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.
Table of Contents
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
Facebook | Pinterest | Instagram
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.
amazing dish – thank you Karen!
Could you make this with frozen chicken thighs. I’m gone from home for 10 hours and would like a recipe that takes longer to cook but this sounds delicious!
I think that’s a great idea Anna! Definitely make sure it’s on low! Hope it works out.
Will this make enough for 6 people plus some leftovers or would you recommend doubling the recipe. If I do double it, is it the same cooking time? Thanks for your help. Have to say that my family is loving your recipes.
Hi Maggie! Great question. I don’t think there will be too many leftovers if you are feeding 6 people, unless you have a ton of side dishes. And the cook time is the same for doubling. Enjoy!
Looks amazing, can you blitz the sauce at the end to make a smooth curry sauce.
Hi Gillian, I’m not sure how you could do that without blitzing the chicken too? not sure if you would want that.
Not sure why you couldn’t. When you take the chicken out to remove the bones and/or skin, you could purre the sauce before returning everything to the crockpot.
I plan on making this tomorrow, just need to pick up a few ingredients. Really looking forward to it! I’m considering adding diced potatoes since they’re usually in the curries I order at restaurants.
I used the immersion blender before adding the chicken in and before cooking. We don’t like chunks in our sauces here but the flavor was still great.
I made this once before and it was a hit but am making again today with minor changes based on what I have. I’m using chicken legs because I only have boneless chicken thighs and assumed meat on the bones was better for this recipe. I have left over mint from another recipe that I want to use before it goes bad. So while I’m a cilantro fan, this time I’m using fresh mint at the end in place of the cilantro. I’m pretty optimistic it will turn out good but will report back with the verdict 😁
The mint turned out good. Mint might be a good substitute for people who don’t like cilantro. The chicken legs were basically the same meat, except despite my best efforts to remove every bone, husband still got the end of a bone in his leftovers for lunch today. Maybe thighs bones are easier to remove from the shredded chicken
Made this for the first time today and it’s delicious!! TONS of flavor, but I also didn’t follow the recipe exactly. Instead of just curry powder, I used about 2 TB of yellow curry paste plus about 1 TB of curry powder. Also left most of the seeds I. The jalapeño brocade we like it spicy. Watched the salt as some reviews said it was too salty. But those are the only tweaks I made and this is packed with flavor!!
Only thing I don’t like is the jalapeño and onion are still very crunchy. Next time I’d sauté them first. I would also add cauliflower for some veg!!
This would be awesome with some coconut and chopped peanuts sprinkled on top, with a squeeze of lime. Oh my!!
Will make again!
Love all your ideas Stavey! thanks for sharing and reviewing!
Lol I howled about the linoleum floor, you had me for a moment. I thought this chick is a great cook but her interior decorating skills are lacking, good one! I’m gonna make this coconut curry chicken asap, sounds amazing. Thanks for the recipe. I love using my crockpot in the summer by plugging it in outside on the patio on hot days, what a meal this will be when I don’t want to heat up the kitchen.
P.s. don’t paint the fireplace brick, it already looks great with the new flooring!
Ahahaha! I love it Jo-Anne! So glad I got you. LOL. Good idea plugging in the crock outside, that’s genius! Enjoy the recipe!
Can’t wait to try this! By any chance, do you post nutritional facts to your recipes for those that are counting calories? Thanks!
Amazing! My husband and I loved this, this will definitely be definitely be on the rotation from now on!
My sister sent me this recipe a million years ago and I have appropriately made this about a million times since. I’m obsessed. I typically put the curry over black rice because I like the color contrast and the nuttiness of the rice is pretty nice but the star here is this curry. We don’t even like coconut but appreciate the no dairy sitch we have going on in addition to the fact that there are practically zero coconut flavors. Seriously, if you’re thinking about making this, go for gold and do it.
Black rice!!! I love that idea, thanks for sharing your tip Emily. So glad you are loving it, thanks for sharing!
I was wondering if there would be a way to freeze this for a prep meal? Sounds amazing but I like to make things ahead and then throw in the slow cooker. How would you suggest freezing this? Before adding the chicken or add everything to a bag with cooked cooked chicken then finished the steps when ready to cook?
Hi Tiffany! I think you could add raw chicken to the bag with all the ingredients and dump in the crock frozen. Then finish with the cornstarch slurry. Hope this helps! enjoy!
i found this bland and tasteless … tasted like chicken.
Do you have an oven (not slow cooker) directions? I love this recipe!!! But my parents don’t have a slow cooker :(
Hi Vivian! Yes, this recipe was originally made on the stovetop! Here is the recipe https://finalstockalert.com/basil-chicken-in-coconut-curry-sauce/%3C/a%3E%3C/p%3E
Help! There seems to be no listing for jalapenos in the recipe, nor the amount!
Hi Lori! 2 jalapenos, seeded and finely chopped
then in step 8 ” Add the chopped red onions, garlic, and jalapenos.” enjoy!!
Hi! Could you make this with chicken breasts? Would you still sear, or just put into the crockpot?
Hi Jessie! Yes you totally can! Searing is always a delicious step but you can skip it!