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.
Has anyone had issues w/it being too salty? 2t seems high, plus salting the chicken…? Maybe it all turns out okay- making it now.
Hey Shawna! From what I remember, I haven’t received any reviews about the salt level being high. But I will be honest, I do love me some salt. Add 1 teaspoon! You can always add more later! Enjoy :)
Ok, can I ask a dumb question? I have only tried to make curry once and when I opened the can of coconut milk, I found that it had both liquid and solid parts. Do I use both or just the liquid? Thanks!
Hey Laura! Not a dumb question! Coconut milk is weird like that. It has a solid and a liquid part, and yes, dump it all in! Stir it together so it gets creamy. Enjoy!
Wow. This is absolutely amazing. I cannot rave about it enough. Plus it’s a set and forget recipe?! Could not be more perfect. My family loved it. They called it a gourmet meal :) The perfect balance of flavors. I actually used chicken breasts because we had them on hand, and it was incredible. Thank you so much for posting this!!
I’m so glad you guys loved it so much Katherine! It’s the best when the whole family loves a dish :) Thanks for commenting!!
Hi! I got to your site from Pinterest, and I’m so glad I did!
This dish was Amazing!
I halved the sauce and made it with half a chicken, it was perfect.
I’m so excited to see what else you have on your site!
You used a half a chicken Leah? I bet that would be delicious with all the different parts of the chicken in there! Yum. Thanks for the review! Happy Thanksgiving!
Yes, Half a chicken with no prep, no browning, or removing skin, just
straight into the pot. (My crock pot rules: no prep steps besides chopping, be delicious) It was superb.
I like your rules Leah :)
This was amazing! I made a few changes. I used organic boneless skinless thighs. Omitted the jalapeños and ginger. Used a curry spice blend from Minnesota organic spice co (ahmazing). I also used 1 can organic coconut cream and one can organic coconut milk full fat, the brand that doesn’t use gums. I didn’t add the cornstarch as I felt the consistency was perfect! I note the organic aspect as I find consistency of products make a difference between organic and standard. The picky kids loved it and my husband and I devoured it! Paired it with white rice and roasted cauliflower and salad! Delicious! Thank you! I will add one negative, the browning of chicken was a bit time consuming and messy. Not sure how to master that without a three foot radius being covered in grease! Anyhow, won’t stop me from making it again and again! Oh, made this in a instant pot, on slow cooker vs traditional slow cooker.
Hey Katherine, thanks so much for the review! I’m glad you guys liked it. And yeah, browning the chicken isn’t exactly the cleanest of endeavors. I recommend a splatter shield! They really help out with keeping the stove clean.
Ok, this has also been added to our rotation!! I personally feel like having to get out a pan and brown something defeats the whole purpose of a crock pot (SO limited on time! We are lucky if we get a homemade dinner at all!) so I just used my chicken breast since I buy it in bulk and always have it on hand and believe it or not, I couldn’t find bone-in chicken thighs at the store! I just used 3 breasts and had plenty of sauce for the rice. This was SO divine! SO delicious! The only thing for me is it definitely wasn’t spicy enough (I actually de-seeded and removed the membrane of one jalapeno but not the other just to make sure it was spicy- we love spicy!) , which it really needed because the coconut milk taste was so strong – not necessarily a bad thing! It is quite good! But the extra spiciness would have balanced it all out really nicely. Thank you so much for this recipe!
I love that you can handle the heat Jaquee! I’m so glad you liked it!
Hi I was wondering if you know the calorie count on this is.
Hey Katie! I don’t know, but there are lots of calorie counters online that you can plug it into!
I ended up using 8 chicken thighs instead of six, smoked paprika and cayenne to give it more of a kick. And I added cilantro and lime to my rice (thanks Chipotle). This dish is definitely a winner!
Loooove cilantro lime rice! That would be so good with this!
Hi. I am allergic to coconut everything (except for coconut oil. I know it’s weird, but that’s how it goes for me!). Is there a different option for the coconut milk? I would really like to try this, but can’t use the coconut. Sorry if this is a stupid question. Thanks. If there’s no sub, I’ll just admire from afar!
Hey Heather! Hmm. I’m not sure how you could make this without the coconut milk. It just wouldn’t have the same flavor. I would try finding another yellow curry recipe and try adapting it to the crock pot. Good luck!
I made this tonight for dinner and my whole family enjoyed it…even my 4 year old! I am not typically a big fan of curries, but the flavors in this dish were balanced and it was delicious. Thanks for sharing!
Thank you for the feedback Amber! I’m so glad you and your whole family liked it! That’s the best.
HI! I had this great curry that my friend made a few months ago and looked around on pinterest to try and find a similar recipe and found this one. Then, I asked my friend if she could send me the link to hers because I just really liked it. Long story short, this was the same recipe from your website. I made a double batch for my family and a friend who just had a baby and we all loved it. Thank you so much!
Ha!! That is awesome Amy! How funny that you both found the same recipe. I’m glad you got your hands on the right one! And I’m glad you liked it :) Thanks for the review!
I was just wondering if there was something else that could be substituted for the jalapeno in the recipe? I know the seeds carry the heat, but, y’know how food allergies go in getting you when you least expect it.
Hey Rachel! You could leave them out if you want. Or your could add some chopped green bell pepper instead, I bet that would be good. Let me know how it goes!
Mine did not turn out as creamy for some reason! Not sure what I did wrong. I cooked on high so maybe I’ll try again on low. Still tastes good though! Just a thinner, darker colored sauce.
That’s weird Brooke! I can’t imagine why cooking on high would change anything. Did you leave it in for less time? I hope it works better next time!
Mine wasn’t creamy either and I followed the recipe to a “T.” The flavor was good, could’ve used some heat, though. I added some Siracha sauce to my plateful and it really added some zing. I don’t know how to make this dish creamy though. I thought about adding some yogurt or sour cream to the finished dish. Maybe I’ll try that next time.
Hey Tracy! That’s so strange that it didn’t turn out even a little creamy for you! Did you add all the coconut milk?
I had the same issue lacking in creaminess :( I am not sure if it was the type of coconut milk I used or some other factor. I cooked mine on low and instead of bone in chicken thighs I used Skinless boneless (My Fiancé picked up the wrong meat lol) but other than that followed the recipe.
Do you use the canned coconut milk from the Asian section of the grocery store?
Hey Jennifer! Yes, that’s exactly where I get it from. I usually buy the kind that has barely any English on it because it’s way cheaper :) Enjoy!
So the curry powder you use is it just the regular curry powder?
Hi Donna! Yeah I just used yellow curry powder!