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.
This has great flavors and was a nice healthy meal. I wouldn’t call this a curry though. I served with cauliflower rice and it was a lovely meal, just not really a coconut curry as titled.
So my brother made this tonight but accidentally put the cornstarch and water + ginger in along with the other things in the beginning… any suggestions?
Hey Anna! This shouldn’t be a problem. Taste it when it’s done and see if you want a more pronounced ginger flavor, and add more if so. As for the cornstarch, if the curry needs thickening, dissolve some in cold water and add it in! If it’s plenty thick, then don’t worry about it. Can’t tell you how many times I’ve done stuff like this while reading a recipe too fast ;)
I am making this tomorrow! I just wanted to send a quick note saying how gracious and fun you are when responding to people. I read through sooo many comments and have decided that you may be one of the sweetest persons on the planet.
Hahaha!! Kill em with kindness I say… or something like that, lol! Thanks Molly!
Hi! Can I use this with chickpeas instead of chicken? Any vegetables you recommend? Thanks!
Hi Katie, I’ve never tried chickpeas in the crock pot! I would find another slow cooker curry recipe that uses chickpeas as the main ingredient, and adapt your recipe to that.
I want confirm its unsweetened coconut milk?
Hi My, yes, unsweetened!
Question… I generally don’t use chicken thighs but this looks delicious so I want to make sure I do this right – In the photos it looks like the skin is on the chicken but the recipe says to remove the skin. Is it either or?
Hey Brooke! I tried it both ways but only got photos with skin on. Remove the skin before searing. I like to buy the boneless skinless thighs these days! Look for those, they save you a step.
Hi! Just came across this recipe and it looks fab! I’ve got a defrosted roasting chicken in the fridge and would love to use it in this recipe. Thoughts?
Hi Ellen! The recipe only calls for a couple pounds of chicken, so I would worry that there would be too much chicken? most roasting chickens are at least 4 or 5 pounds right? Other than that I think it would be fine!
I made this for dinner last night for the first time and it was amazing! I might leave in the seeds from the jalapeños next time, just to add a bit more kick. But honestly, it was great the way it was. My husband couldn’t stop eating it. I’ll definitely be adding it to the rotation, because we usually have all the ingredients on hand. Thanks for the recipe!
I made this for dinner last night too Sarah! Great minds think alike :) I’m so glad it was a winner! And yes I agree, sometimes a spicy kick is all you need, leave those seeds in! Yum.
Any substitute for corn starch? Could I use almond flour?
almond flour will not thicken the same way that cornstarch does, or at least you would need a lot more of it. If you want to you could try using All purpose flour, though you would need more like 3 tablespoons. I think some people have tried using arrowroot with success too.
Hello- I want to make this recipe and bought boneless thighs instead of bone-in! How do I convert the weight for what the recipe calls for?
Thank you!!
Hey Chelsea! Just use what you have, it doesn’t have to be an exact measurement!
Made this last night. It was delicious! I used boneless chicken thighs and was worried they would turn out to be dry but were tender and flavorful. My husband and daughter loved it too! Thanks for the recipe!
Is this an indian dish more that thai flavors? the yellow curry looks like it is more for indian flavors? which is meant to be?
Absolutely delicious
This looks amazing! Do you have to use can coconut milk or will box be ok? I have that on hand already and wanted to check. Thanks!
Hey Jasmine! I haven’t tried any other kind of coconut milk, so can’t vouch for it. Let me know how it goes!
I am sooooo confused. I’ve made this numerous times and honestly it’s one of my favorite dishes. It’s been several months since I’ve made it and this time it was a COMPLETELY different dish. Has anything changed with the recipe? I thought I even remembered lime, but maybe not. Mine also was green and no flavor.
Hey Jane, no I haven’t changed the recipe since publication. If the flavor and color was different, that sounds like a different brand of curry powder. There was definitely never lime in the recipe. Are you using different curry?
I followed the recipe exactly. This was gross. I love both basil chicken and yellow curry at restaurants, so I had high hopes for this. Couldn’t even eat it. What a waste of ingredients.
Hey Lauren! I’m so surprised you didn’t like it! I’m sorry you had a bad experience. This is one of my most popular recipes, thousands of people have made it and loved it. I’m wondering if something went wrong?
This was BEYOND salty. Followed to a tee and it was just too much, even over rice .
I’m so sorry to hear that Kristina! I’m confused because so many people have made this as written. Maybe go easy when you salt the chicken next time?