Description
Indulge in the comforting flavors of Coconut Curry Chicken made effortlessly in your slow cooker. This dish combines tender chicken with a creamy coconut milk sauce enriched with aromatic spices, fresh herbs, and a hint of heat from jalapenos. Perfect for busy weeknights or family gatherings, this recipe allows you to enjoy a delicious meal without spending hours in the kitchen. Serve it over fluffy rice or alongside warm naan for a satisfying experience that everyone will love. With its customizable spice level and nutritious ingredients, this Coconut Curry Chicken is sure to become a household favorite!
Ingredients
Scale
- 6 bone-in skin-on chicken thighs (skin removed)
- 2 cans (13.5 oz each) coconut milk
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, seeded and chopped
- 1 tablespoon yellow curry powder
- Salt and pepper to taste
- 1 teaspoon oil
- 2 tablespoons dried basil leaves
- 3/4 teaspoon pepper
- 1/2 teaspoon chili powder (or to taste)
- 1 tablespoon cornstarch
- 1 tablespoon water (COLD)
- 1 teaspoon fresh ginger (grated or minced)
- 1/3 to 1/2 cup fresh cilantro (chopped)
Instructions
- Remove skin from chicken thighs and season with salt and pepper.
- Heat oil in a skillet over medium-high heat. Brown the chicken thighs on both sides for added flavor.
- In the slow cooker, combine coconut milk, spices, onions, garlic, and jalapenos; stir well.
- Place browned chicken in the mixture and cover.
- Cook on high for 4–5 hours or low for 6–8 hours until fully cooked.
- Add grated ginger and cornstarch mixed with water; return shredded chicken to pot and stir.
- Garnish with fresh cilantro before serving over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 4–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 115mg