Description
This Crockpot Coconut Curry Chicken is a flavorful and easy-to-make dish featuring tender chicken simmered in a rich, creamy coconut curry sauce with vibrant vegetables and aromatic spices. Perfect for a comforting weeknight dinner, this slow cooker recipe allows the flavors to meld beautifully over several hours, resulting in a delicious and satisfying meal served over steamed rice and garnished with fresh cilantro.
Ingredients
Scale
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (14 oz) can of coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 1 tablespoon lime juice
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh cilantro for garnish, chopped
- Cooked rice for serving
Instructions
- Prepare the chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces and place them evenly in the crockpot.
- Add liquids: Pour the can of coconut milk and the cup of chicken broth over the chicken pieces to create a creamy base for the curry.
- Season and stir: Add the curry powder, minced garlic, and minced ginger to the crockpot. Stir well to evenly combine these aromatic spices and ingredients with the liquids and chicken.
- Add vegetables: Incorporate the finely chopped onion, sliced red bell pepper, and sliced carrots into the crockpot, spreading them evenly throughout the mixture.
- Final seasoning: Stir in the lime juice, fish sauce, and brown sugar. Season the mixture with salt and pepper according to your taste preference and mix well.
- Cook: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours, until the chicken is tender and fully cooked.
- Add peas: About 30 minutes before the cooking time ends, open the lid and stir in the frozen peas to allow them to thaw and cook through without getting mushy.
- Adjust and serve: After cooking is complete, taste the curry and adjust seasoning if needed. Serve the hot coconut curry chicken over cooked rice and garnish with freshly chopped cilantro for added freshness and color.
Notes
- For a spicier curry, consider adding chopped fresh chili or a pinch of cayenne pepper when adding the spices.
- If coconut milk is not available, full-fat canned coconut cream diluted with water can be used as an alternative.
- The dish pairs well with jasmine or basmati rice to soak up the flavorful sauce.
- Vegetables like green beans or potatoes can be added for variation and extra texture.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
