Description
This Slow-Cooker Coconut Curry Chicken is creamy, comforting, and packed with bold spices. Let your slow cooker do the work while tender chicken simmers in a rich coconut curry sauce, perfect for serving over rice or with warm naan.
Ingredients
- Boneless Skinless Chicken Thighs: 2 pounds, cut into chunks. Stay juicy and tender in the slow cooker.
- Coconut Milk: 2 cans (13.5 oz each), full-fat. Creates a creamy, rich sauce.
- Yellow Onion: 1 medium, diced. Adds sweetness and depth.
- Garlic: 4 cloves, minced. Brings bold, aromatic base flavor.
- Fresh Ginger: 1 tablespoon, grated. Lends warmth and zest.
- Tomato Paste: 2 tablespoons. Adds umami and thickens the sauce.
- Curry Powder: 2 tablespoons. The heart of the dish’s flavor.
- Ground Cumin: 1 teaspoon. Adds earthy warmth.
- Paprika: 1 teaspoon. Lends color and mild heat.
- Salt: 1 1/2 teaspoons. Balances and enhances flavors.
- Black Pepper: 1/2 teaspoon. Adds a gentle kick.
- Fresh Lime Juice: 1 tablespoon. Brightens and balances the richness.
- Fresh Cilantro: For garnish. Adds freshness and color.
- Cooked Rice: For serving. The perfect base for soaking up the sauce.
Instructions
- Preheat Your Equipment: If browning the chicken, heat a skillet over medium-high and sear chicken pieces for 2 minutes per side.
- Combine Ingredients: In the slow cooker, add onion, garlic, ginger, tomato paste, curry powder, cumin, paprika, salt, and pepper. Stir to combine. Add chicken on top.
- Prepare Your Cooking Vessel: Pour in the coconut milk and stir gently to cover the chicken with the mixture.
- Assemble the Dish: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is very tender.
- Cook to Perfection: Once cooked, stir in lime juice and taste for seasoning. Let sit uncovered for 10 minutes to thicken slightly.
- Finishing Touches: Sprinkle with chopped cilantro and extra lime if desired.
- Serve and Enjoy: Spoon over hot cooked rice and dig in.
Notes
- Use full-fat coconut milk for the best texture and richness.
- Browning chicken before slow cooking adds depth of flavor.
- Add spinach or kale in the last 15 minutes for extra greens.
- Store leftovers in the fridge for up to 4 days or freeze for later.