There’s nothing like coming home to the comforting aroma of a warm, flavorful meal that’s been cooking all day. This Crockpot Coconut Curry Chicken is one of those magical recipes that lets you enjoy the richness of curry with minimal effort. It’s creamy, mildly spiced, and packed with tender chicken, making it a go-to dish for busy weeknights or when you’re craving something cozy and satisfying.
This recipe draws on the warm, bold flavors of traditional curry while offering a simplified, family-friendly version that anyone can make. It’s perfect for introducing curry flavors to picky eaters or as a comforting staple for those who already adore curry dishes.
Why You’ll Love This Recipe:
- Set-It-And-Forget-It: The crockpot does all the heavy lifting, giving you more time to focus on your day.
- Family-Friendly Flavors: Mild enough for kids but rich enough for adults to enjoy.
- Minimal Ingredients, Maximum Flavor: Simple pantry staples come together to create a dish bursting with flavor.
- Versatile: Pairs perfectly with rice, naan, or even cauliflower rice for a low-carb option.
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 (14 oz) can coconut milk
- 1 cup chicken broth
- 3 tablespoons red curry paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups diced vegetables (e.g., carrots, bell peppers, or zucchini)
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice or basmati rice, for serving
How to Make Crockpot Coconut Curry Chicken:
Step-by-Step Instructions
1. Prep Your Crockpot:
Lightly grease the inside of your crockpot to prevent sticking. Place the cubed chicken at the bottom of the pot.
2. Whisk the Sauce:
In a medium bowl, whisk together the coconut milk, chicken broth, red curry paste, turmeric, and cumin. This rich, golden sauce will coat your chicken and veggies with loads of flavor.
3. Layer the Ingredients:
Pour the sauce over the chicken. Add the chopped onion, minced garlic, and grated ginger, spreading them evenly.
4. Add the Vegetables:
Toss in the diced vegetables of your choice, but hold off on adding the frozen peas until the end of cooking.
5. Cook Low and Slow:
Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be tender and infused with curry goodness by the time it’s done.
6. Add the Peas:
About 15 minutes before serving, stir in the frozen peas and let them heat through. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve and Garnish:
Spoon the curry over a bed of steamed jasmine or basmati rice. Sprinkle fresh cilantro on top for a burst of freshness.
Helpful Tips:
- Thickening the Sauce: If you prefer a thicker curry, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the crockpot during the last 15 minutes of cooking.
- Make It Spicy: Add a chopped chili pepper or a pinch of cayenne pepper for an extra kick.
- Vegetable Options: Customize the veggies to suit your taste—potatoes, cauliflower, or green beans work wonderfully too.
Details:
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on low (or 3–4 hours on high)
- Total Time: Up to 8 hours
- Yield: 6 servings
- Category: Main Dish
- Method: Crockpot
- Cuisine: Indian-Inspired
- Diet: Gluten-Free
Notes:
- For a vegetarian version, substitute the chicken with chickpeas or tofu and use vegetable broth.
- This curry is even better the next day—perfect for meal prep or leftovers.
Nutritional Information (Approximate Per Serving):
- Calories: 290
- Protein: 25g
- Carbohydrates: 12g
- Fat: 18g
- Fiber: 3g
- Sodium: 400mg
Frequently Asked Questions:
Can I use green or yellow curry paste instead of red curry paste?
Absolutely! Each type of curry paste will lend its own unique flavor to the dish. Green curry paste is more herbaceous, while yellow curry paste is milder and sweeter.
What can I serve with this curry?
This dish is excellent with steamed rice or naan bread. For a lighter option, try cauliflower rice or a crisp side salad.
Can I freeze leftovers?
Yes! Let the curry cool completely, then store it in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Related Recipes:
If you enjoyed this dish, you’ll love these other comforting curries:
Conclusion
This Crockpot Coconut Curry Chicken is proof that big, bold flavors don’t have to mean hours of effort. With its creamy coconut sauce and perfectly spiced chicken, it’s a recipe that feels indulgent yet remains simple enough for any day of the week. Whether you’re new to curry or a seasoned fan, this dish is guaranteed to become a staple in your home. So, grab your crockpot and let it work its magic—you’ll be savoring every bite before you know it!
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Crockpot Coconut Curry Chicken
Description
There’s nothing like coming home to the comforting aroma of a warm, flavorful meal that’s been cooking all day. This Crockpot Coconut Curry Chicken is one of those magical recipes that lets you enjoy the richness of curry with minimal effort. It’s creamy, mildly spiced, and packed with tender chicken, making it a go-to dish for busy weeknights or when you’re craving something cozy and satisfying.
This recipe draws on the warm, bold flavors of traditional curry while offering a simplified, family-friendly version that anyone can make. It’s perfect for introducing curry flavors to picky eaters or as a comforting staple for those who already adore curry dishes.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 (14 oz) can coconut milk
- 1 cup chicken broth
- 3 tablespoons red curry paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 cups diced vegetables (e.g., carrots, bell peppers, or zucchini)
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice or basmati rice, for serving
Instructions
Step-by-Step Instructions
1. Prep Your Crockpot:
Lightly grease the inside of your crockpot to prevent sticking. Place the cubed chicken at the bottom of the pot.
2. Whisk the Sauce:
In a medium bowl, whisk together the coconut milk, chicken broth, red curry paste, turmeric, and cumin. This rich, golden sauce will coat your chicken and veggies with loads of flavor.
3. Layer the Ingredients:
Pour the sauce over the chicken. Add the chopped onion, minced garlic, and grated ginger, spreading them evenly.
4. Add the Vegetables:
Toss in the diced vegetables of your choice, but hold off on adding the frozen peas until the end of cooking.
5. Cook Low and Slow:
Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be tender and infused with curry goodness by the time it’s done.
6. Add the Peas:
About 15 minutes before serving, stir in the frozen peas and let them heat through. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve and Garnish:
Spoon the curry over a bed of steamed jasmine or basmati rice. Sprinkle fresh cilantro on top for a burst of freshness.
Notes
- For a vegetarian version, substitute the chicken with chickpeas or tofu and use vegetable broth.
- This curry is even better the next day—perfect for meal prep or leftovers.