Crock Pot Coconut Chicken Curry
Crock Pot Coconut Chicken Curry is a creamy and aromatic dish featuring tender chicken, potatoes, red bell peppers, and a flavorful coconut curry sauce. A slow-cooked delight that’s easy to prepare and perfect with rice or naan.
6 Servings
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
This recipe is naturally gluten-free when using certified gluten-free curry powder, chicken broth, and cornstarch. Always double-check product labels to ensure no gluten-containing additives.