This Slow Cooker Coconut Curry Chicken is one of the best curries I’ve ever had! The sauce starts with the coconut milk with jalapeño and red onion. It’s not too spicy, but has tons of flavor! Originally posted February 16, 2016.
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We ripped out our carpet this week and are in the middle of getting new (laminate) wood floors. Originally I wanted to put the wood in our kitchen, dining, and family room, because they are all connected.
But then we ripped out the OLD laminate in the kitchen to reveal this awesome linoleum underneath. I love it so much! I think I’m going to keep it and do the new wood everywhere else. What do you think? Isn’t it super cute?
Oh my gosh, calm down, I’M JOKING. I texted this to my brother Nathan earlier today and he politely texted back, “I love the wood! Are you doing linoleum in the kitchen, or wood?” And then I told him I was joking and he said, “I was very careful how I phrased that.”
This gross linoleum kind of makes me nostalgic though. We had a VERY similar pattern in my kitchen growing up, only ours was, no joke, BRIGHT yellow and orange. Classic. (my parents bought their house in 1980 I think.) Did you grow up with linoleum like this??
Here’s how it’s going. Eric’s parents came all the way from Montana to help us. (And by help us, I mean basically do most of it…we owe you big time!) Also you will notice who won the great Should We Paint Our Fireplace White debate…at least for now.)
You’ll absolutely love this Crockpot Curry Chicken
This recipe is a classic from the blog that I changed up to go in the slow cooker. It worked out beautifully! The original is here: Basil Chicken in Coconut Curry Sauce. It’s a huge crowd pleaser. The sweetness from the coconut and the earthy tones from the yellow curry balance each other perfectly. But you have to marinate it and stand over the stove for a while, and lately I have been all about the setting-and-forgetting-it. Enter our trusty slow cooker!
Chicken Coconut Curry Recipe Ingredients
This recipe uses bone-in, skin-on chicken thighs that you sear on the stove before slow cooking. By the time they are done cooking, they are falling off the bone, and the caramelized flavor from the searing step has transformed the meat into something simply amazing. You could absolutely use chicken breasts in this recipe, but the meat won’t be quite as flavorful. You just can’t replace that dark meat.
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Chicken thighs (bone-in and skin-on)
- Salt and pepper
- Oil
- Coconut milk (canned, regular or lite)
- Dried basil leaves
- Yellow curry powder
- Chili powder
- Red onion
- Garlic
- Jalapeños
- Cornstarch
- Fresh ginger
- Fresh cilantro
How to Make Coconut Curry Crock Pot Version
This delicious crockpot curry chicken takes just 15 minutes to prep! Here’s a basic overview (full instructions in the recipe card below).
- Prep the chicken by removing the skin using your fingers or a serrated knife. Season with salt and pepper.
- Heat a skillet to medium-high heat, then add in oil. Once hot, add half of the chicken thighs. Let the chicken brown for a couple of minutes on each side, then transfer to a plate and repeat with the remaining chicken thighs.
- Combine coconut milk, basil, salt, pepper, yellow curry, chili powder, red onion, garlic, and jalapeño in the crockpot. Add in the chicken.
- Cover and cook on high for 4-5 hours or on low for 6-8 hours.
- Remove the chicken and add the ginger to the sauce. In a separate bowl, combine the cornstarch and water, then stir into the crockpot.
- Shred the chicken, then return it to the crock pot and stir. Cover and cook again for 10 minutes, then serve.
How to serve Chicken Coconut Curry
One more thing: No curry is complete without naan. Bring on the naan! Here’s my favorite recipe for Homemade Naan Bread. You can’t go wrong. Make this soon! Crockpot curry ftw! If you’re really feeling the coconut mood, you could always serve the most amazing Coconut Cream Pie (with a caramel layer) for dessert afterwards!!
If you make this curry, snap a photo and share on Instagram using #TheFoodCharlatan! I’d love to see it!
P.S. Here’s a trusty Crock Pot if you don’t have one. And this is the brand of skillet I use.
Storing Coconut Curry Chicken
Leftover chicken coconut curry will last in the fridge for 3-4 days. It can also be stored in the freezer for up to 3 months.
When you’re ready to use it, thaw it overnight in the fridge (if frozen), then warm it on low on the stove until heated through. Microwaving is also totally fine and you will get no judgment from me.
Chicken Coconut Curry Recipe FAQ
Coconut milk is the perfect addition to curry. It creates a rich and creamy sauce and its mild sweetness contrasts beautifully with the spices.
Coconut curry sauce is made of a base of canned coconut milk that’s seasoned basil, chili powder, yellow curry powder, garlic, and ginger. This recipe also includes red onion and jalapeño for even more flavor and spice.
Meet my friend the cornstarch slurry. He’s not a looker, and at first glance he may remind you of Oobleck, but this humble mixture of cornstarch and water works perfectly to create a thick, creamy sauce.
Coconut curry is an amazing blend of flavors. It has the classic spices of many other Indian or Thai curries, but with a slightly sweeter and milder flavor thanks to the coconut milk. It’s mostly savory and is only made more complex and creamy with the coconut milk, not overpoweringly sweet at all.
Coconut curry is definitely a healthier alternative to curries made with heavy cream (lots fewer calories, for starters). This recipe is also packed with lean protein from the chicken and some tasty veggies.
Coconut milk adds a subtle sweetness to spicy curry, tempering the heat while adding a creamy, complex flavor of its own. If you’ve never tried it, let me share this whole new world with you. (I’ve come so far! I can’t go back to where I used to be!)
In stovetop coconut curry recipes, the coconut milk is added later in the process so it doesn’t separate. Since we’re making this recipe in the crock pot, there’s no real need to worry about it. The milk heats up at a slow enough rate that the texture stays just right. Just mix everything in, cover it up, and let the crock pot work its magic.
More great curry recipes!
Here’s the original Basil Chicken in Coconut Curry Sauce.
Slow Cooker Chicken Tikka Masala << This is another old recipe from the blog that I recently adapted for the slow cooker. It’s a classic Indian dish and it tastes sooo good!
6 Ingredient One Pot Vegetable Curry << this cheater recipe is so easy!
Teriyaki Chicken Rice Bowls << another super easy weeknight meal made in the slow cooker.
Thai Red Chicken with Cherry Tomatoes << this is an oldie but a goodie.
Easy Chicken Curry Recipe (30 Minutes!) << all the warm spicy Indian flavors you’re craving, even faster than takeout.
Slow Cooker Beef Curry << Slow-cooked, tender beef, in a rich and thick curry sauce just waiting to be scooped up with some naan.
Thai Red Curry with Vegetables << from Cookie and Kate
Authentic Thai Yellow Curry with Beef and Potatoes << from Hot Thai Kitchen
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Coconut Curry Chicken Crock Pot
Ingredients
- 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
- salt and pepper
- 1 teaspoon oil
- 2 13.5-oz cans coconut milk , (lite coconut milk is great too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 & 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder, or 3/4 teaspoon
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, seeded and finely chopped
- 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 using your fingers and a serrated knife. Salt and pepper each thigh.
- Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
- When the oil is hot, add 3 chicken thighs. Don’t put them too close together, you want to avoid steaming.
- Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
- Remove the chicken to a plate.
- Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don’t need to add more oil.
- Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
- Add the chopped red onions, garlic, and jalapenos.
- Add the browned chicken and stir to combine.
- Cook on high for 4-5 hours, or on low for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this to the crock pot and stir.
- Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
- Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
- Season with salt and pepper to taste. Stir in the cilantro.
- Serve with rice, cauliflower rice, or naan.
Just had this for dinner and wow it is soooo delicious! I made some homemade sourdough naan but haha i would tell you to skip the naan bc this dish is the superstar! I did simplify it slightly by browning my boneless skinless thighs and breasts (I had both to use up) in my Ninja crockpot that lets you sear meats in it. (I think its called a multicooker? Idk) but it was just 1 dish that was dirtied. Served with rice and some steamed zucchini. Looking forward to having it again tomorrow night!
This recipe is sooo good. My husband and I both love it and have enjoyed it since I pinned your recipe years ago. I will even make my rice with coconut milk instead of water to give the rice a bit of that coconut flavor. Now, a handful of years later, I joined Weight Watchers and their new app lets you add recipes. All I had to change was how some of the ingredients were listed so that it brought the point value really low (that’s a good thing). I changed the thighs in the ingredients to say skinless (the app doesn’t know you are taking it off anyway) and the unsweetened coconut milk to not be canned and get the cardboard container kind. So all my WW pals, only 3 points a serving!
That’s amazing Lori!! I’m so glad this recipe has worked for you over the years! Thank you for sharing the WW points, that’s so helpful!!
This was so good! My cooker broke this week (RIP ninja foodi) so I made it stovetop in my dutch oven. I browned the chicken as instructed, then I added the curry powder to toast it, and I sautéed the veggies a bit. Added everything in, brought up to a heavy simmer then turned down my heat and let it cook until the chicken was falling apart tender.
I added 3 lime leaves to the crock pot. Lime leaf flavor is amazing. My whole family loved it. Served over basmati rice.
Fun suggestion BG! Thanks for sharing and taking the time to leave a review, it means a lot :-)
Great recipe! If I use chicken breast, do I have to sear it beforehand or can I just add the chicken breast to the crockpot?
Searing is always a good idea for more flavor! You definitely don’t have to, but browning it first really does take it up a notch. Enjoy!
Looks tasty! Excited to try. Have you tried in an instant pot or have a recommended conversion?
We haven’t tried this one in the instant pot before Aggie, but if you do, come back and let us know how it turns out!
Really love this. It’s been added to our meals on rotation. Just wondering if it freezes well after cooking?
Hi Ness! Yep, this one freezes great. Thanks for taking the time to leave a review, it means a lot :-)
Do you think I can add a can of diced tomatoes?
We haven’t tried this one with tomatoes before, but there’s no reason you couldn’t try it! If you do, come back and let us know how it turns out :-)
This works very well with stew beef too.