The BEST Easy Coconut Curry Crock Pot Chicken Family Dinner Recipe
Easy to make in the crock pot with so much depth of flavor! This is going to be your favorite new way to make coconut chicken curry for your family at home in the slow cooker.
Servings Prep Time
5people 15minutes
Cook Time
4hours
Servings Prep Time
5people 15minutes
Cook Time
4hours
Ingredients
  • 2lbs. Chicken ThighsBoneless, Skinless (can use chicken breasts, but we prefer the flavor and texture of thighs!)
  • 1 1/2Cups CarrotsChopped or Diced – your preference (apx. 5 large carrots)
  • 1Medium Yellow or White OnionFinely Chopped
  • 2Inch Piece Fresh Ginger RootPeeled and Grated
  • 4Cloves garlicMinced (apx. a Tablespoon if you are using store bought from a jar)
  • 1 JalapenoSeeded and finely diced/chopped (can substitute 1 tsp crushed red pepper flakes)
  • 15 oz. Can Tomato Paste
  • 1 1/2teaspoons Salt
  • 1Tablespoon Curry Powderwe prefer the yellow for this dish
  • 1Tablespoon Garam MasalaFound in the spice aisle at select grocery stores or at any Indian specialty market
  • 114 oz. Can Coconut MilkUnsweetened
  • 2Tablespoons WaterRoom Temperature
  • 1 1/2Tablespoons Cornstarchoptional if you like a little thicker sauce
  • 2Tablespoons Butter or Olive Oil or a Combination of 1 Tablespoon of eachoptional – only needed for longer prep version
  • 1Bunch Cilantro – Fresh for garnishoptional
Instructions
Optional Prep for Additional Depth of Flavor
  1. Cut up the raw chicken into apx. 1 inch/bite sized pieces and add it to the crockpot with the diced carrots. Saute chopped onion in butter or olive oil (or combination) over medium to medium high heat until just brown. Add in the Fresh peeled and grated ginger root and minced garlic and saute for an additional minute or two. Add the garam masala and salt, stirring to incorporate and toast the spices. Stir in the tomato paste, curry powder and finely diced jalapeno. If you want to create an extra smooth texture – puree this mixture in a food processor or blender. Add the mixture into the crockpot with the chicken and carrots and about 1/4 of the can of coconut milk and stir together well. Cover the remaining 3/4 can of coconut milk and refrigerate it during cooking time. Cook on low for 6 hours or on high for 4 hours. 1/2 hour before cooking time is up – create a paste by mixing the cornstarch and water (optional if you like a little thicker sauce). Add the paste to crockpot along with the remaining 3/4 can of coconut milk. Stir together well and let it cook on low thickening up for 20-30 minutes before serving. Serve with chopped fresh cilantro garnish and basmati or jasmine rice.
Quick Prep Method
  1. Cut up the raw chicken into apx. 1 inch/bite sized pieces and add it to the crockpot with the diced carrots. In a medium mixing bowl, mix together all of the ingredients except the coconut milk, cornstarch and water, cilantro and butter/olive oil. Mix and blend well until smooth and incorporated. Add the mixture into the crockpot with the chicken and carrots along with 1/4 of the can of coconut milk and stir together well. Cover the remaining 3/4 can of coconut milk and refrigerate during cooking time. Cook on low for 6 hours or on high for 4 hours. 1/2 hour before cooking time is up – create a paste by mixing the cornstarch and water (optional if you like a little thicker sauce). Add the paste to crockpot along with the remaining 3/4 can of coconut milk. Stir together well and let it cook on low thickening up for 20-30 minutes before serving.
  2. Serve with Jasmine or Basmati rice and garnish with chopped fresh cilantro. (optional, but oooooh so yummy for those of us who don’t think cilantro tastes like soap.)
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