Slow Cooker Coconut Curry (Printable Recipe)
Tender chicken in a rich coconut curry sauce, slow-cooked for effortless flavor.
# Ingredients You'll Need:
→ For the Curry
01 -
1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
400 ml canned coconut milk, shaken well
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
05 -
2.5 cm piece of fresh ginger, grated
06 -
2 to 3 tablespoons curry powder, to taste
07 -
1 teaspoon ground turmeric
08 -
1 teaspoon chili powder, optional
09 -
1 tablespoon soy sauce
10 -
1 tablespoon fresh lime juice
11 -
1 red bell pepper, chopped
12 -
1 cup baby spinach or kale
13 -
Salt and freshly ground black pepper, to taste
→ To Serve
14 -
Chopped fresh cilantro
15 -
Sliced jalapeños, optional
16 -
Cooked basmati rice or warm naan
17 -
Natural yogurt, optional
# Steps to Follow:
01 -
Chop the onion and garlic, grate the ginger, and cut the chicken into bite-sized pieces. Clean and chop the red bell pepper. Set aside the spinach or kale.
02 -
Layer the chopped onion, garlic, and ginger at the base of the slow cooker. Place the chicken pieces on top, then pour in the coconut milk. Add curry powder, turmeric, chili powder if using, soy sauce, lime juice, salt, and pepper. Add the red bell pepper and stir gently to combine.
03 -
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and infused with flavor.
04 -
About 15 minutes before the end of cooking, add the spinach or kale and stir to wilt. Taste and adjust seasoning. If needed, thicken the sauce by leaving the cooker uncovered or adding a cornstarch slurry.
05 -
Serve hot over basmati rice or with naan. Garnish with chopped cilantro and jalapeño slices if desired. Offer yogurt on the side to temper heat.
# Extra Tips:
01 -
The curry can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat gently to preserve the texture.
02 -
To prep ahead, chop all vegetables and chicken the night before and store separately. Assemble in the morning with coconut milk.
03 -
Add 1 tablespoon of cashew butter for a richer sauce. Blend curdled coconut milk with a hand blender if needed.