 15 ounces of diced tomatoes (make sure to drain them), and 8 ounces of tomato sauce. Stir in 2 tablespoons of curry powder, 1 tablespoon of granulated sugar, and 1 teaspoon of salt.
Cover the slow cooker and let it cook on low for 6 to 8 hours or on high for 4 to 5 hours.
Once it’s ready, serve hot over rice and enjoy!

How to Serve Slow Cooker Coconut Chicken Curry

Serve this flavorful curry over a bowl of steaming rice for a hearty meal. You can also garnish it with fresh cilantro or lime for an extra pop of flavor. It’s delicious with a side of naan or pita bread too!

How to Store Slow Cooker Coconut Chicken Curry

To store any leftovers, place the curry in an airtight container and refrigerate. It will last for about 3 to 4 days. You can also freeze the curry for up to 3 months. Just thaw it in the refrigerator overnight before reheating.

Tips to Make Slow Cooker Coconut Chicken Curry

If you want extra veggies, feel free to add bell peppers, carrots, or spinach to the slow cooker.
For a spicier kick, add some red pepper flakes or chopped jalapeños.
Use light coconut milk if you prefer a lighter option.

Variation

You can replace the chicken with chickpeas or tofu for a vegetarian version. The cooking time will remain the same, and you’ll still get a deliciously creamy curry!

FAQs

Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but make sure to adjust the cooking time as it may take longer to cook thoroughly.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a perfect dish for those with gluten sensitivities.
Can I make this curry spicy?
Absolutely! You can add chili powder or fresh chilies to adjust the spice level to your liking.