Description
Experience the warm, aromatic flavors of Coconut Curry Chicken made effortlessly in your crock pot. This comforting dish combines tender chicken thighs simmered in creamy coconut milk and a blend of spices for a rich, satisfying meal. Perfect for busy weeknights or cozy gatherings, this recipe offers a mild spice level that appeals to both kids and adults alike. Simply prep your ingredients, set your slow cooker, and enjoy a flavorful dinner with minimal effort.
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)
- 1.5 tbsp yellow curry powder
- salt and pepper to taste
- 1 teaspoon oil
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 teaspoon chili powder (or 3/4 teaspoon)
- 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 the skin from the chicken and season with salt and pepper.
- In a skillet, heat oil over medium-high heat and brown the chicken thighs on both sides.
- In the slow cooker, combine coconut milk, dried basil, salt, pepper, curry powder, garlic, jalapenos, and onion.
- Add browned chicken to the mixture and stir well.
- Cook on high for 4-5 hours or low for 6-8 hours.
- Shred chicken before serving; stir in fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg