Description

A rich and flavorful Slow Cooker Coconut Chicken Curry made with tender chicken breasts or thighs simmered in a fragrant blend of spices, coconut milk, and tomato paste, served over basmati rice and garnished with fresh cilantro. This comforting dish brings a creamy texture and vibrant taste perfect for an easy and satisfying dinner.

Ingredients

Scale

Chicken and Seasoning

2 lbs boneless skinless chicken breasts or thighs
Salt, to taste

Spice and Aromatics

2 tablespoons extra virgin olive oil or neutral oil of choice
1 teaspoon cumin seeds (optional)
1 large yellow onion, finely chopped
2 cloves garlic, minced
1/2 tablespoon fresh ginger, grated
2-3 tablespoons curry powder
1 teaspoon paprika

Liquids and Additions

1/4 cup tomato paste
1 (14 oz) can full-fat coconut milk
1 cup chicken broth
2 cups diced vegetables of choice (such as carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes), optional

Garnish and Serving

Fresh cilantro, chopped, for serving
Basmati rice, for serving

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Instructions

Prepare the Chicken: Cube the chicken breasts or thighs into bite-sized chunks, season with salt, and set aside.
Sauté Aromatics: Heat the olive oil in a pan over medium heat. Add the cumin seeds, if using, and let them sizzle for 30 seconds to release their aroma.
Cook Onions: Add the finely chopped onion to the pan and cook until it starts to soften, approximately 3 minutes, stirring occasionally.
Add Spices: Stir in the minced garlic, grated ginger, curry powder, and paprika. Cook and stir for an additional 30 seconds until fragrant.
Combine in Slow Cooker: Transfer the cooked aromatics to the slow cooker. Add the cubed chicken and stir to combine everything evenly.
Mix Liquids and Vegetables: Whisk together the tomato paste, full-fat coconut milk, and chicken broth in a bowl until smooth. Pour this mixture over the chicken in the slow cooker. If using vegetables, add them now and stir gently to combine.
Cook the Curry: Cover the slow cooker and cook on low for 5 hours or on high for 3 hours until the chicken is tender and vegetables are cooked through.
Season and Serve: Taste the curry and adjust salt as needed. Serve the curry over basmati rice and garnish with freshly chopped cilantro.

Notes

For a thicker curry, cook uncovered for the last 30 minutes to reduce the sauce slightly.
Choose vegetables that hold up well to slow cooking like carrots, potatoes, or cauliflower.
Use boneless skinless thighs for more tender and flavorful chicken or breasts for leaner meat.
Adjust curry powder according to your preferred spice level.
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 18 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 90 mg