Description
Coconut Curry Chicken is a rich, hearty, and comforting dish that brings together tender chicken, nutritious vegetables, and a blend of warming spices all simmered in creamy coconut milk. This recipe is the perfect choice when you’re craving bold flavors yet need an easy slow cooker meal.
Ingredients
- 2 boneless skinless chicken breasts, cubed
- 2 large potatoes, peeled and diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 large carrots, diced
- 2 tablespoons vegetable oil
- 1 medium yellow onion, minced
- 2 cloves garlic, minced
- ½ teaspoon fresh ginger, minced
- 1 (6-ounce) can tomato paste
- 3 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 2 (15-ounce) cans full-fat coconut milk
- Cilantro and cooked basmati rice for serving
Instructions
- Begin by cutting your chicken into 2-inch cubes and season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat and sauté the chicken for 5–8 minutes until seared on all sides.
- Transfer the seared chicken into the slow cooker along with diced potatoes, chickpeas, and carrots. Set aside.
- In the same skillet, heat the remaining oil and sauté the onion for 3–4 minutes. Add garlic and ginger, cooking for about 1 minute until fragrant.
- Stir in the tomato paste, curry powder, turmeric, salt, pepper, and coconut milk. Whisk until well combined, then remove from heat.
- Pour the sauce over the chicken and vegetables in the slow cooker. Cover and cook for 4 hours on high or 8 hours on low until the chicken is tender and the flavors are well developed.
- Serve warm over basmati rice and garnish with fresh cilantro.
Notes
- Serving: Serve hot over fluffy basmati rice or jasmine rice with a side of warm naan bread. The creamy coconut sauce also pairs well with quinoa or cauliflower rice for a lighter alternative. Garnish with chopped cilantro and a squeeze of lime juice for freshness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, adding a splash of coconut milk or chicken broth to keep the sauce creamy.
- Freezing: This curry freezes beautifully. Allow the dish to cool completely, then portion it into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.