Description

Imagine coming home after a long day, greeted by the comforting aroma of a warm, fragrant curry simmering away in the kitchen. This Crockpot Coconut Curry Chicken is a go-to recipe that brings the deep, cozy flavors of curry right into your home. With minimal prep and a slow-cooker that does all the work, this recipe is perfect for weeknights when you want a hearty, homemade meal without spending hours in the kitchen.

Coconut curry chicken has roots in Thai and Indian cuisine, where creamy coconut milk pairs beautifully with spices like turmeric, cumin, and ginger to create a savory sauce that feels rich and soothing. This particular recipe simplifies things, using ingredients readily found in most kitchens but keeping all that authentic flavor.

Ingredients

Chicken Thighs (boneless, skinless) – about 1 to 1.5 pounds, cut into chunks for a tender, juicy result.
Coconut Milk – 1 can of full-fat coconut milk for creaminess and rich flavor.
Red Curry Paste – 2 tablespoons; adjust to taste if you like more spice.
Chicken Broth – ½ cup, to help blend the flavors.
Yellow Onion – 1, diced, for a slight sweetness and depth.
Bell Peppers – 2 (one red, one yellow), sliced, adding color and a fresh sweetness.
Carrots – 2 large, sliced thin for natural sweetness and texture.
Garlic – 2 cloves, minced, for that classic savory note.
Ginger – 1 tablespoon, freshly grated, for a bright, zesty flavor.
Salt and Pepper – to taste.
Lime Juice – 1 tablespoon, for a hint of acidity.
Cilantro – fresh, chopped, for garnish.

Instructions

Prepare Your Ingredients
Start by gathering and prepping your ingredients. Cut the chicken into bite-sized chunks and slice up the vegetables. Freshly grate the ginger and mince the garlic for the most vibrant flavors.
Combine Ingredients in the Crockpot
Add the chicken, coconut milk, curry paste, chicken broth, onion, bell peppers, carrots, garlic, and ginger into the crockpot. Stir everything together to ensure the curry paste is well-distributed for a balanced flavor.
Season to Taste
Sprinkle in salt and pepper, but keep it light at first since you can always adjust at the end. The curry will build flavor as it cooks.
Set the Crockpot
Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours. This slow-cooking method allows the spices and coconut milk to blend beautifully, creating a creamy, luxurious curry.
Final Touches
Once cooked, give the curry a taste test. Add the lime juice to brighten up the flavors and more salt and pepper if needed.
Serve and Enjoy!
Ladle the coconut curry chicken over a bed of fluffy rice or your favorite noodles. Garnish with a handful of freshly chopped cilantro for a fresh finish.