Description
A creamy and flavorful slow cooker coconut chicken curry made with tender chicken, aromatic spices, and rich coconut milk. Perfectly cooked with optional vegetables and served over basmati rice, this comforting dish is easy to prepare and ideal for a satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless skinless chicken breasts or thighs
- Salt, to taste
Spices 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 Vegetables
- 1/4 cup tomato paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 cups diced vegetables of choice, optional (such as carrots, bell peppers, squash, cauliflower, green beans, sweet potatoes)
Garnish and Serving
- Fresh cilantro, chopped, for serving
- Basmati rice, for serving
Instructions
- Prepare Chicken: Cube the chicken into bite-sized chunks, season them with salt, and set aside to absorb the seasoning.
- Cook Spices and Aromatics: In a pan over medium heat, warm the olive oil. If using, add cumin seeds and let them sizzle for about 30 seconds to release their flavor. Add the finely chopped onion and cook until it starts to soften, approximately 3 minutes.
- Add Garlic and Spices: Stir in the minced garlic, grated ginger, curry powder, and paprika. Cook for another 30 seconds, stirring constantly until the spices become fragrant.
- Combine Ingredients in Slow Cooker: Transfer the cooked onion and spice mixture into the slow cooker. Add the seasoned chicken and stir to coat evenly.
- Prepare Sauce: In a bowl, whisk together the tomato paste, full-fat coconut milk, and chicken broth until smooth. Pour this mixture over the chicken in the slow cooker. Add the diced vegetables if using, and stir to combine everything evenly.
- Cook Curry: Cover the slow cooker and cook on low heat for 5 hours or on high heat for 3 hours, until the chicken is tender and cooked through.
- Season and Serve: Taste the curry and adjust salt if needed. Serve hot over steamed basmati rice and garnish with fresh chopped cilantro for added freshness and flavor.
Notes
- Using boneless skinless chicken thighs instead of breasts will yield a juicier and more flavorful curry.
- If cumin seeds are not available, you can omit them without significantly affecting the dish.
- Vegetables such as sweet potatoes or cauliflower add great texture and nutrition to the curry; feel free to use your favorites.
- For a spicier curry, consider adding a chopped chili or more curry powder according to taste.
- Serve with naan or your choice of bread if not using rice for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
