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.
Do you think it would work to add some veggies to the crock pot, like carrots or mushrooms, to get some more fiber? Would the recipe need adjusting if I did that?
Hey Allison! I think that’s a great idea. I would just replace some of the chicken so that you don’t end up with no sauce. Let me know how it goes! :)
This looks great! I cant wait to make it! One question – is there a reason that you added the ginger at the end rather than at the same time as the onions and garlic? Is the ginger flavor not as strong that way? Looking forward to this :D
Hey Erica! I think you are right, it would mute the flavor of the ginger if you added it with the onions and garlic. I feel like it’s pretty common in Asian cooking to add the ginger toward the end, but I’m not an expert. I’m sure there are lots of ways to do it. I do love a strong ginger flavor so I like adding it at the end. If that’s not your thing try adding it earlier so that it has time to simmer for a while :) Hope you enjoy the recipe!
HI – just made this and used chicken breasts. The 2.5 – 3 lbs of chicken breasts as a sub for the chicken thighs was too much chicken. I was left with virtually no sauce!! the taste was great, but no sauce to coat the rice. I am going to make the stovetop version (1/2 the recipe) without the chicken so i have something to coat the chicken and rice with. Next time, I would use probably 1/2 the amount of chicken if i am using breasts. But honestly, the taste is great! Thanks
Bummer Sue! I will change my recipe notes to reflect that. I’ve never made it with breasts, but I guess it makes sense that they wouldn’t shrink down as much as thighs because they are less fatty. I’m glad it still tasted good even though there was too much chicken! Thanks for your feedback, I really appreciate it!
Hello! I am really excited to try this recipe. I am a little confused and it may just be me reading this at the end of a work day. I noticed the recipe calls for skin on bone in chicken, but in the directions it says to remove the skin. And the picture on your blog shows the skin on the chicken when you have already seared it and put it in the crockpot. Do I remove the skin or not? Or just remove it on some of the chicken? Again, sorry if this is a silly question!
Hey Kelsey! There is a note below the recipe about this. I tried it both ways and preferred it with the skin removed before the searing step. (But I only snapped photos on my first trial, with the skin on.) If you can find bone-in skinless chicken thighs, then just buy that! But I’ve never seen them. Sorry about the confusion! Enjoy!
Hi! Is the yellow curry paste or powder? Thanks!
Hi Kate! I used curry powder. Enjoy!
Looking forward to trying it Wednesday! Thank you!
So is it just regular curry powder that you get in the spice aisle? Or does it need to say “yellow curry powder”?
Hey Janel! Yep, just the regular curry powder! Any kind will do really. You can taste it first to see if you like it. Hope you enjoy the recipe!
Haha – I grew up with linoleum that looked like…BRICKS. I’m not joking. Everyone was TOTALLY fooled into thinking it was real brick, I’m sure.
You reminded me that I should really be using my slow cooker more now that I have an hour to cook dinner before the little wakes up and demands her dinner. I’m going to have to try a (cilantro-free) variation of this recipe! <3
Looks delicious! I’ve made curries with coconut milk in my slow cooker before and the coconut milk always curdles – any advice on preventing that in this recipe?
Not really Sarah! I like the flavor. If you have made coconut milk in the slow cooker before and didn’t love it, I would just make the stovetop version of this recipe referenced above. :) enjoy!
I gave the recipe a try this weekend and it turned out perfectly – So delicious! Thank you for another great recipe!
Woohoo! So glad you tried it out and loved it! Thank you for the review Sarah :)
Looks like my lite coconut milk is separating/curdling. Will the end product be affected?
Nope, that’s what mine did too Carissa! Should taste great :)
With the coconut milk and the basil this sounds soooo good!!
Those linoleum floors made me chuckle! My parents had something so similar in the house I grew up in!!
haha I didn’t think that linoleum looked that bad! I have wood floors throughout too . . your floors are going to look beautiful!!!! and I love that you re-worked this recipe to go into the slow cooker . . geez, slow cookers are freaking amazing, aren’t they?! this chicken looks fabulous!
I too was trying to see what I was missing on the floor=) You really had me there for a minute hehe. I really like the wood floors! I have (engineered) hardwood in my kitchen and really love them. Very easy to wipe up spills and they are pretty too.
The recipe looks super yummy…can’t wait to try it.
Sarah
Haha!! Yesss. Mission accomplished :) I’ve heard lots of good things about engineered hardwood! And it’s so pretty. Thanks for commenting Sarah!
Hahaha- I was thinking,’How can she like that linoleum, it’s so ugly?!’ In my defense, the linoleum colors came with the house, and I hated that kitchen floor for years! Tho I must admit, you could’ve dropped a fair amount of this fabulous looking curry on it and no one would have seen it – camo flooring :)
Ha!! Camo linoleum floors! You are so right!! Eeewwwww
Just a quick question! (May be obvious, but sometimes I am so literal) Do you cook all 6 thighs and then put all 6 thighs in the crock pot? And, what’s the recommended size crockpot for this recipe? I have a 4.5 quart.
Thanks!
xo
PS love your site
Hey Lena, great question! Yes I totally forgot to tell you guys to sear the other 3 thighs. I changed the recipe. You sear all 6 thighs and add them. Your 4.5 quart crock pot should be just fine for this recipe! I’m so glad you are loving the blog Lena, thank you! :)
Love but have not tried it in a slow cooker. You made it look so good.
Thanks Peter! I am all about the slow cooker lately!
This dish looks amazing, Karen! The linoleum, not so much. Ha. I remember growing up with orange countertops and macramé hanging pot holders. Oh, the 70’s… Your floors are going to be gorgeous!!
yes, OH the 70s. Somebody help! Haha. Orange countertops. shudder.
yeah, you totally got me with the linoleum comment! i stared at it for a minute going, “is it…cute? …somehow? because…hipsters? or…?” thank glob for scrolling.
and yes, my parents house growing up had the most ridiculous-but-typical kitchen – all gold appliances, super dark wood cabinets, gold-orange-brown flowered wallpaper, and the floor was also gold-orange-brown patterned laminate. it was really…something.
anyway, the new wood floors DO look great! it must feel so good to see them going in. and the recipe looks delicious. i just made a red curry with chicken thighs, sweet potatoes, and shallots a couple weeks ago and it was so good. this yellow one is going on the list!
Bahahaha!! I’m so glad I’m just tacky enough in general to fool you into thinking that I might have been serious. and “because…hipsters?” lol I’m cracking up over here Stephanie :) :) And yes, do try the curry! I want your sweet potato recipe!
lol, i think i have been spending too much time on apartment therapy where someone always legitimately loves the “before” better.
sweet potato shallot curry:
1. brown some boneless skinless chicken thigh chunks in whatever pot you’ll make the curry in & set aside.
2. in the food processor, grind up the edible bit of a lemongrass stalk, 2 garlic cloves, and a knob of ginger. cook this in some oil in the curry pot with some salt for a few minutes. add a jar of red curry paste (yes i use the whole jar!) and a spoonful of tomato paste, cook for another few minutes. deglaze with 2 c. chicken stock & scrape the pot, let it cook for five minutes, add a can of coconut milk & bring to a boil, then simmer the whole thing for a half hour.
3. add 2 peeled & diced sweet potatoes. if there’s not enough liquid to cover them, add more chicken stock (or water). keep simmering partially covered for 15mins, then add however many peeled & quartered (lengthwise, don’t remove the root) shallots as you want and cook until done, another 15-20.
4. add back in the chicken pieces, a thinly sliced red chile, and lime juice & salt to taste. it’s ready when the chicken is cooked through.
have it over rice with cilantro, basil, bean sprouts, and more limes for squeezing! you can even make it a day or two ahead. :)
You are DA BEST. I need more sweet potatoes in my life. And shallots. this is perfect. Thanks Stephanie!