Description
This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs, skin removed (about 2 and 1/2 pounds)
- Salt and pepper, to taste
- 1 teaspoon oil
- 2 (13.5 oz) cans coconut milk (lite or regular)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 & 1/2 tablespoons yellow curry powder
- 1/2 to 3/4 teaspoon chili powder
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh ginger, grated or minced
- 1/3 to 1/2 cup fresh cilantro, chopped
Instructions
- Remove skin from chicken thighs and season with salt and pepper.
- Heat skillet over medium-high heat with 1 tsp oil. Sear 3 chicken thighs at a time, about 2 minutes per side. Transfer to a plate.
- Repeat with remaining chicken thighs. Add more oil if needed.
- In a crock pot, combine coconut milk, basil, salt, pepper, curry powder, and chili powder. Stir.
- Add chopped red onion, garlic, and jalapeños. Stir to combine.
- Add browned chicken to the crock pot.
- Cook on high for 4–5 hours or low for 6–8 hours.
- Remove chicken and set aside to cool slightly.
- Add ginger to the crock pot. Mix cornstarch and cold water in a small bowl, then stir into the crock pot.
- Shred the chicken, discard bones and tough bits, and return meat to the slow cooker.
- Stir and cook for 10 more minutes.
- Season to taste and stir in chopped cilantro. Serve with rice or naan.
Notes
You can substitute chicken thighs with 1.5–2 lbs chicken breasts. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently on stove or microwave. Don’t forget the naan for serving!
Nutrition
- Serving Size: 1 cup
- Calories: 348
- Sugar: 1g
- Sodium: 2050mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 142mg