This Slow Cooker Coconut Curry Chicken is one of the best curries I’ve ever had! The sauce starts with the coconut milk with jalapeño and red onion. It’s not too spicy, but has tons of flavor! Originally posted February 16, 2016.
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We ripped out our carpet this week and are in the middle of getting new (laminate) wood floors. Originally I wanted to put the wood in our kitchen, dining, and family room, because they are all connected.
But then we ripped out the OLD laminate in the kitchen to reveal this awesome linoleum underneath. I love it so much! I think I’m going to keep it and do the new wood everywhere else. What do you think? Isn’t it super cute?
Oh my gosh, calm down, I’M JOKING. I texted this to my brother Nathan earlier today and he politely texted back, “I love the wood! Are you doing linoleum in the kitchen, or wood?” And then I told him I was joking and he said, “I was very careful how I phrased that.”
This gross linoleum kind of makes me nostalgic though. We had a VERY similar pattern in my kitchen growing up, only ours was, no joke, BRIGHT yellow and orange. Classic. (my parents bought their house in 1980 I think.) Did you grow up with linoleum like this??
Here’s how it’s going. Eric’s parents came all the way from Montana to help us. (And by help us, I mean basically do most of it…we owe you big time!) Also you will notice who won the great Should We Paint Our Fireplace White debate…at least for now.)
You’ll absolutely love this Crockpot Curry Chicken
This recipe is a classic from the blog that I changed up to go in the slow cooker. It worked out beautifully! The original is here: Basil Chicken in Coconut Curry Sauce. It’s a huge crowd pleaser. The sweetness from the coconut and the earthy tones from the yellow curry balance each other perfectly. But you have to marinate it and stand over the stove for a while, and lately I have been all about the setting-and-forgetting-it. Enter our trusty slow cooker!
Chicken Coconut Curry Recipe Ingredients
This recipe uses bone-in, skin-on chicken thighs that you sear on the stove before slow cooking. By the time they are done cooking, they are falling off the bone, and the caramelized flavor from the searing step has transformed the meat into something simply amazing. You could absolutely use chicken breasts in this recipe, but the meat won’t be quite as flavorful. You just can’t replace that dark meat.
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Chicken thighs (bone-in and skin-on)
- Salt and pepper
- Oil
- Coconut milk (canned, regular or lite)
- Dried basil leaves
- Yellow curry powder
- Chili powder
- Red onion
- Garlic
- Jalapeños
- Cornstarch
- Fresh ginger
- Fresh cilantro
How to Make Coconut Curry Crock Pot Version
This delicious crockpot curry chicken takes just 15 minutes to prep! Here’s a basic overview (full instructions in the recipe card below).
- Prep the chicken by removing the skin using your fingers or a serrated knife. Season with salt and pepper.
- Heat a skillet to medium-high heat, then add in oil. Once hot, add half of the chicken thighs. Let the chicken brown for a couple of minutes on each side, then transfer to a plate and repeat with the remaining chicken thighs.
- Combine coconut milk, basil, salt, pepper, yellow curry, chili powder, red onion, garlic, and jalapeño in the crockpot. Add in the chicken.
- Cover and cook on high for 4-5 hours or on low for 6-8 hours.
- Remove the chicken and add the ginger to the sauce. In a separate bowl, combine the cornstarch and water, then stir into the crockpot.
- Shred the chicken, then return it to the crock pot and stir. Cover and cook again for 10 minutes, then serve.
How to serve Chicken Coconut Curry
One more thing: No curry is complete without naan. Bring on the naan! Here’s my favorite recipe for Homemade Naan Bread. You can’t go wrong. Make this soon! Crockpot curry ftw! If you’re really feeling the coconut mood, you could always serve the most amazing Coconut Cream Pie (with a caramel layer) for dessert afterwards!!
If you make this curry, snap a photo and share on Instagram using #TheFoodCharlatan! I’d love to see it!
P.S. Here’s a trusty Crock Pot if you don’t have one. And this is the brand of skillet I use.
Storing Coconut Curry Chicken
Leftover chicken coconut curry will last in the fridge for 3-4 days. It can also be stored in the freezer for up to 3 months.
When you’re ready to use it, thaw it overnight in the fridge (if frozen), then warm it on low on the stove until heated through. Microwaving is also totally fine and you will get no judgment from me.
Chicken Coconut Curry Recipe FAQ
Coconut milk is the perfect addition to curry. It creates a rich and creamy sauce and its mild sweetness contrasts beautifully with the spices.
Coconut curry sauce is made of a base of canned coconut milk that’s seasoned basil, chili powder, yellow curry powder, garlic, and ginger. This recipe also includes red onion and jalapeño for even more flavor and spice.
Meet my friend the cornstarch slurry. He’s not a looker, and at first glance he may remind you of Oobleck, but this humble mixture of cornstarch and water works perfectly to create a thick, creamy sauce.
Coconut curry is an amazing blend of flavors. It has the classic spices of many other Indian or Thai curries, but with a slightly sweeter and milder flavor thanks to the coconut milk. It’s mostly savory and is only made more complex and creamy with the coconut milk, not overpoweringly sweet at all.
Coconut curry is definitely a healthier alternative to curries made with heavy cream (lots fewer calories, for starters). This recipe is also packed with lean protein from the chicken and some tasty veggies.
Coconut milk adds a subtle sweetness to spicy curry, tempering the heat while adding a creamy, complex flavor of its own. If you’ve never tried it, let me share this whole new world with you. (I’ve come so far! I can’t go back to where I used to be!)
In stovetop coconut curry recipes, the coconut milk is added later in the process so it doesn’t separate. Since we’re making this recipe in the crock pot, there’s no real need to worry about it. The milk heats up at a slow enough rate that the texture stays just right. Just mix everything in, cover it up, and let the crock pot work its magic.
More great curry recipes!
Here’s the original Basil Chicken in Coconut Curry Sauce.
Slow Cooker Chicken Tikka Masala << This is another old recipe from the blog that I recently adapted for the slow cooker. It’s a classic Indian dish and it tastes sooo good!
6 Ingredient One Pot Vegetable Curry << this cheater recipe is so easy!
Teriyaki Chicken Rice Bowls << another super easy weeknight meal made in the slow cooker.
Thai Red Chicken with Cherry Tomatoes << this is an oldie but a goodie.
Easy Chicken Curry Recipe (30 Minutes!) << all the warm spicy Indian flavors you’re craving, even faster than takeout.
Slow Cooker Beef Curry << Slow-cooked, tender beef, in a rich and thick curry sauce just waiting to be scooped up with some naan.
Thai Red Curry with Vegetables << from Cookie and Kate
Authentic Thai Yellow Curry with Beef and Potatoes << from Hot Thai Kitchen
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Coconut Curry Chicken Crock Pot
Ingredients
- 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
- salt and pepper
- 1 teaspoon oil
- 2 13.5-oz cans coconut milk , (lite coconut milk is great too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 & 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder, or 3/4 teaspoon
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon water, COLD
- 1 teaspoon fresh ginger, grated or minced
- 1/3 to 1/2 cup fresh cilantro, chopped
Instructions
- Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
- Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
- When the oil is hot, add 3 chicken thighs. Don’t put them too close together, you want to avoid steaming.
- Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
- Remove the chicken to a plate.
- Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don’t need to add more oil.
- Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
- Add the chopped red onions, garlic, and jalapenos.
- Add the browned chicken and stir to combine.
- Cook on high for 4-5 hours, or on low for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this to the crock pot and stir.
- Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
- Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
- Season with salt and pepper to taste. Stir in the cilantro.
- Serve with rice, cauliflower rice, or naan.
Would you be against pickled jalapeños in this recipe instead of fresh?
Hi Kristy! It would change the flavor of the dish, but it might be good! Let me know how you like it!
This is my go-to curry recipe! I’ve made it more times than I can count, because I always have the ingredients and 20 minutes to make in the Instant Pot.
I add butternut squash or sweet potatoes and then throw in a bunch of chopped kale after cooking. If I am out of fresh jalapenos, I sub in chipotle in adobo, which adds to the slightly smoky taste of the curry.
Love all these twists and ideas Erika! So glad you’ve found your own spin! thanks for sharing!
Erika, how do you make it in the instant pot? Love it in the crockpot but would love to make it faster!
Only thing I would say is be careful not to get the hard pieces of the thigh in with the shredded meat. Everything else was wonderful but getting those hard bits in there is the worst!
I’m under the weather and low-energy, but I think I can pull this together with what I have on hand. It sounds tasty and healing. Do you think I could just add the raw chicken into the crockpot without searing and cook it longer?
Thanks,
Heather
Absolutely Heather! I’m sorry you aren’t feeling well. Definitely skip the sear on sick days!
I am all about making sure I have some sort of veggie to go with my dinners. Do you have any suggestions for a good veggie side for when I make this next week? Thank you!
Hi Joyce! I usually like to serve this curry with a big green salad! Here’s one I love: https://finalstockalert.com/apple-gorgonzola-salad/%3C/a%3E It would also be good with cucumber salad! https://finalstockalert.com/cilantro-lime-cucumber-salad/%3C/a%3E%3C/p%3E
This dish was amazing! I’m going to try it again, but was thinking of doing shrimp this time instead of chicken, but I’m worried about over cooking the shrimp in the slow cooker. Any suggestions?
Ooh now that sounds good Yousef! I haven’t tried shrimp in the slow cooker. I’m thinking maybe cook the sauce as directed, then add the raw shrimp at the end for a half hour or so on high? I would look up some other slow cooker shrimp recipes to double check time recommendations. Let me know how it goes!
This was ABSOLUTELY delicious! I got some garlic naan to eat with this dish, and it was amazing! Will be making this again! Thanks for sharing!
Can’t say no to garlic naan!! So glad you enjoyed it Alicia. Thanks for the review!
Can I use fresh basil instead of the dried?
Hi Betsy! Yes, I would add it at the end!
We really enjoyed this recipe! Not sure why but my sauce would not thicken you even after the second tablespoon of cornstarch. May try to thicken it on the stove tomorrow night. Still yummy!
try adding instant mashed potatoes to thicken dishes like this. Just stir it in a little at a time until you get the consistency that you want. One advantage of this method is that plain instant potato flakes do not alter the flavor of the dish. However I sometimes use flavored (like four cheese or sour cream and onion) to add something extra to the flavor of the dish.
I have made this amazing recipe many times now and its a hit EVERY time. Been cooking double quantities and freezing it and giving to a couple of older friends in lockdown. They have just asked for more…..so another batch going on today! THANKYOU x
Made this in the instant pot just to try it out! It was just as tasty as the first time I made it in the crock pot :) LOVE this recipe!
That’s awesome Mackenzie! So happy to hear it worked great in the IP! Lots of people have asked about this. Thanks so much for reviewing!
I made this as a prep ahead meal for my husband. All he has to do is pull out the container, defrost, rewarm and make rice. He absolutely loves it when I have prepared already made freezer meals for him and he always asks for this recipe. It has made being away from home for a semester at a time much easier for both of us.
That is such a great idea to prep this curry ahead of time Tracie! You are so sweet to do that for your husband. Thanks for sharing!
Hi! We have loved this recipe as a staple for every season. Recently moved and our slow cooker is in storage somewhere! Is there a way to make this in an Instant Pot instead?
Hi Kat! I haven’t tried it in the instant pot but I’m sure you could adapt it. Here is the stove top version! https://finalstockalert.com/basil-chicken-in-coconut-curry-sauce/%3C/a%3E%3C/p%3E
Sounds incredible! any idea what can I use instead of the corn starch to make it whole30/ paleo? I really want to try this!
Hi Netta! Lots of commenters have mentioned using arrowroot powder in place of the corn starch! I haven’t tried it but several other people have. I’m not familiar with arrow root so can’t tell you what amount to use. Let me know how it goes!
Love this recipe so much! I use hot smoked paprika instead of chili powder, and as for the chicken thighs – bone in is always so much more flavorful! But, I season with salt and pepper and set them skin-side down in a cold pan and then crank the heat up. If you leave them to cook I disturbed, you get a beautiful, crispy skin. I remove & reserve the skin before proceeding. When the dish is finished cooking, I chop the crispy skin “cracklins” up and use them to sprinkle on when serving – trust me, it’s delicious!! Thank you for a great recipe!!
Oh my gosh Lauri, I love your chicken skin cracklins!! That’s such a great idea, I bet it’s so tasty! So glad you are loving the recipe, thanks for coming back to leave a comment!!