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.