Description
Crockpot Coconut Curry Chicken is the ultimate comfort food that combines rich flavors with effortless preparation. This creamy, mildly spiced dish features tender chicken simmered in a luscious coconut milk sauce, complemented by fragrant spices and an array of colorful vegetables. Perfect for busy weeknights or cozy family gatherings, this recipe allows you to set it and forget it while the crockpot works its magic. Whether you serve it over jasmine or basmati rice, or with warm naan, each bite promises satisfaction and warmth. Enjoy the delightful taste of homemade curry without the fuss!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 14 oz can coconut milk
- 1 cup chicken broth
- 3 tablespoons red curry paste
- 2 teaspoons ground turmeric
- 1 medium onion, finely chopped
- 2 cups diced vegetables (carrots, bell peppers, zucchini)
- 1 cup frozen peas
Instructions
- Cube the chicken into bite-sized pieces and season with salt and pepper.
- In your crockpot, combine the seasoned chicken with coconut milk, chicken broth, red curry paste, turmeric, onion, garlic, and ginger.
- Add diced vegetables and stir well to ensure even mixing.
- Cover the crockpot and cook on low for 6–8 hours until the chicken is fork-tender.
- About 30 minutes before serving, stir in frozen peas and adjust seasoning if needed.
- Serve over cooked jasmine or basmati rice and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 90mg