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 is my new favorite curry chicken recipe! Many thanks! I didn’t get at it in time to use the crock pot the first time around, but it worked fantastically on the stove. The bone-in thighs were perfect for it! Served with brown rice and an asian cole slaw salad. LOVE LOVE LOVE!
Love the idea of pairing this with an Asian coleslaw! Sounds delicious. Thanks for sharing Kristin!!
Delicious! My entire family LOVED this dish!
This was so good! It tasted just like curry to me. I made it exactly as stated. The only thing it was missing was the spice so my husband and I added sriracha on top.
Ooh sriracha would be delicious on this! Genius Martha. Thanks for the review!
Hi, i want to make this today. I’m in the UK. Can you be more specific about yellow curry power please? What is the spice combo as we don’t have a pot just called yellow curry power. Many thanks
Hey Lucinda! Sorry I can’t be more specific, curry is just a blend of spices and I have no idea what ratio the company who makes my curry powder uses. I recommend just finding a mild yellow curry that you like the flavor of, and it will turn out great!
A big disappointment. Strictly adhered to your recipe, but substituted Organic Chicken Breast. Served it over brown basmati rice. Found it to be excessively salty. Two teaspoons salt is way too much. A tablespoon and a half of yellow curry powder is also way too much. The whole thing was kinda dry as well.. not much liquid to work with. The curry flavor was so overpowering that we couldn’t finish what was on our plates. (And I like curry!) Discarded the leftovers.
Do you think substituting the red onion for a yellow or white onion would turn out good too?
Yeah totally Alyssa!
Great taste, my kids all eat it! Serve over steamed cauliflower, carrots and rice…SO GOOD!
We changed some things…but it’s one of the best dishes we have EVER tasted!
1. We used green curry powder instead of yellow.
2. Doubled the amount of cilantro.
3. Added a bit more garlic.
4. Left the jalapeno seeds in.
5. Added more ginger.
6. *Added spicy Thai powder (to taste)
7. Cooked on low for 8 hours, but next time will cook for 6 hours. (Chicken was too “pull apart”.
Double the cilantro, a pretty good rule for life! Thanks for sharing your version Deanna!
We loved this so much, even though I had to make some changes due to dietary intolerances. I knew immediately it would be a long time favourite. Many thanks. I am trying to let people know that when someone like me reads a recipe that doesn’t use weights or metric equivalents, it is a nuisance to have to go through and make the changes. Maybe you could consider using metric equivalents in future…for example, did you know that a metric Tablespoon contains FOUR teaspoons and not three like the American equivalent? Anyway, thanks so much for the delicious inspiration.
Thank you for the helpful feedback Ardys! And for telling me in a nice way :) I will take this into consideration as I move forward with my blog! I would be irritated too if I had to convert every recipe.
Ardys, invest in a measuring cup and spoons. It is a lot simplier than suggesting other people bend to your will. 😊
Hehe. I hear you Kay, but also, in Ardys’ defense, most everyone besides America uses metric. It’s actually way more accurate, esp for baking. I use cups and spoons because a) it’s what I grew up with and b) most of my audience is American.
Hi Ardys, Just wanted to weigh in here (LOL) as I live between Canada, USA, Australia, South Africa and the UK!
I always keep a chart at the front of my recipe book or in the kitchen with conversions. I’m sure there are apps for this, but I’m not an app kinda girl! I too find it frustrating converting everything, but feel like mostly I’ve set myself up for success.
I also always make notes on my favourite recipes so I don’t have to look up conversions for those. A set of measuring spoons and cups along with a scale that I couldn’t live without seems to do the trick. Just some ideas to help.
Now if someone could just make all ovens cook the same….
Great suggestions, thank you! Seriously though, if we could figure out the oven situation, that would be amazing ;)
Yes, that’s the bane of cooking. Ovens vary, stove settings are “guesstimates”, grilling is guessing. Even crock pots vary from one to the next on the temperature used. But, if you use the same stove, oven, grill, crock pot you eventually get a feeling for what works. If you start with someone else’s recipe, then you are back to guessing and tweaking. Oh well, it’s the results that count, right?
Instead of dried basil leaves, can I use fresh or ground basil? If so, how much fresh and ground would you recommend as a substitute?
Hi Amanda! Fresh basil is fine, add it at the end and use 2-4 tablespoons. Ground dried basil, use the same amount called for in the recipe.
This was so delicious. My entire family loved it, it smelled so good cooking. Just plain amazing.
Thank you for reviewing Kelly! I’m so glad you guys loved it :)
Made this tonight in my Instant Pot by browning boneless, skinless thighs using the saute function and cooking on high pressure for 8 min., natural release for 15. It was good but not great—just lackluster. Maybe slow cooking is just the better way to go for this recipe? I’ll try it in the slow cooker next time since it was easy and I usually have the ingredients on hand.
I haven’t tried this one in the IP Jen, so can’t give my opinion on it. Try it again in the slow cooker, I can promise you will get great results. :)
Can this be adapted for an Instant Pot?
Hey Shakthi! Yes I believe several people have tried it and commented with the times they used, read through the comments!
Hi, my husband & I are trying the Paleo diet and made this recipe tonight in our crockpot. I thought it turned out great although I added a tablespoon of fresh basil for some additional punch & left out the jalapeños because the hub isn’t a fan of hot stuff, except maybe me, 😜. Took the skin off as suggested and served it with cauliflower rice. Will be eating it for lunch for the next few days. The coconut milk really makes it creamy & again, I thought it was quite tasty. Thanks for the recipe, good luck with your floor!
I’m so glad it was a hit Jude! Good idea serving with cauliflower rice. It’s the best combo!
I don’t usually comment on internet recipes, but this was soooo good! I loved smelling it cooking all day (my 3yo kept saying, “I smell dinner and it smells DELICIOUS!”) and the taste did not disappoint. I wasn’t sure if it would be too spicy for my young kids, with two jalapenos and all, but it was totally fine (I used the lower amount of chili powder). Even my 1yo ate a good bit! I am so glad I went with chicken thighs, as they were really tender and juicy and flavorful. Such a great way to liven up our meal rotation! Thanks so much!
I’m so glad the kids ate is Joy!! A true sign of success! :) Thanks for reviewing!
Best curry chicken I ever made! Moist and a marvelous taste!