Slow Cooker Coconut Chicken Curry
A quick and easy dump-and-start slow cooker dinner, that tastes like it came from a restaurant! Serve the curry over rice, with a side of flatbreads and mango chutney for the ultimate dinner treat made at home.
Servings: 5 servings
Calories: 416kcal
Ingredients
- 1 (~13oz) can coconut milk
- 3 tablespoons tomato paste
- 2 tablespoons cornstarch
- 2 teaspoons chicken bouillon if you use a brand low in sodium or not so salty, add some salt as well - when I use Better Than Bouillon I always need to add salt; with regular bouillon I tend to not
- 2 pounds boneless, skinless chicken thighs visible fat trimmed and cut into pieces (I cut each chicken thigh into ~8 somewhat equal chunks)
- 1 medium-large red onion very finely diced (about 1 cup)
- 4 cloves garlic minced
- 3 tablespoons ground almonds
- 3-4 tablespoons whole milk Greek or plain yogurt OR heavy cream
Spices
- 2 teaspoons EACH ground cumin, ground ginger and ground coriander
- ¾ teaspoon EACH ground turmeric and ground paprika you can do 1 teaspoon each if you like more spice but the turmeric does come through heavily if you do!
- ¼ teaspoon ground cinnamon
- feel free to add some cayenne pepper or similar hot spice. I leave it intentionally mild because of the kids.
Instructions
- Whisk the coconut milk, tomato paste, cornstarch, chicken bouillon and spices in a ~4 quart slow cooker.1 (~13oz) can coconut milk, 3 tablespoons tomato paste, 2 tablespoons cornstarch, 2 teaspoons chicken bouillon, 2 teaspoons EACH ground cumin, ground ginger and ground coriander, ¾ teaspoon EACH ground turmeric and ground paprika, ¼ teaspoon ground cinnamon, feel free to add some cayenne pepper or similar hot spice. I leave it intentionally mild because of the kids.
- Add the chicken, red onion, garlic and ground almonds and stir until evenly coated. Cook on LOW for 4-5 hours, or on HIGH for 2-3 hours (I highly recommend LOW!)2 pounds boneless, skinless chicken thighs, 1 medium-large red onion, 4 cloves garlic, 3 tablespoons ground almonds
- Once cooked, turn off the slow cooker, open the lid and stir. Let it cool for 5 minutes. Stir the yogurt or cream in a small measuring cup with 3-4 spoonfuls of the sauce from the slow cooker. Quickly stir this into the sauce spoon by spoon.3-4 tablespoons whole milk Greek or plain yogurt
- Serve over rice and a side of flatbread/naan. I like some fresh cilantro on top as well.
Video
Notes
Don't cut the chicken too small, you want chunks, not small pieces - smaller pieces will get too dry, and they will get lost in the sauce.
The onion, however, should be chopped up as finely as you can! It should "melt" into the sauce, so a very fine chop is essential here.
If you want to use chicken breast, reduce the cooking time to 2 hours on HIGH or 4 hours on LOW. Chicken breast will be a little more dry compared to chicken thighs.
Nutrition
Serving: 1 serving | Calories: 416kcal | Carbohydrates: 9g | Protein: 38g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 174mg | Sodium: 261mg | Potassium: 733mg | Fiber: 1g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 4mg