This Easy Crockpot Coconut Curry Chicken is a warm hug in a bowl! The chicken simmers in a creamy coconut milk and curry sauce, making it super tasty and comforting.
I love how simple this dish is—just toss everything in the crockpot and let it cook! Serve it over rice for the perfect dinner. Who doesn’t appreciate a meal that cooks itself? 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work perfectly. If you prefer, shredded rotisserie chicken can also be used. Just add it towards the end of cooking to warm through.
Coconut Milk: Full-fat coconut milk adds creaminess. If you’re looking for a lighter option, light coconut milk is a good substitute, but it may not be as rich. For a dairy-free alternative, this is the perfect choice!
Curry Powder: A blend of different spices, curry powder brings a lot of flavor. You can use homemade curry spice mix if you have one or try different blends like Thai red curry powder.
Tomato Paste: It adds depth and richness to the sauce. If you don’t have it, use crushed tomatoes instead, but be prepared for a slightly different texture and flavor.
Fresh Ingredients: Fresh garlic and ginger enhance the dish’s overall flavor. You could use garlic and ginger paste if you don’t have fresh ones on hand.
How Do I Ensure My Chicken Stays Tender in the Crockpot?
Cooking chicken in a crockpot can be so delightful, but you want to make sure it stays juicy and tender. Here’s how:
- Cut chicken into even-sized chunks so they cook at the same rate.
- Don’t overcook! Stick to the recommended cooking times of 6-7 hours on low or 3-4 hours on high.
- Avoid lifting the lid too often while it cooks. This lets heat escape and can alter cooking times.
By following these tips, you’ll have wonderfully tender chicken every time!
Easy Crockpot Coconut Curry Chicken
Ingredients:
- 2 pounds boneless, skinless chicken breasts or thighs, cut into chunks
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder or cayenne (optional, for heat)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- 1-2 fresh green chilies, sliced (optional, for garnish and heat)
- Fresh cilantro leaves, for garnish
Time Estimate:
This recipe will take about 15 minutes to prep and 6-7 hours to cook on low (or 3-4 hours on high) in the crockpot. After that, it’s ready to enjoy! Just don’t forget the time it takes to cook your rice or heat your naan.
Instructions:
1. Prepare the Chicken
Start by placing the chopped chicken pieces directly into the crockpot. Make sure they’re cut into even chunks for consistent cooking!
2. Whisk Up the Sauce
In a separate bowl, whisk together the full can of coconut milk, curry powder, ground turmeric, ground cumin, chili powder (if using), tomato paste, soy sauce, minced garlic, and fresh ginger. Keep mixing until everything is well combined.
3. Assemble in the Crockpot
Now, pour the coconut curry sauce over the chicken layers in the crockpot. Add the finely chopped onion and sprinkle a little salt and pepper on top. Stir gently to ensure the chicken is nicely coated with the sauce.
4. Cooking Time
Cover your crockpot with the lid and set it to cook on low for 6-7 hours, or high for 3-4 hours. When it’s done, the chicken should be tender and cooked through, inviting you to the delicious aroma.
5. Finish and Serve
Before serving, taste the curry and adjust the seasoning if necessary (you might want a little more salt or spice!). Then, garnish with freshly sliced green chilies and a sprinkle of cilantro leaves for a pop of color. Serve this comforting dish hot over a bed of steamed basmati rice or alongside warm naan bread.
Enjoy every creamy bite of your delicious crockpot coconut curry chicken!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! However, make sure to extend the cooking time by 1-2 hours. The chicken should be fully cooked to an internal temperature of 165°F (75°C) before serving. It’s best to place the frozen chicken at the bottom of the crockpot and pour the sauce on top.
Can I Make This Recipe Vegetarian?
Absolutely! For a vegetarian option, substitute the chicken with chickpeas or firm tofu. You can also add in plenty of vegetables like bell peppers, carrots, and zucchini, adjusting the cooking time to ensure they remain tender without becoming mushy.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat or in the microwave until warmed through. If the sauce thickens, add a splash of coconut milk or water to loosen it up.
What Can I Serve with Coconut Curry Chicken?
This dish pairs beautifully with steamed basmati rice or jasmine rice to soak up the delicious sauce. Naan bread also makes a great side, or try serving it with quinoa for a healthy twist!
