Description
A flavorful and creamy slow cooker coconut chicken curry made with tender chicken, aromatic spices, and optional vegetables, perfect for a comforting and easy meal served over basmati rice.
Ingredients
Scale
Chicken and Spices
- 2 lbs boneless skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil or neutral oil of choice
- 1 teaspoon cumin seeds (optional)
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh ginger, grated
- 2-3 tablespoons curry powder
- 1 teaspoon paprika
Wet Ingredients
- 1/4 cup tomato paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
Vegetables (Optional)
- 2 cups diced vegetables of choice (such as carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes)
Additional Ingredients
- Salt, to taste
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Instructions
- Prepare the Chicken: Cube the chicken into bite-sized chunks, season with salt, and set aside.
- Sauté Aromatics: In a pan over medium heat, heat the olive oil. Add cumin seeds, if using, and let them sizzle for 30 seconds. Add the finely chopped onion and cook until it starts to soften, about 3 minutes.
- Add Spices: Stir in the minced garlic, grated ginger, curry powder, and paprika. Cook together until fragrant, about 30 seconds.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion and spices to the slow cooker along with the seasoned chicken. Stir to combine everything well.
- Add Liquids and Vegetables: Whisk together the tomato paste, coconut milk, and chicken broth, then pour the mixture over the chicken in the slow cooker. If using, add the diced vegetables at this point and stir to combine.
- Slow Cook: Cover and cook on low for 5 hours or on high for 3 hours, until the chicken is tender and cooked through. Season with additional salt to taste.
- Serve: Spoon the curry over basmati rice and garnish with chopped fresh cilantro for a vibrant finish.
Notes
- Use boneless, skinless chicken thighs for a more tender and flavorful curry.
- If you prefer a thicker curry, remove the lid during the last 30 minutes of cooking to let it reduce.
- Feel free to swap in any vegetables you like or have on hand; root vegetables and bell peppers work especially well.
- For a spicier curry, add a chopped chili pepper or cayenne powder with the spices.
- Serve with naan or other flatbreads as an alternative to rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
