Crockpot Coconut Curry Chicken
A comforting dish that combines curry flavors with creamy coconut milk, making for an easy, flavorful meal perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cubed Chicken thighs add more flavor and moisture.
- 1 14 oz can coconut milk Full-fat coconut milk is recommended for creaminess.
- 1 cup chicken broth Use homemade or low-sodium for healthier option.
- 3 tablespoons red curry paste Adjust based on spice preference.
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
Vegetables
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups diced vegetables (carrots, bell peppers, or zucchini) Customize with your favorite veggies.
- 1 cup frozen peas Add 20 minutes before serving.
Seasoning
- Salt and pepper, to taste Adjust to balance flavors.
- Fresh cilantro, chopped, for garnish
For Serving
- Cooked jasmine rice or basmati rice Ideal for soaking up the curry sauce.
Instructions
Preparation
- Cube the chicken into bite-sized pieces.
- Dice the vegetables of your choice.
- Finely chop the onion, mince the garlic, and grate the ginger.
Combination
- In your crockpot, combine the cubed chicken, diced vegetables, onion, garlic, and ginger.
Cooking
- Add coconut milk, chicken broth, red curry paste, turmeric, and cumin to the crockpot.
- Season with salt and pepper.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- About 20 minutes before serving, stir in the frozen peas.
Serving
- Taste and adjust seasoning as necessary, then garnish with chopped cilantro.
- Serve over jasmine or basmati rice.
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Notes
For added richness, consider adding roasted nuts, and feel free to incorporate other fresh herbs beyond cilantro.