Go Back
Delicious Crockpot Coconut Curry Chicken in a bowl with rice and garnishes

Crockpot Coconut Curry Chicken

A fragrant and creamy slow-cooked curry that transforms simple ingredients into a restaurant-quality meal with the convenience of crockpot cooking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 385
Ingredients Method Notes

Ingredients
  

Chicken and Base
  • 2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 1 can 14 oz full-fat coconut milk
  • 1 can 14.5 oz diced tomatoes, drained
Spice Blend
  • 2 tablespoons curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
Vegetables and Finishing
  • 2 medium potatoes peeled and cubed
  • 1 red bell pepper sliced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • Cooked basmati rice for serving

Method
 

Preparation
  1. Cut chicken thighs into uniform 2-inch pieces and season with salt and pepper. Dice the onion, mince the garlic, and grate the fresh ginger.
  2. In a small bowl, combine all the spice blend ingredients: curry powder, garam masala, cumin, coriander, turmeric, cayenne, salt, and black pepper. Mix well and set aside.
  3. Peel and cube the potatoes into 1-inch pieces. Slice the red bell pepper into strips. Drain the diced tomatoes, reserving the liquid if desired for thinning the curry later.
Slow Cooker Assembly
  1. Place the diced onion and cubed potatoes in the bottom of your slow cooker. Layer the seasoned chicken pieces on top.
  2. In a medium bowl, whisk together the coconut milk, tomato paste, brown sugar, minced garlic, grated ginger, and the prepared spice blend until well combined.
  3. Pour the coconut milk mixture over the chicken and vegetables in the slow cooker. Add the drained diced tomatoes and stir gently to combine.
  4. Cover and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours, until chicken is tender and potatoes are cooked through.
Final Steps
  1. During the last 30 minutes of cooking, add the sliced red bell pepper and frozen peas to the slow cooker. Stir gently to incorporate.
  2. Taste and adjust seasoning as needed. Add fresh lime juice and stir to brighten the flavors.
  3. Serve hot over cooked basmati rice, garnished with fresh chopped cilantro. Provide lime wedges on the side for additional brightness.

Notes

For best results, use full-fat coconut milk for richness. Chicken thighs are preferred over breasts for their tenderness in slow cooking. The curry can be made up to 3 days ahead and reheated. For a spicier version, increase the cayenne pepper or add fresh chilies. Serve with naan bread or basmati rice for a complete meal.