Description
This Slow-Cooker Coconut Curry Chicken is a rich and comforting dish featuring tender chicken thighs simmered in a fragrant coconut milk curry sauce infused with aromatic spices. Perfect for a hands-off meal, it’s easy to prepare and wonderfully flavorful, ideal for serving with rice or naan bread.
Ingredients
Scale
Chicken
- 500 g Chicken Thighs (Boneless, Skinless), cut into chunks
Aromatics & Spices
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 tablespoons Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- 1/4 teaspoon Cayenne Pepper (optional, adjust to taste)
Liquids & Seasoning
- 1 can Coconut Milk (full-fat)
- 1 cup Chicken Broth
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper
- 1 Lime, juiced (optional)
Garnish
- Fresh Cilantro (optional)
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into bite-sized chunks to ensure even cooking and tenderness.
- Brown the Chicken (Optional): Heat a little oil in a sauté pan over medium-high heat. Brown the chicken pieces for 2-3 minutes on each side to develop extra flavor, then transfer them to the slow cooker. This step can be skipped for convenience.
- Add Ingredients to Slow Cooker: Add the chopped onion, minced garlic, grated ginger, coconut milk, chicken broth, curry powder, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and black pepper into the slow cooker. Stir everything together to combine the flavors evenly.
- Cook the Curry: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender. The slow cooking allows the spices to deeply infuse the coconut milk sauce.
- Adjust Seasoning and Thicken Sauce: Taste the curry and adjust seasoning as needed with salt, pepper, or additional lime juice for brightness. If a thicker sauce is preferred, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry. Cook on high for an additional 20 minutes to thicken.
- Serve and Garnish: Garnish with fresh cilantro and a squeeze of lime juice if desired. Serve the coconut curry chicken over steamed rice or with warm naan bread for a satisfying meal.
Notes
- Browning the chicken is optional but enhances the flavor and texture of the curry.
- You can adjust the amount of cayenne pepper to control the spiciness.
- For a thicker curry sauce, use cornstarch slurry as described in the instructions.
- This dish pairs well with jasmine or basmati rice and naan bread.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
