Description
This Coconut Curry Chicken recipe is a creamy, flavorful slow-cooker dish featuring tender chicken thighs simmered in a fragrant blend of coconut milk, curry spices, garlic, and onion. Perfect for a hands-off weeknight meal, the slow cooking method infuses the chicken with rich flavors while keeping it moist and juicy. Garnished with fresh cilantro, it delivers a comforting, aromatic taste of curry with minimal prep.
Ingredients
Scale
Chicken
- 6 bone-in skin-on chicken thighs (skin removed)
For the Curry Sauce
- 2 cans coconut milk (about 13.5 oz each)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 tablespoons dried basil
- 1.5 tablespoons yellow curry powder
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1-2 jalapeños, finely chopped (optional for heat)
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare the Chicken: Remove the skin from the chicken thighs and season them evenly with salt and pepper to enhance flavor.
- Brown the Chicken: Heat a skillet over medium-high heat and brown the chicken thighs on each side until golden. This step adds depth to the flavor of the dish.
- Combine Ingredients in Slow Cooker: In the crock pot, pour in the coconut milk and add dried basil, yellow curry powder, chopped onion, minced garlic, jalapeños, salt, and pepper. Stir to combine all ingredients.
- Add Chicken to Slow Cooker: Place the browned chicken thighs on top of the curry mixture in the slow cooker, ensuring they are partially submerged in the sauce.
- Cook Low and Slow: Cover the slow cooker with the lid and cook on high for 4-5 hours or on low for 6-8 hours until the chicken is cooked through and tender.
- Shred Chicken and Thicken Sauce: Once cooked, remove the chicken thighs and shred the meat using two forks. Return shredded chicken to the slow cooker. Stir in freshly grated ginger and the cornstarch slurry to thicken the curry sauce, allowing it to cook for an additional 10-15 minutes with the lid off.
- Garnish and Serve: Sprinkle freshly chopped cilantro over the dish before serving to add a fresh herbal note and vibrant color.
Notes
- Removing skin from chicken reduces fat content and helps flavors penetrate the meat better.
- Browning the chicken first builds richer flavor and improves texture.
- Adjust jalapeño quantity to control heat level or omit if you prefer milder curry.
- The cornstarch slurry is important for thickening the sauce to a luscious consistency.
- Serve this curry over steamed rice or with naan bread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
