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 delicious! In the spirit of saving money and using as much of what I already have at home I made some substitutions:
-3/4 leftover rotisserie chicken from Costco
-1 tsp of ground jalapeno pepper instead of fresh
-Hot Madras curry powder (not a substitution per se, but I saw lots of folks asking what type of powder to use)
-yellow sweet onion in place of red
I broke the chicken down so that all the pieces could be submerged in the sauce, slow cooked on high for 4 hours, removed the chicken to get rid of the bones and any remaining inedible bits and skin, shredded the chicken and returned it to the slow cooker for one more hour. I found that I didn’t need to add the cornstarch slurry, I’m going to guess the bones perhaps released enough gelatin to thicken it up nicely.
Thank you for this easy and delicious recipe! I think next time I’ll add some sautéed mushrooms, or maybe do it with shrimp instead on the stove top. This is so versatile!
Thanks for sharing all your tips Dawn! I’m so glad you enjoyed it! I bet this would be awesome with shrimp, love it.
I never comment on recipes, but this was delicious!! I have 4 picky children who usually hate my subpar cooking. I decided to be adventurous by trying this, and I’m so glad I was. My two pickiest children actually ate this. My preteen even complimented it! I will be making this again.
Preteen compliments?? Will wonders never cease?? High praise indeed! So glad the curry was a hit Courtney, thanks for taking the time to comment! Happy Thanksgiving!
Looking forward to making this recipe! Two questions for you: 1) Could I use fresh basil instead of dried? 2) Do you think the leftovers would freeze well? I recently froze leftover Chicken Tikka and it kept beautifully.
Hi Natalie! Yes, fresh basil is great, stir it in when the dish is finished. And I’ve never tried freezing this, but I think it would work great! Let me know how it goes!
It’s been two years and this is still my favorite curry chicken! It’s not your typical curry- so if your use to a spicy tomato base curry you might be disappointed. I’ve come back to give some tips. The brand of curry powder you use makes all the difference in any recipe. I have tasted many brands- non organic and organic. The absolute best is a curry powder from a small local owned company called Minnesota Nice Spice. This blend has the best mild clean taste I’ve ever had. It is organic. My second tip- save time and use an instant pot. Follow all the directions the same but instead of cooking for hours in a slow cooker this takes 30 min in a instant pot and produces fall of the bone chicken. I also recommend only using one can of full fat coconut milk. I don’t use the basil nor the other spices, just my curry powder. Don’t skimp on the cilantro- it makes this dish! Even with just one can of milk and using the corn starch thickener it still produced a more brothy result . We are fine with that. I never salt till the end- taste and salt, never salt blindly. I think that’s it! Thank you again for a phenomenal recipe that even my 10 yr old devoured!!! Nothing but mm mm mmmms at the table!!
That is awesome Katherine! I’m so glad you are enjoying the recipe, thank you so much for your tips! I will have to look for the Minnesota Nice Spice. I agree, the cilantro is key in this recipe! (Or any recipe that includes it if you ask me ;) I love the stuff! I’m so glad the family enjoyed it, thanks again for sharing your tips!
Would you think it’s be okay if it was in the show cooker for an extra hour on low? Thank you!
Hi Corida, yes I think it will be fine! Crock pots are so forgiving.
If you double the chicken thighs, should you double the sauce?
Hi May! I would just double the entire recipe. Enjoy!
Omg! Finger licking awesome! Everyone in my family enjoyed it. Thanks a million!
Thank you for this recipe. I wanted curry but didn’t want anything too complicated. This recipe tasted like it could be more complex than the actual process. There was so much depth in flavor. I added a tablespoon of green curry paste to give it more of a kick and then served it over coconut rice. It was absolutely delicious!!
The flavours in this dish are INSANE!! It has rapidly become one of my favourite dishes. Tons of flavour, tons of sauce. I always follow the recipe then add depending on what’s going on. Sometimes a splash of lime, or some steamed broccoli. I also always add a can of chickpeas because I like my legumes! Thanks so much for sharing.
Lime, broccoli, chickpeas! I love it. great additions Mara, thanks for the ideas!
Ahhhhhhh-mazing! There was so much flavor 🙂 I left the skin on because I forgot to take it off, but it was easy to separate when I shredded the chicken, and I think it added to the super-satisfying, extremely filling feeling we had. I tweaked it with a little brown sugar and lime to taste because it was a little salty for me. Even the leftovers were spectacular. This will be added into the regular rotation. Thank you!! 😊😊😊
Ooh love the brown sugar/lime idea! I mean how can those ingredients ever be a bad thing, right? So glad you all loved it, thanks for sharing your tips and review!
Love this recipe! Does anybody know how this freezes? Might have made a little too much for just my husband and me :)
Tried this in the instapot. The flavor was good but even with cornstarch, it was more broth-y than gravy-y that I was expecting. I think next time I will make it the same way but add a diced potato at the beginning. I think it would also be very good with some cauliflower florets cooked along with it.
Thank you!
Hi Ryvir! I’m glad it worked out in the instant pot! Good idea to add potato or cauliflower, that would be delicious. If your curry is too thin, you can always double the cornstarch mixture. Thanks for the comment!
When your recipes call for chili powder do you mean the powder of red chiles, like cayenne powder, or chili powder, the Americanized mixture of spices, (paprika, chili pepper, cumin, coriander, pepper, oregano, garlic, clove, and salt) that go in the dish called Chilli? I’m from MN but live in NM near Hatch, the Chile capital. Many people here call cayenne chile powder! It’s confusing!
Hi Becky! I use chili powder from Mccormick, here’s a link.
Do you still sear the chicken breasts?
Hi My! I love the flavor that searing adds, but it’s totally up to you!
I’ve made this for several years now and it’s a family favorite. My in laws have even taken up making this recipe too. So easy and so delicious!
Love those recipes that turn into family favorites! Thanks for sharing Juli!