Crockpot Chicken Curry with Coconut Milk

This Crockpot Chicken Curry with Coconut Milk features tender chicken in a creamy, spiced sauce. Perfect for a cozy meal, it’s a simple recipe that blends rich, aromatic flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This curry is a flavorful, hearty meal option that transforms tender chicken in a creamy, spiced sauce into a delightful treat, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with protein, healthy fats, and taste. Versatile—serve with rice or naan—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sear the Chicken: Enhances flavor and texture.
• Use Fresh Spices: Adds better aroma and depth.
• Cook on Low: Ensures tender chicken and blended flavors.
• Stir Occasionally: Prevents sauce from sticking.
• Check Consistency: Should be thick but creamy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the aromatic appeal.
• Thicken if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili to preference.

Yield: 8 servings

Crockpot Chicken Curry with Coconut Milk

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Creamy chicken curry with coconut, flavorful crockpot meal.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 cup low-sodium chicken broth
• 1 medium onion
• 1 tbsp grated ginger
• 1 tsp salt
• 1 tsp turmeric
• 1.5 lbs boneless chicken thighs
• 2 cloves garlic, minced
• 2 cups full-fat coconut milk
• 2 tbsp chopped cilantro
• 2 tsp curry powder

Instructions

1. Prep the Chicken: Season chicken thighs with salt and turmeric.
2. Sear the Chicken: Heat a skillet over medium-high heat and sear chicken for 2-3 minutes per side until browned. Transfer to slow cooker.
3. Chop the Aromatics: Chop the onion, mince the garlic, and grate the ginger.
4. Combine Ingredients: Place onion, garlic, and ginger in the crockpot. Add seared chicken.
5. Add Liquids: Pour coconut milk and chicken broth over the chicken.
6. Season the Dish: Add curry powder, stirring to blend.
7. Set the Slow Cooker: Cover and cook on low for 6-8 hours until chicken is tender.
8. Check Doneness: Ensure the chicken shreds easily with a fork.
9. Rest the Curry: Let it sit for 10 minutes with the lid off to meld flavors.
10. Serve and Enjoy: Sprinkle with chopped cilantro and serve warm, savoring this creamy, flavorful delight!

Notes

• Sear chicken for flavor; use fresh spices for aroma.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 266Total Fat 19gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 5gCholesterol 104mgSodium 459mgCarbohydrates 4gFiber 1gSugar 1gProtein 23g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Thighs (1.5 lbs): Boneless, for tenderness.
• Coconut Milk (2 cups): Full-fat, for richness.
• Chicken Broth (1 cup): Low-sodium, for base.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Ginger (1 tbsp): Grated, for warmth.
• Curry Powder (2 tsp): For spice.
• Turmeric (1 tsp): For color and health benefits.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Cilantro (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Meat Swap: Use turkey or tofu for vegetarian.
• Milk Swap: Replace with almond milk or omit.
• Broth Swap: Use vegetable broth or water.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Ginger Swap: Use ground ginger or omit.
• Spice Swap: Add cumin or omit curry powder.
• Herb Swap: Use parsley or omit cilantro.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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