Slow Cooker Coconut Chicken Curry

There’s something magical about coming home to the rich, comforting aroma of Slow Cooker Coconut Chicken Curry. Picture this: a long day at work, you can’t wait to unwind, and the thought of dinner is the last thing on your mind. But then, as you step through your door, you are enveloped by the sweet and spicy scent of coconut milk and aromatic spices wafting through your kitchen. That’s the essence of this dish. I’ve always been captivated by the idea of throwing a bunch of ingredients into a slow cooker and letting time work its magic. This recipe has become my go-to for busy evenings, cozy weekends, or whenever the craving for something hearty and flavorful strikes.

Essential Ingredients for Slow Cooker Coconut Chicken Curry

When it comes to creating the perfect Slow Cooker Coconut Chicken Curry, the key lies in the harmony of ingredients. Each component plays a vital role, working together to build an incredible flavor profile. The combination of aromatic spices with fresh vegetables and tender chicken creates a dish that is not only delicious but also comforting.

• 2 tablespoons olive oil – This forms the base of the sauce, adding richness and helping to sauté the shallot and ginger.
• 1 shallot, chopped – This adds sweetness and depth to the curry.
• 1 tablespoon ginger, fresh, minced – A burst of freshness that enlivens the dish.
• 3 cloves garlic, minced – Essential for that aromatic base with a punch of flavor.
• 3 tablespoons curry powder (Madras-style or regular) – The heart of the dish, providing warmth and depth.
• 2 tablespoons dark brown sugar – Balances the spices with a touch of sweetness.
• 1 teaspoon red pepper flakes – For a little heat.
• 1 teaspoon black pepper – Adds a subtle kick.
• 1 cup chicken broth or stock – Forms the liquid base, enhancing the overall flavor.
• 1 13.3 oz can unsweetened coconut milk – Provides creaminess and a distinct flavor.
• 2 tablespoons fish sauce – Adds umami depth to the dish.
• 3 lbs chicken thighs, boneless, skinless – The main protein source, tender and flavorful.
• 3 medium carrots, peeled and cut into bite-size pieces – Adds sweetness and texture.
• 1 sweet potato, peeled and cut into bite-size pieces – Provides a lovely sweetness and heartiness.
• Kosher salt to taste – Essential for flavor enhancement.
• 2 tablespoons cornstarch – Used to thicken the sauce.
• 2 tablespoons basil or Thai basil, cut into small strips, for garnish (optional) – Adds freshness and color when serving.
• Steamed rice for serving – A perfect bed to soak up all the delicious sauce.

The Method for Slow Cooker Coconut Chicken Curry

Making Slow Cooker Coconut Chicken Curry is a breeze, and it’s a great chance to let the flavors develop slowly. Grab your slow cooker and let’s get started!

1. First, heat olive oil in a large skillet over medium heat. Add the chopped shallot and minced ginger, sautéing until they are tender and fragrant, which takes about four minutes. You want the shallot to become translucent and the ginger to release its aromatic oils.
2. Next, add the minced garlic and continue sautéing for another thirty seconds. You’ll notice the garlic starts to turn golden and fragrant. Be careful not to let it burn, as burnt garlic can impart a bitter taste.
3. Stir in the curry powder, brown sugar, red pepper flakes, and black pepper. Cook while stirring constantly for about thirty seconds until the spices are fully combined and aromatic. You should see a beautiful blend of colors and a delightful aroma.
4. Pour in the chicken broth, followed by the coconut milk and fish sauce. Bring the mixture to a boil, then reduce the heat to let it simmer for a few minutes. You want to blend the flavors well, and the sauce should begin to thicken slightly.
5. Now it’s time to prepare your slow cooker. Place the chicken thighs, carrots, and sweet potato in the cooker. Pour the aromatic sauce over the top, making sure everything is well-coated. This is where all the magic happens!
6. Cover the slow cooker and set it to cook on LOW for five hours or HIGH for two and a half hours. The chicken should be incredibly tender and easily shred with a fork when it’s done. After a few hours, take a moment to savor the delicious aromas coming from your kitchen.
7. When the cooking time is complete, taste the dish and add Kosher salt according to your preference. Usually, one to two teaspoons is sufficient, but adjust to fit your taste.
8. In a small bowl, mix two tablespoons of cool water with the cornstarch until dissolved. Slowly add this mixture to your curry and gently stir to thicken the sauce. Let it cook for one to two minutes until the sauce reaches your desired consistency.
9. Finally, serve the Slow Cooker Coconut Chicken Curry over a bed of freshly steamed rice. Don’t forget to garnish with basil strips if you’re using them. This adds a lovely fresh touch that brightens the whole dish.

Tips and Variations

Cooking is all about creativity, and with Slow Cooker Coconut Chicken Curry, there are plenty of ways to switch things up. Here are some tips and variations to consider:

• Storage: Allow leftovers to cool completely before storing them in an airtight container. They can be kept in the fridge for up to five days.
• Freezing: You can freeze this curry for up to three months. Just make sure to let it cool, then portion it into freezer-safe containers.
• Pairing: Serve it with naan bread, a simple salad, or steamed vegetables for a complete meal.
• Vegetarian option: Substitute the chicken with chickpeas or tofu for a hearty vegetarian version.
• Adding greens: Stir in some spinach or kale towards the end of cooking for an extra nutritional boost.
• Adjusting sweetness: Feel free to modify the amount of brown sugar to suit your taste.
• Spice it up: Add some diced jalapeños or a dash of hot sauce for an extra kick.

Accompaniments for Slow Cooker Coconut Chicken Curry

When it comes to serving Slow Cooker Coconut Chicken Curry, the options are endless. Here are some delightful accompaniments:

• Steamed Rice: Serve your curry over a bed of fluffy white or brown rice to soak up the delicious sauce.
• Naan Bread: This flatbread is perfect for scooping up the curry and adds a delightful texture.
• Salad: A fresh cucumber salad with a tangy dressing pairs wonderfully with the rich flavors of the curry.
• Roasted Vegetables: Consider roasting some seasonal vegetables as a side dish for added nutrition and flavor contrast.
• Chutney: A side of mango chutney can add a sweet and spicy kick that complements the curry.
• Occasions: This dish is perfect for family dinners, gatherings, or even as a comforting meal during the cooler seasons like fall.
• Leftover Meals: The leftovers can be repurposed as a filling for wraps or served over baked potatoes for a quick next-day meal.

FAQ

Conclusion

In conclusion, Slow Cooker Coconut Chicken Curry is a dish that brings warmth and comfort to any table. Its unique blend of spices and creamy coconut milk creates a luxurious meal that’s perfect for sharing with family and friends. I encourage you to give it a try; you won’t be disappointed!

Slow Cooker Coconut Chicken Curry

The ultimate comfort food, Slow Cooker Coconut Chicken Curry is creamy and full of flavor, making it an easy weeknight dinner. Packed with tender chicken and vibrant vegetables, it’s perfect for those chilly nights. Make it tonight!

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Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoon olive oil
• 1 shallot, chopped
• 1 tablespoon ginger, fresh, minced
• 3 cloves garlic, minced
• 3 tablespoon curry powder Madras-style or regular
• 2 tablespoon dark brown sugar
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 cup chicken broth or stock
• 1 13.3 oz can unsweetened coconut milk
• 2 tablespoon fish sauce
• 3 lbs chicken thighs, boneless, skinless
• 3 medium carrots, peeled and cut into bite-size pieces
• 1 sweet potato, peeled and cut into bite-size pieces
• Kosher salt to taste
• 2 tablespoon cornstarch
• 2 tablespoon basil or Thai basil, cut into small strips, for garnish (optional)
• Steamed rice for serving

Equipment

• Slow Cooker

Method

 

1. First, heat olive oil in a large skillet over medium heat. Add the chopped shallot and minced ginger, sautéing until they are tender and fragrant, which takes about four minutes. You want the shallot to become translucent and the ginger to release its aromatic oils.
2. Next, add the minced garlic and continue sautéing for another thirty seconds. You’ll notice the garlic starts to turn golden and fragrant. Be careful not to let it burn, as burnt garlic can impart a bitter taste.
3. Stir in the curry powder, brown sugar, red pepper flakes, and black pepper. Cook while stirring constantly for about thirty seconds until the spices are fully combined and aromatic. You should see a beautiful blend of colors and a delightful aroma.
4. Pour in the chicken broth, followed by the coconut milk and fish sauce. Bring the mixture to a boil, then reduce the heat to let it simmer for a few minutes. You want to blend the flavors well, and the sauce should begin to thicken slightly.
5. Now it’s time to prepare your slow cooker. Place the chicken thighs, carrots, and sweet potato in the cooker. Pour the aromatic sauce over the top, making sure everything is well-coated. This is where all the magic happens!
6. Cover the slow cooker and set it to cook on LOW for five hours or HIGH for two and a half hours. The chicken should be incredibly tender and easily shred with a fork when it’s done. After a few hours, take a moment to savor the delicious aromas coming from your kitchen.
7. When the cooking time is complete, taste the dish and add Kosher salt according to your preference. Usually, one to two teaspoons is sufficient, but adjust to fit your taste.
8. In a small bowl, mix two tablespoons of cool water with the cornstarch until dissolved. Slowly add this mixture to your curry and gently stir to thicken the sauce. Let it cook for one to two minutes until the sauce reaches your desired consistency.
9. Finally, serve the Slow Cooker Coconut Chicken Curry over a bed of freshly steamed rice. Don’t forget to garnish with basil strips if you’re using them. This adds a lovely fresh touch that brightens the whole dish.

Notes

• Tip 1: Boneless, skinless chicken breasts can be substituted for the thighs. You can also leave the thighs and/or breasts whole. If cutting them up, don't cut them too small, otherwise, they will become so tender the meat will shred.
• Tip 2: Don't overdo it with the cornstarch slurry. The sauce shouldn't be as thick as gravy, but it should not be too thin, either. Add just enough of the slurry to slightly thicken the sauce.
• Tip 3: Leftovers will keep covered in the fridge for up to five days. Reheat on the stove over medium heat.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.