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 am normally a huge fan of curries and was really excited to try this recipe. I cooked it exactly as the recipe dictated and it is, unfortunately, the ABSOLUTE WORST curry I have ever tried or made. It was extremely bland and uninspiring. The liquid was not creamy at all, as is usual in normal curries. Definitely will not be making this tasteless recipe again.
Hey there! I’m so sorry the recipe wasn’t a success for you. I’m so confused because I make it all the time, and have received hundreds of positive reviews! Did you add the cornstarch at the end? Is it possible your curry powder was expired? I’m sorry it wasn’t tasty!
This is an absolutely delicious dish. The flavors merry together so beautifully. My husband, who doesn’t care for coconut milk, went crazy over this dish. I’ve prepared it many times!
That is awesome to hear! I’m so glad your husband liked it even with the coconut. Thanks for stopping by to leave a comment!
I loved this recipe! Thank you! I’m not much for curry, but the rest of my family likes it. When I read the recipe I figured I’d give it a shot because it included other ingredients I love eating.
So…I think I am hooked on this dish-curry & all! The flavors are amazing and I enjoyed smelling it cooking all day. My family really liked it as well, no one spoke while they ate & even went back for more.
Thank you again!
Haha, you know it’s a winner when there is silence at the table as everyone eats. I’m so glad you liked it Ashley! Thanks for leaving your review!Maybe you are a curry fan after all :)
I have made this for my family so many times! My sister even asked me for the recipe and made it for my mom’s birthday after she tried it at my house. Everyone, especially my mom, loved it! Browning the chicken before placing it in the crockpot is definitely key and I have tried doing that with other crock pot recipes and it makes the chicken much tastier.
I agree Gemma!! It’s a game changer :) I’m so glad this has become a family favorite!! Thanks for coming to comment, I love you!
Any idea of this would work in an Instant Pot?
Hey Noelle! I’m sure it would! I don’t have any times to give you though, I’d have to test it.
I adapted it to an Instant Pot recipe with a lot of success. I used all of the same ingredients except I used 8 chicken thighs at close to 3.5 lbs after skin was removed (it’s how many came in my package) and 1/2 cup fresh basil (I don’t have dried, sorry). I cooked with 1/4 of a cup of the basil, and added 1/4 cup along with the cilantro at the end.
To cook as an Instant Pot recipe: Heat Instant Pot with browning function: cook on each side 1-2 at a time (as directed in original recipe) and remove to plate. Saute the onions for about 2 minutes, add the jalapeño, garlic, and ginger and saute another 1-2 minutes, and add the spices, saute for another 30 seconds. Add in the coconut milk and 1/4 cup of basil. Add the chicken back to the pot. There should be enough coconut milk to almost cover or just cover the chicken. Cook on HIGH for 12 minutes and natural release for 15 minutes. Remove chicken to cutting board, then add the cornstarch and water mixture to the coconut broth and stir. Shred the chicken and add it back to the broth along with the cilantro and basil. I also added the juice of one lime. This was an amazing recipe. We had enough for 6 meals. Thank you so much for your inspiration! I’ve never had so much success with chicken thighs before.
I made it in the Instant Pot tonight and it came out fantastic! I reduced the coconut milk to one can, but followed the rest of the recipe the same. I pressure cooked it on high for 25 minutes, took out the chicken, shredded it and used the Sautee setting to simmer for 10 minutes before adding the cornstarch slurry. I have made this recipe in the slow cooker in the past and the only difference is that it is spicier because of the reduced liquid.
Did it work? Do you have cooking times?
I was really excited about this. Mine came out brown and watery and tastes nothing like curry. The only thing I can think of is I let it set on low for too long, I just didn’t have the time to fix this properly I guess. I read through the comments here and it seemed like more people had luck cooking on low, so that’s what I tried. This is not a recipe for a busy person working long hours. I tried to carefully plan out when I would cook this and that didn’t work obviously. I’m sure this is delicious if someone else makes it!
I’m so sorry it didn’t work out for you Holly!
Made this last night, but it came out really oily. I used skinless breasts so that was not the cause. I suspect the coconut milk. Any ideas on correcting that? The flavor was really good but just too greasy to be edible.
Oh bummer Julie! I’m not sure what went wrong! I always make it exactly as written with the coconut milk…
Lovely aroma to come home to and I enjoyed this! I made a few substitutions for convenience (yellow for red onion, no jalapeños, added a large container of spinach). Would try peas next time instead of spinach as I think it changed the flavour a bit. Thanks for the recipe!!
LOVED THIS!!!! Sharing the recipe with my dad he will love it too!!!
It was very good. Even the picky eaters ate it!
This is the best curry chicken I have ever made! It tastes like something you would get at a restaurant. We will definitely have it again. Kids ranging in age from 6-17 loved it! I didn’t have fresh jalapeños so I just used a few slices of jar jalapeños. I also didn’t have fresh ginger so I left that out, but it probably worked out best because it may have been a little too spicy for the little one. It was delicious!
Oddly enough, I too had problems with this recipe not being ‘creamy’! What the heck. I am so disappointed. Smells and tastes great, but it is dark greenish/brownish. Shoot! I used the same coconut milk you did. So that can’t be it. I used breasts not thighs? Also, I did cook on high for four hours…. perhaps that is it? Do you usually do yours on low? Mine started off looking just like yours, I couldn’t believe when I came home four hours later and opened the lid. Tasted fantastic.. we both loved it!
Husband and I loved it! It was perfect balance of spice and heat.
So happy to hear that Shuborna! Thanks for coming back to comment!
Can you use red curry? Looking forward to trying it!
Hey Erin! I’ve never tried it with red curry before. Let me know how it goes!
Making for the second time tonight. It was a HUGE hit!
So happy to hear that Annie! Thanks for the comment!