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.
This recipe is SO SO SO good!!! I have used you recipe so many times and have told all my friends and readers about it! Thank you so much for such a tasty recipe that is super easy to make. I am a huge fan of the crockpot! BTW I shared the recipe in my YouTube video today. I talked about it for a sec and everyone was asking so I put your link in the description of my video. Hope it helps! Thanks again! LOVE the recipe! I’m a little obsessed. Can you tell? haha! Thanks!
Hey Brittany! I’m so glad you like the recipe! I saw what you said in your comment on your YouTube page about subbing powder for garlic and ginger, I’ll have to try that next time I’m feeling lazy. Thanks for the shout out! I’m off to check out your rice krispies recipe, I don’t have one I like!
Made this today, it was awesome!
Awesome Ram! I’m so glad you enjoyed it! Thanks for the review :)
Just finished this recipe! I used lite coconut milk instead of regular, so my sauce did not come out as creamy-looking as your pictures. But it is still very delicious. I will use regular coconut milk next time to achieve optimal creaminess.
Optimal creaminess is kind of where it’s at, I would agree :) But happy to know it works with lite too! I will have to try it out next time! Thanks for the feedback Danielle!
Mine is in the crockpot right now! I’m so excited. Will be serving with cauliflower rice. Thanks for this easy recipe. Can’t wait to try it.
Glad to hear you tried it with cauliflower rice Dana! Great combo. Thanks for the feedback!
Tried this out and it was DELISH. I tend to be too hands on in the kitchen, and the hardest part of this dish was leaving it alone for 6-8 hours. You have inspired me to find more slow cooker recipes – although I wont need any tonight because there were plenty of leftovers (regardless that my boyfriend had 3 servings). Thank you so much! No adjustments made to recipe and absolutely will be making again… and the floors look beautiful!
I’m so happy it was a success Ashley! I agree, leaving the slow cooker alone is sometimes the hardest part :) Thank you for your review! Have a great weekend!
This sounds amazing! Do you think the chicken could be seared and cooled then combined with the rest of the ingredients as a pre-prep freezer meal?
Hey Amber! Yeah I totally think that would work. I haven’t tried it though. let me know how it works out!
Hi. This sounds divine. Just needed a clarification on the chili powder. Is that the Mexican chili powder or is it the powdered chili? Thanks so much!
Hey Cecillia! I just used regular ol’ chili powder that you can find in the spice aisle of any grocery store. Great question!
This was super easy and delicious! I used chicken breast (a little more than 1 1/2lbs, 4 breasts). I cut each in half and browned them as the recipe calls for. I left out the jalapenos but followed the rest of the recipe. This is now part of my regular meal rotation. Thank you so much!
Hey Renee! Hooray for a successful dinner! Thanks for the info on how many chicken breasts you used, I still haven’t tried it that way so was guessing on amounts. I’m glad it worked out!
This recipe looks delicious!! Any recommendations for the best curry powder to use?
Thanks Jacqueline! I honestly can’t remember which brand I used, but I bought it in the spice aisle at the grocery store. Any of the popular brands will work. I’ve even used curry I’ve found in the cheap-o plastic bags of spices that you can sometimes find with the Latin spices on the Mexican food aisle.
This looks so good! At first I thought “basil chicken, sounds Thai.” But when I got to the yellow curry powder I thought maybe it is more of an Indian curry than Thai. I am excited to try it regardless (especially since I have fresh basil now) but I wonder what are your thoughts about using yellow or green Thai curry paste I place of the powder?
Fresh basil! Yum yum. You know Camille, I have to tell you for as much as I love curry I haven’t experienced too much cooking with it. I couldn’t tell you if this would be great with green paste. My instinct is yes. I say try it out! Let us know how it goes!
Thank you for the great recipe. Made it this morning for dinner tonight. Instead of jalapenos I used poblano peppers and my toddlers and husband all loved it EVEN my 9 month old baby who is eating solids. I would say this is a major win. I shared @singerinkitchen on Instagram I rarely find great crockpot recipes so this goes down in my books!
I love poblanos! Such great flavor! That’s an awesome idea. And I’m impressed that even the baby liked it! It’s the best when you can find a meal everyone will eat. Thanks for your review Noelle, I will definitely check out your instagram post!
Made this today and it was really, really good. Used boneless thighs, lite coconut milk and hot madras curry powder, omitted the ginger. I only added one of the jalapeños to cook and kept the other one out to slice raw as a garnish. My husband isn’t big on curry and he commented twice during dinner that it was really good.
I can’t wait to make this! I love coconut and curry, but I also love that it can be made in the slow cooker. I recently found out I’m allergic to cow’s milk, so it’s great to be able to add another coconut milk dish to my recipe book.
Bummer about your new allergy! But at least you can still enjoy this one. Coconut milk is a great alternative! Hope you enjoy it!
I made this last night and it was delicious! Full disclosure, I did forget the basil, but it was still very tasty. I’ll have to remember for next time! Thanks for sharing :)
Well good to know this is still tasty even when you forget the basil! Haha! I’m glad you liked it Tess, thanks for commenting!
Made this tonight and man it’s so good! I didn’t need to add the cornstarch because it was thick already. Must be because I used pure creamed coconut with 2 cups of water instead of canned coconut milk. I find you get more flavour that way and there are no additives. Next time I’d add more chicken. Oh and I used lots of fresh basil – not a fan of dried. Thanks for the recipe. Will be making this again SOON! :)
Ooh yum! This would be fabulous with fresh basil, I can only imagine! Totally have to try that this summer when my plants are bursting. Love the creamed coconut idea! Perfect! Thanks for your review!