Description
Indulge in the comforting flavors of Coconut Curry Chicken made effortlessly in your crock pot. This delightful recipe features tender chicken thighs simmered in a creamy coconut milk base infused with aromatic spices, making it a perfect meal for busy weeknights or special gatherings. Serve it over fluffy rice, alongside warm naan, or with cauliflower rice for a healthy twist. Your family and friends will be impressed by the rich taste and mouthwatering aroma that fills your kitchen. Plus, it’s easy to prepare and ideal for meal prep, allowing you to savor its goodness all week long.
Ingredients
Scale
- 6 bone-in skin-on chicken thighs
- 2 cans coconut milk
- 1 large red onion
- 8 cloves garlic
- 2 jalapenos
- 1 teaspoon oil
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 & 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 teaspoon fresh ginger
- 1/3 to 1/2 cup fresh cilantro
Instructions
- Remove the skin from the chicken thighs and season with salt and pepper.
- Sear the chicken in a skillet until browned on both sides.
- In a slow cooker, combine coconut milk, dried basil, salt, pepper, curry powder, and chili powder.
- Add chopped onions, minced garlic, jalapenos, and seared chicken to the slow cooker; mix gently.
- Cook on high for 4–5 hours or low for 6–8 hours.
- Once cooked, shred the chicken and stir back into the sauce along with grated ginger and a cornstarch slurry for thickness.
- Serve topped with fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg