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.
I have loved this recipe for YEARS! What do you think about it being a freezer meal? Could we freeze it uncooked?
Hi Cori so happy you are loving it! I just googled freezing coconut milk and it looks like you can. I haven’t tried this but I don’t see why it wouldn’t work. Assemble everything in a ziplock and freeze, then crock. Let me know how it goes, I’d love to hear if this works well Cori!! 💕
We made this dish today and it was absolutely delicious!! Definitely restaurant quality. The only alteration we made was really cranking up the spices. We like a lot of spices, so we doubled most of it. I have had this pinned and am so happy I pulled it out today. The whole family loves it!!!!
I had high hopes for this, but it really lacked flavor so I won’t make it again. I did recommend it to my sister-in-law for her toddler, as I could see it being an excellent option to introduce babies to new cuisines and textures without an overpowering flavor. Easy enough to cook.
I don’t normally comment on recipe blogs, but I had to review this one. It is absolutely AMAZING! It is the perfect dish for a cold night! The flavors are delicious and the jalapeños add just the right amount of heat. (I did only 1.5 instead of two and it was perfect for us.) This is basically just a big hug in a dish.
Made this dish for my family tonight. It was just okay. I added the cilantro and I feel like after it sat in the crockpot on warm, it changed the taste. I would not recommend adding the cilantro next time I will just garnish with some basil and some chopped jalapeños. Also needed a lot more salt.
This is my favorite recipe right now and it’s a hit in my house with two littles. I made it with chicken breasts the first time, thighs the second. I prefer the thighs but it was great either way! Thanks for sharing!!
Delish recipe! I used venison instead of chicken. It was perfect. Thank you!
Woah, venison, look at you Erin! Thanks for taking the time to come and tell us how much you liked it!
I’m so confused. This was SO bland. Maybe I’ll try more salt. Not sure how to improve it.
Erin,
Did you sear venison before putting in crockpot? Steak or roast?
Lynda,
I did sear the venison before putting it in the crockpot and I used a roast!
Can this be slow cooked in oven?
Good question Kelley! We haven’t tested this recipe in the oven, but if you try it come back and let us know what you did and how it turned out!
I accidentally put the ginger in at the beginning and it’s currently cooking- did I just mess it up? :(
Not at all! The ginger just won’t be as flavorful. Add some more in at the end if you like!
Thank you so much!
Absolutely delicious! I used chicken breasts and they came out great. Added some red pepper flakes on mine as I made this for the family with two kiddos. We all loved it! First night was with cauliflower rice and next day lunch was with jasmine rice. I think I prefer the jasmine rice but either way it was great! Thank you!
Hi, I have a bunch of basil growing outside (the only thing I havent killed) would you recommend adding it at the beginning or with the ginger near the end of cooking?
Hi Aimee! For fresh basil I would say chop it up fine and add it at the end as a garnish right before serving! Sounds delicious! I’m a plant killer too, and I’ve been able to do basil a couple times, it’s a miracle lol!
I put this all in the croc pot and realized they forgot the jalapeños in my grocery order😭 can this be saved?!
Hi Emi! No worries, you can still totally make this without the jalapeños. If you want a little spice, add 1/4-1/2 tsp. of crushed red pepper. It’ll still turn out great!
So, it definitely isn’t pretty (mine looked thoroughly unappetizing), but it tastes AMAZING! I’m generally not one for curries but thought I’d give it a go and I’m so glad I did. Highly recommend.
Dried Italian basil in a curry dish??? Just why? I’m disturbed by that 😬
just wait til you try it Haley!! I’m telling you!
This was so good! Our guests even said it tasted like something from a restaurant, and I agree. I sautéed some bell peppers and added them in at the end for an easy veggie. The only the I might change next time is to exclude the cornstarch, simply because I think the consistency would be fine without it. So good!
Could you use green curry?
Hi Edie! We haven’t tried this with green curry paste instead of the curry powder before, but if you try it, I recommend 3-4 tablespoons of green curry paste. Come back and let us know how it turns out!