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Coconut Curry Chicken Crock Pot Recipe

Coconut Curry Chicken Crock Pot Recipe
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★★★★★

4.8 from 8 reviews

This Coconut Curry Chicken Crock Pot recipe delivers tender, flavorful chicken thighs simmered in a rich and creamy coconut milk curry sauce with aromatic spices, garlic, and fresh herbs. Perfect for an easy, comforting meal served over rice or naan, it combines the warmth of yellow curry with the subtle heat of jalapenos and a touch of fresh cilantro for brightness.

Ingredients

Scale

Chicken

  • 6 bone-in skin-on chicken thighs (skin removed, about 2 1/2 pounds)
  • Salt and pepper, to taste
  • 1 teaspoon oil (vegetable or canola oil)

Curry Sauce

  • 2 (13.5-ounce) cans coconut milk (lite coconut milk can be used)
  • 2 tablespoons dried basil leaves
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 1/2 tablespoons yellow curry powder
  • 1/2 teaspoon chili powder (or 3/4 teaspoon based on heat preference)

Vegetables and Aromatics

  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1 teaspoon fresh ginger, grated or minced
  • 1/3 to 1/2 cup fresh cilantro, chopped

Thickening

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions

  1. Prepare the Chicken: Remove the skin from the chicken thighs using your fingers and a serrated knife. Season each thigh generously with salt and pepper.
  2. Heat the Pan: Preheat a large skillet over medium-high heat and add 1 teaspoon of oil or use nonstick spray to coat the pan.
  3. Sear the Chicken – First Batch: When the oil is hot, add 3 chicken thighs, spacing them to avoid steaming. Cook for about 2 minutes until the bottom side is nicely browned, then flip and cook for an additional 1 to 2 minutes to brown the other side.
  4. Remove and Repeat: Transfer the browned chicken to a plate. Repeat the searing process with the remaining 3 thighs. If the skillet still has enough grease, additional oil is not necessary.
  5. Combine Sauce Ingredients: In the crock pot, pour in both cans of coconut milk. Add dried basil leaves, 2 teaspoons salt, 3/4 teaspoon black pepper, yellow curry powder, and chili powder. Stir everything together to create a smooth curry base.
  6. Add Vegetables and Aromatics: Mix in the chopped red onions, minced garlic, and finely chopped jalapenos to the crock pot mixture.
  7. Add Chicken to Crock Pot: Place the seared chicken thighs into the crock pot and gently stir everything together ensuring the chicken is coated in the curry sauce.
  8. Slow Cook: Cover the crock pot and cook on high for 4 to 5 hours or on low for 6 to 8 hours, allowing flavors to develop and the chicken to become tender.
  9. Remove Chicken and Add Ginger: Take the chicken out and place it on a plate or cutting board to cool for a few minutes. Add the grated or minced fresh ginger to the slow cooker and stir it in.
  10. Make Cornstarch Slurry: In a small bowl, mix the cornstarch with 1 tablespoon of cold water until smooth and free of lumps. Pour this slurry into the crock pot and stir well to begin thickening the sauce.
  11. Shred Chicken: Remove the bones and any tough bits from the cooled chicken and shred the meat into bite-sized pieces. It should be tender and falling apart.
  12. Return Chicken and Finish Cooking: Add the shredded chicken back into the crock pot, stir to combine with the thickened sauce, then replace the lid and cook for another 10 minutes.
  13. Final Seasoning and Garnish: Taste the curry and adjust salt and pepper as needed. Stir in the chopped fresh cilantro for a fresh, vibrant flavor.
  14. Serve: Serve the coconut curry chicken hot with steamed rice, cauliflower rice, or warm naan bread for a complete meal.

Notes

  • Removing the skin before cooking helps reduce fat content but leaves plenty of moisture and flavor from the bone-in thighs.
  • If you prefer a spicier dish, leave some jalapeno seeds in or increase the chili powder slightly.
  • Using lite coconut milk reduces calories but the curry will still be rich and creamy.
  • Always use cold water to mix the cornstarch slurry to avoid lumps in the sauce.
  • The curry can be made ahead and reheated gently; flavors often improve the next day.
  • For a gluten-free option, confirm the curry powder and other spices are gluten-free, and serve with gluten-free sides.

Nutrition

Keywords: coconut curry chicken, slow cooker curry, crock pot chicken, easy curry recipe, yellow curry chicken, coconut milk chicken, spicy chicken curry

Find it online: https://foodbylina.com/coconut-curry-chicken-crock-pot-recipe/