Crock Pot Coconut Chicken Curry – You know that one dish that’s always a lifesaver on busy days? For me, it’s this Crock Pot Coconut Chicken Curry. I stumbled on the idea years ago when I was determined to create something cozy and flavorful without babysitting the stove. Spoiler alert: it worked like a charm.
One memory that stands out was when I made this for a friend recovering from surgery. I remember driving over with a big container of this curry and some naan bread, feeling like I was delivering edible comfort. Her face lit up, and she joked that I was “curry-ing favor” with her. It’s those little moments that make food so much more than just sustenance.
What I adore about this recipe is how forgiving it is. No potatoes? Sweet potatoes, carrots, or even butternut squash are great stand-ins. Want more spice? Just toss in a red chili or some cayenne. It’s one of those dishes where you can’t really go wrong, and every time you make it, it feels like a new experience.
Why You’ll Love This Crock Pot Coconut Chicken Curry Recipe?
- Minimal Effort, Maximum Flavor: The crock pot handles the hard work, leaving you with a dish that tastes like you spent hours in the kitchen.
- Aromatic and Creamy: The coconut milk and curry powder blend beautifully, creating a sauce that’s rich, comforting, and just the right amount of spicy.
- Versatile Ingredients: It’s a great way to use up veggies you have on hand, and it’s easy to adapt for dietary preferences.
- Family-Friendly: Mild enough for kids, but with room to spice things up for those who like a kick.
- Perfect for Any Occasion: Whether it’s a casual weeknight dinner or a cozy meal with friends, this curry fits the bill.
Ingredient Notes:
Here’s a closer look at what makes this dish shine:
- Chicken: Boneless, skinless chicken breasts work wonderfully, but thighs bring an extra layer of flavor and stay juicier during slow cooking.
- Coconut Milk: Full-fat coconut milk gives the curry its creamy texture. Light coconut milk is an option, but it won’t be as rich.
- Potatoes: They soak up the curry’s spices, making every bite hearty and flavorful. Sweet potatoes are a fantastic alternative if you want a touch of sweetness.
- Curry Powder: This is the soul of the dish. Use your favorite blend, or add garam masala for extra warmth.
- Red Bell Pepper: Adds color and a subtle sweetness that balances the curry’s spices. Carrots or zucchini work too.
- Cornstarch: Thickens the sauce to perfection. Just mix it with water to avoid lumps. Trust me, I learned the hard way.
- Raisins and Coconut Flakes: These might sound unusual, but they add a hint of sweetness and texture that take the curry to the next level.
How To Make Crock Pot Coconut Chicken Curry?
Let’s break it down step by step. You’ve got this!
- Layer the Ingredients:
Start by tossing the chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and pepper into your crock pot. No need to overthink it—just layer everything evenly. - Set and Forget:
Cover the crock pot, set it to low, and let it work its magic for 4 hours. During this time, the chicken gets tender, the potatoes soak up the curry’s flavor, and your kitchen smells heavenly. - Add the Veggies:
After 4 hours, toss in the red bell peppers. This timing keeps them slightly crisp and full of color. Let them cook for another 45 minutes to blend their sweetness into the curry. - Thicken the Sauce:
Mix the cornstarch with a splash of water to create a slurry, then stir it into the curry. Let it cook for an additional 15 minutes to thicken up. The sauce should coat the back of a spoon beautifully. - Finish Strong:
Just before serving, sprinkle the curry with raisins and coconut flakes. These little extras make the dish feel special—trust me, you’ll love the sweet contrast. - Serve and Enjoy:
Spoon the curry over rice or pair it with naan. It’s the kind of meal that feels like a warm hug on a plate.
Storage Options:
Leftovers? Lucky you. Here’s how to keep them fresh:
- Refrigerator: Let the curry cool completely, then store it in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce gets too thick.
- Freezer: This curry freezes like a dream. Transfer it to freezer-safe containers, and it’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
This recipe is super flexible. Here’s how you can make it your own:
Want To Save This Recipe?
- Vegetarian-Friendly: Swap the chicken for chickpeas, tofu, or paneer. Use vegetable broth instead of chicken broth.
- Spice Level: Want it spicier? Add chili flakes, cayenne pepper, or chopped green chili. Prefer mild? Use less curry powder.
- More Veggies: Broccoli, spinach, or peas are great additions for extra nutrition.
- Lighter Version: Use light coconut milk and skip the cornstarch for a thinner sauce.
- Extra Tang: Add a squeeze of lime juice just before serving for a fresh pop of flavor.
What to Serve with Crock Pot Coconut Chicken Curry?
Pair this curry with sides that soak up all that creamy goodness:
- Steamed Rice: The classic choice. Jasmine or basmati rice works best.
- Naan Bread: Perfect for scooping up the sauce.
- Quinoa: A high-protein alternative to rice that pairs wonderfully.
- Cucumber Salad: Its fresh crunch balances the rich curry beautifully.
Frequently Asked Questions:
Can I make this curry on the stovetop instead of a crock pot?
Absolutely! Sauté the ingredients in a large pot, add the liquids, and let it simmer on low until the chicken and potatoes are tender.
How spicy is this curry?
It’s mild but flavorful. You can adjust the heat level by adding more chili powder or fresh chili.
Can I freeze this curry?
Definitely! It freezes well for up to 3 months. Just make sure it’s fully cooled before freezing.
There you have it—Crock Pot Coconut Chicken Curry that’s as easy as it is delicious. Whether it’s a busy weeknight or a cozy weekend dinner, this dish delivers every time. Give it a try, and let me know—did you stick to the recipe, or add your own twist? Either way, I’d love to hear how it turned out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crock Pot Coconut Chicken Curry
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into cubes
- 2 potatoes peeled and cubed
- 1 onion finely chopped
- 1 clove garlic minced
- 1 13.5-ounce can coconut milk
- 1 cup chicken broth
- ¼ cup curry powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 red bell pepper chopped
- 1 tablespoon cornstarch
- 1 tablespoon raisins optional
- 1 tablespoon flaked coconut optional
Instructions
Prepare the Ingredients:
- Place the cubed chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper into a slow cooker. Arrange the ingredients evenly to ensure balanced cooking.
Begin Slow Cooking:
- Cover the slow cooker with its lid and set it to cook on low heat for 4 hours. During this time, the chicken will tenderize, and the flavors of the curry will meld beautifully.
Add Red Bell Peppers:
- After 4 hours, add the chopped red bell peppers to the slow cooker. Allow the mixture to cook for an additional 45 minutes, enabling the bell peppers to soften and infuse the curry with their sweetness.
Thicken the Sauce:
- In a small bowl, mix the cornstarch with a tablespoon of water to form a slurry. Stir this mixture into the slow cooker, ensuring it is evenly distributed. Cook for an additional 15 minutes or until the sauce thickens to your desired consistency.
Finish and Serve:
- Sprinkle the curry with raisins and flaked coconut, if using, for a hint of sweetness and texture. Serve hot over steamed rice or alongside naan bread, garnished with fresh cilantro if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
