Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Coconut Curry Chicken with Potatoes and Chickpeas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This rich and flavorful Coconut Curry Chicken is a comforting slow cooker recipe featuring tender chicken breasts simmered in a creamy coconut milk and curry sauce with hearty potatoes, chickpeas, and carrots. Perfect for an easy weeknight meal, it delivers vibrant spices balanced with the smooth sweetness of coconut milk, served over fluffy rice and garnished with fresh cilantro.

  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Ingredients

Protein & Vegetables

  • 2 boneless skinless chicken breasts, cubed
  • 2 large potatoes, peeled and diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 large carrots, diced

Spices & Aromatics

  • 1 medium yellow onion, minced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, minced
  • 3 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper

Other Ingredients

  • 2 tablespoons vegetable oil (divided)
  • 1 6-ounce can tomato paste
  • 2 15-ounce cans full-fat coconut milk
  • Cilantro, for garnish
  • Rice, for serving

Instructions

  1. Prepare and Sear Chicken: Chop the chicken breasts into approximately 2-inch pieces and season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Sear the chicken for 5-8 minutes, until browned on all sides but not fully cooked through.
  2. Combine Ingredients in Slow Cooker: Transfer the seared chicken pieces to the slow cooker. Add the diced potatoes, drained chickpeas, and chopped carrots. Set aside while preparing the sauce.
  3. Sauté Aromatics: Using the same skillet used for chicken, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the minced onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and ginger, cooking for another minute to release their flavors.
  4. Prepare Sauce: Add the tomato paste, curry powder, turmeric, salt, pepper, and the two cans of coconut milk to the skillet. Whisk everything together thoroughly, then remove the sauce from heat.
  5. Slow Cook the Curry: Pour the prepared sauce evenly over the chicken and vegetables in the slow cooker. Cover with the lid and cook on high for 4 hours or on low for 8 hours, until the chicken is tender and the flavors have melded.
  6. Serve: Spoon the coconut curry chicken over cooked rice, garnish with chopped fresh cilantro, and serve warm for a comforting and hearty meal.

Notes

  • For a spicier curry, consider adding chopped fresh chili or a pinch of cayenne pepper with the spices.
  • This dish can be prepared a day in advance and reheated, which often deepens the flavors.
  • Use full-fat coconut milk for a richer and creamier texture. Light coconut milk may make the curry thinner.
  • Feel free to substitute chicken thighs for breasts; they tend to remain moister during the slow cooking process.
  • Serve with jasmine or basmati rice to complement the flavorful sauce.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian-inspired

Find it online: https://recipeteach.com/creamy-coconut-curry-chicken-with-potatoes-and-chickpeas-recipe/