There are so many reasons to love cooking a meal in your slow cooker. And this recipe confirms it.
We love all kinds of curry dishes, including Coconut Shrimp Curry and Chicken Curry. But, when you’re able to create these incredible flavors with the ease of your slow cooker, life couldn’t get much better. Serve with perfectly steamed rice for an amazing meal.
How To Make Slow Cooker Coconut Chicken Curry
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The Ingredients and Tools You Will Need
The Tools You Will Need:
A 6 to 7 quart slow-cooker.
Large skillet or saucepan (12″ is ideal).
The Ingredients You’ll Need to Have on Hand:
Oil – Olive oil or vegetable oil will work just fine.
Chicken – We love boneless, skinless chicken thighs, but boneless, skinless breasts will work, too. Cut into large chunks, or leave whole.
Shallot – Can substitute regular onion, if desired.
Ginger – Fresh, finely chopped.
Garlic – Minced.
Curry powder – We love Sun Brand Madras. Amazing flavor. Or, you can easily make your own!
Seasonings – Salt, pepper, red pepper flakes.
Broth – Homemade broth or stock is awesome, but purchased is perfectly fine.
Coconut milk – Unsweetened. Found the Asian section of most supermarkets, or online. Definitely do not use sweetened coconut milk (save that for Pina Coladas!).
Fish sauce – Found in the section of most supermarkets, at Asian markets, or online.
Carrots – Peeled, and cut into large, bite-sized pieces.
Sweet potatoes – Peeled and cut into the same size pieces as the carrots.
Cornstarch – For a small slurry which will slightly thicken the sauce.
Salt – Or, additional fish sauce.
Basil – Italian or Thai basil, cut into thin strips, for garnish.
EXPERT TIP: When you open the can of unsweetened coconut milk, you’ll notice it has most likely separated. This is completely normal. Use a knife or fork to gently stir the milk in the can until it’s combined and smooth.
Tips for Making Perfect Slow Cooker Coconut Chicken Curry
Sear the Chicken Pieces – If you plan on slow-cooking the chicken thighs or breasts without cutting them, searing them first in a skillet with oil locks in their juices and enhances their flavor in the curry. For ease, cut them into chunks, and no need to pre-sear.
Fluffy Steamed Rice Is a Must – Perfectly steamed rice soaks up the delicious sauce and provides a satisfying base for the dish. Don’t skip this, if possible. You’ll have plenty of time to prepare it while the chicken slow cooks!
EXPERT TIP: Leave your chicken pieces fairly large (2-inch by 2-inch, or greater). Same with the cut carrots and sweet potatoes. As the chicken and veggies slow-cook, they will break down somewhat. The larger chunks will stay intact once ready to serve.
How To Serve
Don’t let the curry chicken slow cook for more than 7 hours. It will be okay, but the chicken will become so tender that it will shred when you serve it.
After 6 or 7 hours on the LOW setting (or 3 on HIGH), turn the slow cooker to the WARM setting until you’re ready to serve.
The coconut chicken curry is perfect served over a bed of perfectly steamed rice, however, we’ve also served it over cooked noodles, and that is delicious, too.
EXPERT TIP: To thicken the sauce somewhat, we recommend a cornstarch slurry of about 1 to 2 tbsp of cornstarch to the same amount of water. Stir in a small bowl until combined, then slowly pour into the sauce, gently stirring with a wooden spoon until slightly thickened. Don’t add more than this amount of the slurry, otherwise, the sauce may separate when reheating.
Other Slow Cooker Recipes To Try
We love the ease of using a slow cooker for so many of your favorite recipes. Here are, hands down, some of our all-time favorite recipes that we’re certain you and your family will love:
Chopped BBQ Beef Sandwiches
Spicy Brisket with Garlic
Baby Back Ribs
Provencal Chicken Stew
Chicken Lo Mein
Gourmet Ham and Potatoes Gratin
These are all amazing, without a doubt, but, in the meantime, isn’t this dish catching your eye?
This dish has become one of our favorite slow cooker dishes of all time.
There is a little bit of prep work and sautéing before you let the slow cooker do its work, but it’s not much, and so worth it.
And, as always, the smells that will fill your home as it slow-cooks are truly incredible. Every bite is a taste sensation and leftovers are just as good, maybe even better!
Ready to make the best curry dish in town in your slow cooker? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram and tag @HowToFeedaLoon and #HowToFeedaLoon!
Slow Cooker Coconut Chicken Curry
- 6 or 7-quart slow-cooker
- 2 tbsp olive oil
- 1 shallot chopped
- 1 tbsp ginger fresh, minced
- 3 cloves garlic minced
- 3 tbsp curry powder Madras-style, or regular
- 2 tbsp dark brown sugar
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 cup chicken broth or stock
- 1 13.3 oz can unsweetened coconut milk
- 2 tbsp fish sauce
- 3 lb chicken thighs boneless, skinless
- 3 medium carrots peeled and cut into bite-size pieces
- 1 sweet potato peeled and cut into bite-size pieces
- Kosher salt to taste
- 2 tbsp cornstarch
- 2 tbsp basil or Thai basil, cut into small strips, for garnish (optional)
- Steamed rice for serving
- Heat the oil over medium heat in a large skillet or saucepan. Add the shallot and ginger and sauté until tender, about 4 minutes. Add the garlic and sauté for another 30 seconds, or until aromatic.2 tbsp olive oil, 1 shallot, 1 tbsp ginger, 3 cloves garlic
- Stir in the curry powder, brown sugar, red pepper flakes, and black pepper. Cook, stirring often, until fully combined and very aromatic, about 30 seconds.3 tbsp curry powder, 2 tbsp dark brown sugar, 1 tsp red pepper flakes, 1 tsp black pepper
- Pour in the broth/stock and then the coconut milk and fish sauce. Bring to a boil and then turn down the heat and simmer for a few minutes.1 cup chicken broth, 1 13.3 oz can unsweetened coconut milk, 2 tbsp fish sauce
- Place the chicken, carrots, and sweet potatoes in your slow-cooker. Carefully pour the sauce over the top. Cover and cook on LOW for 5 hours or on HIGH for 2½ hours, or until chicken is very tender and fully cooked. Taste and add salt, to taste (usually 1 to 2 tsp).3 lb chicken thighs, 3 medium carrots, 1 sweet potato, Kosher salt
- In a small bowl, add 2 tbsp of cool water to the cornstarch. Use a spoon to stir the mixture until dissolved. Slowly stir in the slurry until the sauce thickens somewhat, after 1 to 2 minutes.
- Serve over steamed rice and garnish with basil strips (if using).2 tbsp basil, Steamed rice