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Creamy Coconut Curry Chicken in the Crock Pot Recipe

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4.1 from 7 reviews

This Coconut Curry Chicken Crock Pot recipe delivers tender, flavorful chicken simmered in a rich and creamy coconut milk curry sauce. Easy-to-make and perfect for slow cooking, it combines aromatic spices, fresh herbs, and a hint of heat for a comforting meal served best with rice or naan. This dish is ideal for busy days, offering a hands-off cooking approach while filling your home with irresistible aromas.

  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 6 bone-in skin-on chicken thighs (skin removed, about 2 1/2 pounds)
  • Salt and pepper, to taste
  • 1 teaspoon oil

Curry Sauce

  • 2 (13.5 oz) cans coconut milk (lite coconut milk can be used)
  • 2 tablespoons dried basil leaves
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 1/2 tablespoons yellow curry powder
  • 1/2 teaspoon chili powder (or 3/4 teaspoon, adjust to taste)
  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1 teaspoon fresh ginger, grated or minced

Thickening and Garnish

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/3 to 1/2 cup fresh cilantro, chopped

Instructions

  1. Prepare Chicken: Remove the skin from the chicken thighs using your fingers and a serrated knife. Season each thigh generously with salt and pepper.
  2. Sear Chicken: Heat a large skillet over medium-high heat and add 1 teaspoon of oil. When hot, place 3 chicken thighs in the skillet without crowding to avoid steaming. Cook for about 2 minutes until the bottom side is nicely browned, then flip and brown the other side for 1-2 minutes.
  3. Repeat Searing: Remove the browned chicken to a plate and repeat the searing process with the remaining 3 thighs. Add oil only if necessary.
  4. Combine Sauce Ingredients: In a crock pot, stir together coconut milk, dried basil, 2 teaspoons salt, 3/4 teaspoon black pepper, yellow curry powder, and chili powder. Add chopped red onions, minced garlic, and chopped jalapenos to the mixture.
  5. Add Chicken to Crock Pot: Place the browned chicken thighs into the crock pot and stir gently to combine with the sauce.
  6. Slow Cook: Cook on high for 4-5 hours or on low for 6-8 hours until chicken is tender and fully cooked.
  7. Remove Chicken and Prepare Sauce: Take the chicken out of the slow cooker and place it on a plate or cutting board to cool slightly for a few minutes.
  8. Add Ginger: Stir fresh ginger into the crock pot sauce.
  9. Make Slurry: In a small bowl, combine cornstarch and 1 tablespoon of cold water, stirring until smooth. Add the slurry to the crock pot and stir well to thicken the sauce slightly.
  10. Shred Chicken: Remove bones and any tough bits from the slightly cooled chicken and shred the meat—it should fall apart easily.
  11. Return Meat to Sauce: Add the shredded chicken back into the crock pot, stir to combine, cover, and cook for another 10 minutes to let flavors meld and sauce thicken.
  12. Final Seasoning and Garnish: Season with additional salt and pepper as desired and stir in chopped fresh cilantro just before serving.
  13. Serve: Serve hot with your choice of rice, cauliflower rice, or naan bread for a complete meal.

Notes

  • Removing the skin from the chicken helps reduce fat, but you can leave it on if preferred for extra flavor.
  • Searing the chicken before slow cooking adds depth to the flavor and color of the dish.
  • Adjust chili powder according to your spice preference; use less for milder curry.
  • Using lite coconut milk reduces calories and fat but still maintains the creamy texture.
  • Serve with jasmine rice or warm naan to soak up the delicious curry sauce.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian-inspired
  • Diet: Halal

Find it online: https://recipeteach.com/creamy-coconut-curry-chicken-in-the-crock-pot-recipe/