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.
Made this and it is so delicious. Any idea if this freezes well reheat and devour another day?
Hi there! I haven’t frozen this one myself, but I’m confident it would do well. Throw the completed recipe (not the rice) into a ziplock and freeze for up to 3 months. Great idea!
Your recipes are the best in the world
Why thank you Margie!
I loved this recipe. I followed it almost to a tee. I used fresh basil as I have a lot. Three times the amount called for. . This is so flavorful. Yum. Thank you for sharing.
Ooh, fresh basil in this recipe sounds so good! People keep commenting saying they use fresh basil and how it’s so good, and I still haven’t tried it. I need to make it happen before my basil plants in the garden go! Great tip Janet, thanks for the comment!
Did you add the fresh basil in the beginning (like the dried) or at the end?
Thanks
Hi Lisa! I would add the basil at the end of cooking.
I would like to make this but I am a bit nervous as I do not like spicy foods AT ALL. Not even a little bit spicy. Is there anything I should cut down on? Thank you!
Hey Ana! This curry is not very spicy at all, but then again, I like spicy food so maybe I’m a poor judge. Make sure you get out ALL the jalapeno seeds, and maybe use one instead of 2. Omit the chili powder. Hopefully this helps! Let me know if you like it!
Substitution Question!
I can’t find any peppers other than really hot (habenero) or really mild (bell pepper) in my local grocery store. Would bell pepper be okay in this recipe or compromise the flavor too much? Just looking for an alternative because I’m really excited to try this recipe! Thank you!
Hey Chelsea! I think Bell peppers would be tasty! I would do like maybe a half a bell pepper, or 3/4. chop it pretty small. Then if you wanted to add a bit more heat you could sprinkle in some red pepper flakes.
Do you have the nutritional information for this recipe?
Hey Tiffany, I don’t provide nutritional info on my recipes, but there are lots of online calculators you can plug it into!
Oh my, this recipe is delicious. It may be my favorite curry ever (and I LOVE curries!) I’ve made this twice now (THIS WEEK!!) and followed the Instant Pot recipe listed in the comment section. Easy, breezy. Thanks!
Twice in one week! High praise :) I’m so glad you like it so much. It’s my favorite curry too! Thanks for your review Monica!
2 cans of coconut milk was too much. Flavor was just too diluted and was NOT a hit. Looked at the stove top version and that used just one can.
Hey Larry! The crockpot version is a doubled recipe of the stovetop version, which is why there are two cans. I’m sorry you didn’t like it!
Hi there, this looks so yummy. I was just wondering if you could use fresh basil instead of dried? And if so, how much would you recommend? Thanks!
Hey Kelly! Yes, that would be delicious. Mince it and add it just before you serve it. You could add as much as you like; I would start with about 1/4 cup and move up from there. Great question!
Just wondering – do you chili powder ( which is actually a blend of spices) or cayenne?
Hey Allison! I used regular ol chili powder. Cayenne would be delicious too, I would start with maybe 1/4 or 1/2 teaspoon? It’s a lot spicier!
Our daughter is expecting our first grand baby tomorrow! Praise the good Lord! I’m dying with anticipation and nervous energy, so I’ve been cooking up a storm making meals to stock their freezer. This recipe looks outstanding and I know she and her hubby will love it! Thanks for sharing! PS I might see how it does in my Instant Pot since other Indian dishes have turned out fantastic in it, and it’s such a time saver!
Eeee congratulations Pam! What an exciting time! I hope the delivery went well that that mom and baby are safe and happy. :) Did you try it in the instant pot? How did it go? Quite a few readers have been trying this in the Instant Pot with success!
Looks great! I want to try it. What about using yellow curry paste rather than curry powder?
Hey Alyson! I think curry paste would taste delicious, but I haven’t actually tried it, so I’m not sure how much to tell you to use. Are you an experienced curry maker? Taste it to see how potent it is. Also, where do you buy yellow curry paste?? I’ve never seen it at my stores here in CA.
I don’t know what I did wrong but my sauce turned out greenish colored and didn’t taste like curry. In fact, it doesn’t taste good at all. I think I followed the instructions to the letter. I’m super disappointed. :-(
Oh no I’m so sorry! That is the worst when you have wasted ingredients and time :( How old was your curry? What brand was it? Did you make any changes?
Thanks for this recipe. I was so excited to try my first chicken curry dish, but the same thing happened to me.
I used the Instant Pot slow cook function, normal setting, for 6 hours. When everything went into the pot, it looked (and smelled) great, like your pre-cooked picture, but after cooking, it came out more greenish/brown in color (like ZUPEIDG, Ellen and Holly wrote). It was also just a little too salty and hot/spicy; which, I can control by adding less salt, or salting the chicken less when browning it, and by adding less or no chili powder next time. It was thin after adding the 1 tbsp of cornstarch, so I added another tbsp and that worked. But I’m perplexed about the darker color. I used Spice Islands curry powder (just says “curry powder”, not “yellow”) which does have a light color. What curry powder did you use? I’d really like to try this again.`
Thank you!
Hey Aimee! I’m sorry it turned out darker than the photos show! I’m thinking it’s the curry powder. Here is the brand I used. It’s a yellow curry powder. Hope this helps!
Thank you so much for the recipe! It looks amazing. I’m going to try to make it next week for a gathering I’m hosting. I’m still very very new to cooking and was wondering if I would need to change anything if I threw in some veggies like broccoli or cauliflower. Do you think it would still cook in the same amount of time? Thank you again for sharing! :)
Hey Laura! I would recommend adding any vegetables in the last 3 hours of cook time, otherwise they will get pretty mushy. Let me know how it goes!
I am making this in my instant pot tonight, any recommendations for using the IP or cooking times etc?
Hey Kathleen, I haven’t tried this in the Instant Pot yet, but I just published a couple new comments from other readers who have done it. A reader named Anna gave very detailed instructions! (Thanks Anna!)
I modified this as an Instant Pot recipe. I did not change the amount of liquids used, but I did use 8 bone-in skinless thighs which weighed about 3.5 lbs because that’s how many came in a package. I seared each one for about 3 minutes on each side using the “browning” function on the Instant Pot. I then sauteed the veggies and half of the ginger for about 3 minutes then added the spices and sauteed another 30 seconds before adding the coconut milk and the chicken thighs back to the pot. I used about 1/3 cup fresh shredded basil, and added half of the leaves for the cooking stage. Cook on high pressure for 10-12 minutes and do a natural release for 15 minutes. I stirred in the remaining basil, ginger, and cilantro after shredding the chicken and adding it to the pot. This was a tender and wonderful recipe. The broth was a little runny but still delicious when stirred into some basmati rice.
Thank you SO much for this detailed comment Anna! Tons of people have been asking about how to make this in the Instant Pot, but I haven’t had a chance to test it yet. This will help so many people! Thanks for taking the time!
thank you so much Anna! this is one of our go to favs and I love my Instant Pot! I know what i’ll be making this week!