Slow Cooker Coconut Chicken Curry

Course: Entree

Cuisine: Asian / American

Prep Time: 20

Cook Time: 7

Total Time: 7 20

Servings:

Calories: 466kcal

Author: Kris Longwell

Coconut Chicken Curry is incredibly flavorful and letting your slow cooker do all the heavy lifting makes it even better. There is a little prep and sautéing before it all goes into the slow-cooker, but it's not too much and even can be done ahead of time. Serve over perfectly steamed rice for the most amazing meal.

Print Recipe

Equipment

6 or 7-quart slow-cooker

Ingredients

2 tablespoon olive oil
1 shallot chopped
1 tablespoon ginger fresh, minced
3 cloves garlic minced
3 tablespoon curry powder Madras-style, or regular
2 tablespoon dark brown sugar
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 cup chicken broth or stock
1 13.3 oz can unsweetened coconut milk
2 tablespoon 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 tablespoon cornstarch
2 tablespoon basil or Thai basil, cut into small strips, for garnish (optional)
Steamed rice for serving

Instructions

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 tablespoon olive oil, 1 shallot, 1 tablespoon 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 tablespoon curry powder, 2 tablespoon dark brown sugar, 1 teaspoon red pepper flakes, 1 teaspoon 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 tablespoon 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 tablespoon 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 tablespoon basil, Steamed rice

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked this video, please subscribe to our YouTube channel.

Boneless, skinless chicken breasts can be substituted for the thighs. You can also leave the thighs and/or breasts whole. If cutting them up, don't cut them too small, otherwise, they will become so tender the meat will shred.

Don't overdo it with the cornstarch slurry. The sauce shouldn't be as thick as gravy, but it should not be too thin, either. Add just enough of the slurry to slightly thicken the sauce. The small amount of cornstarch won't cause any issues when reheating.

Leftovers will keep covered in the fridge for up to 5 days. Reheat on the stove over medium heat.

Nutrition