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Slow Cooker Coconut Curry Chicken

Slow Cooker Coconut Curry Chicken


Hey there, friend! If you’re craving a dish that’s equal parts comforting and exotic, you’ve come to the right place.

This Slow Cooker Coconut Curry Chicken is your ticket to a flavor-packed meal with minimal effort.

Imagine tender chicken simmering in a creamy, aromatic coconut curry sauce, infused with warm spices and a hint of sweetness.

It’s the kind of dish that makes you feel like a kitchen rockstar, even if you’re just tossing everything into the slow cooker and letting it work its magic.

Perfect for busy weeknights or lazy Sundays, this recipe is a shortcut to deliciousness that’ll have everyone asking for seconds.


How to Make It


Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering all your ingredients—this is the only “hard” part, I promise! Chop your onions, mince the garlic, and slice the chicken into bite-sized pieces. Having everything ready to go makes the process a breeze.

Step 2: Layer the Flavors
Add the chicken, onions, garlic, and spices to your slow cooker. Don’t skimp on the curry powder, turmeric, and ginger—they’re the stars of the show! Give everything a good stir to coat the chicken in those warm, fragrant spices.

Step 3: Add the Liquid Goodness
Pour in the coconut milk, chicken broth, and a splash of fish sauce (trust me, it’s a game-changer). Stir everything together so the flavors start mingling right away. Your kitchen will smell amazing already!

Step 4: Let the Slow Cooker Work Its Magic
Set your slow cooker to low and let it do its thing for 6-7 hours. If you’re in a hurry, you can cook it on high for 3-4 hours. The longer it cooks, the more tender and flavorful the chicken becomes.

Step 5: Finish with Freshness
Once the chicken is cooked through and the sauce is rich and creamy, stir in some fresh spinach and a squeeze of lime juice. The spinach wilts perfectly into the curry, and the lime adds a bright, zesty finish.

Step 6: Serve and Savor
Garnish with fresh cilantro and serve over steamed rice or with warm naan bread. Get ready for a meal that’s as comforting as it is exciting!


Pro Tips

  • Use Full-Fat Coconut Milk: It makes the sauce extra creamy and luxurious.
  • Don’t Skip the Fish Sauce: It adds a depth of flavor that’s hard to replicate.
  • Customize the Heat: Add a chopped chili or a pinch of cayenne if you like it spicy.
  • Prep Ahead: Chop your veggies and chicken the night before to save time.
  • Double the Recipe: This curry freezes beautifully, so make extra for future meals!


Storage Tips

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 320
Best Season: Suitable throughout the year
Dietary: Dairy Free, Gluten Free
Description

Tender chicken simmers in a rich coconut curry sauce infused with warm spices, fresh spinach, and a hint of lime. Perfectly easy and endlessly delicious!

Ingredients
  • 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 can (13.5oz) full-fat coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce (optional but recommended)
  • 2 cups fresh spinach
  • 1 lime, juiced
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked rice or naan, for serving
Instructions
  1. 1
    Prep Ingredients:

    Chop the onion, mince the garlic, and slice the chicken into bite-sized pieces.

  2. 2
    Layer Flavors:

    Add chicken, onion, garlic, ginger, curry powder, turmeric, and cumin to the slow cooker. Stir to coat the chicken in the spices.

  3. 3
    Add Liquids:

    Pour in the coconut milk, chicken broth, and fish sauce. Stir to combine.

  4. 4
    Cook:

    Cover and cook on low for 6-7 hours or high for 3-4 hours.

  5. 5
    Finish:

    Stir in spinach and lime juice until the spinach wilts. Season with salt and pepper.

  6. 6
    Serve:

    Garnish with cilantro and serve over rice or with naan.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 2g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Notes:

  • For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the curry during the last 30 minutes of cooking.
  • Substitute chicken breasts for thighs if preferred, but thighs stay juicier.
  • Add veggies like bell peppers or carrots for extra nutrition.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Slow Cooker Coconut Curry Chicken, Easy Curry Recipe, Creamy Coconut Chicken, Weeknight Dinner, Slow Cooker Meals
Read it online: https://shortcuttodelicious.com/recipe/slow-cooker-coconut-curry-chicken/