Description
This easy Crockpot Coconut Curry Chicken features tender chicken thighs simmered in a rich, creamy coconut milk sauce with aromatic curry spices, fresh spinach, red bell peppers, and peas. A flavorful, family-friendly slow cooker dinner that’s perfect served over fluffy jasmine rice or with warm naan bread.
Ingredients
For the Curry
1 tablespoon coconut oil or vegetable oil
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
2 tablespoons mild yellow curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
2 tablespoons tomato paste
2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
1½ teaspoons kosher salt
1 can (13.5 ounces) full-fat coconut milk
½ cup low-sodium chicken broth
1 tablespoon brown sugar
To Finish
2 tablespoons cornstarch
2 tablespoons cold water
1 red bell pepper, thinly sliced
1 cup frozen peas
2 cups baby spinach
1 tablespoon fresh lime juice
Fresh cilantro, chopped, for garnish
For Serving
Cooked jasmine or basmati rice
Naan bread (optional)
Instructions
1. Sauté the Aromatics: Heat coconut oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the garlic, ginger, curry powder, garam masala, and cumin. Cook for 1 minute until fragrant.
2. Add the Tomato Paste: Stir the tomato paste into the onion mixture and cook for another minute, stirring frequently to develop the flavors.
3. Prepare the Slow Cooker: Place chicken thigh pieces into a 6-quart slow cooker. Sprinkle evenly with kosher salt, then add the sautéed onion and spice mixture.
4. Make the Coconut Sauce: In a bowl, whisk together coconut milk, chicken broth, and brown sugar. Pour over the chicken and stir gently until everything is coated.
5. Slow Cook the Chicken: Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
6. Thicken the Curry: Mix cornstarch with cold water until smooth. Stir the slurry into the slow cooker along with the red bell pepper strips. Cover and cook on HIGH for 20–30 minutes until the sauce thickens and the peppers become crisp-tender.
7. Add the Vegetables: Stir in the frozen peas and fresh spinach. Cook for another 5 minutes until the peas are heated through and the spinach wilts.
8. Finish and Serve: Stir in fresh lime juice, taste, and adjust salt if necessary. Serve over warm jasmine or basmati rice, garnish with fresh cilantro, and enjoy with naan bread if desired.
Notes
Chicken: Boneless chicken thighs provide the juiciest, most tender results. Chicken breasts can be substituted, but check for doneness earlier.
Coconut Milk: Use full-fat coconut milk for the richest, creamiest curry sauce.
Spice Level: This recipe is mild. Add cayenne pepper or red pepper flakes for extra heat.
Thicker Sauce: Add a little more cornstarch mixed with cold water if you prefer a thicker curry.
Vegetables: Add spinach and peas near the end to preserve their color and texture.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Freeze in freezer-safe containers for up to 2–3 months for best quality.
Serving: Delicious with jasmine rice, basmati rice, naan bread, or cauliflower rice.
- Prep Time: 20 minutes
- Cook Time: 5 hours 35 minutes
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 440 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 145 mg