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!

Slow Cooker Coconut Curry Chicken

Originally posted February 16, 2016

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.

Basil Chicken in Coconut Curry Sauce

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?

Undone flooring project with underlying vinyl

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??

Laying down new flooring

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.)

Crockpot Curry with Basil Chicken

How to make Slow Cooker Coconut 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!

Assembling coconut curry sauce in slow cooker

De-boning chicken thighs

See how it’s just falling apart?

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. Make this soon! Crockpot curry ftw!

Slow Cooker Coconut Curry Chicken

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.

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:

Thai Red Chicken with Cherry Tomatoes: this is an oldie but a goodie.

Thai Red Curry with Vegetables from Cookie and Kate

Slow Cooker Chicken Curry from The Lemon Bowl

Coconut Chicken Thai Curry from Tastes Lovely

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Slow Cooker Basil Chicken in Coconut Curry Sauce

Serves Serves 6-8     adjust servings

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

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 ounce) cans coconut milk (lite coconut milk is great too)
  • 2 tablespoons dried basil leaves
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 and 1/2 tablespoons yellow curry powder
  • 1/2 or 3/4 teaspoon chili powder
  • 1 large red onion, chopped
  • 8 cloves garlic, minced
  • 2 jalapenos, seeded and finely chopped
  • 1 tablespoon cornstarch**
  • 1 tablespoon COLD water
  • 1 teaspoon fresh ginger, grated or minced
  • 1/3 to 1/2 cup fresh cilantro, chopped

Instructions

  1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
  2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
  3. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
  4. 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.
  5. Remove the chicken to a plate.
  6. 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.
  7. Meanwhile, in a crockpot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
  8. Add the chopped red onions, garlic, and jalapenos.
  9. Add the browned chicken and stir to combine.
  10. Cook on high for 4-5 hours, or on low for 6-8 hours.
  11. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
  12. Add the ginger to the slow cooker.
  13. 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.
  14. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
  15. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
  16. Season with salt and pepper to taste. Stir in the cilantro.
  17. Serve with rice, cauliflower rice, or naan.

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Recipe Notes

*I know the photos show that I seared the meat with the skin on. I tried it both ways and liked it better with the skin removed, but only got photos with the skin on.

You can replace the thighs in this recipe with chicken breasts. Use about 1 and 1/2 to 2 pounds. (Chicken breasts are less fatty and won't reduce as much while cooking, so you need less meat to start with.)

**If your curry is not thickening up the way you want it to, you can add another tablespoon of cornstarch. Be sure to liquify it with another tablespoon of cold water before adding!

This would be great paired with my recipe for Roti, a buttery Indian flatbread.

Source: the stovetop version is originally from Mel's Kitchen Cafe, who got it from Better Homes and Gardens.

All images and text © The Food Charlatan
If you make this recipe, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it!