This Easy Crockpot Coconut Curry Chicken is a warm, inviting dish that’s full of flavor! With tender chicken, creamy coconut milk, and a hint of spice, it’s perfect for a cozy dinner.
Just toss everything in the crockpot and let it do the work! I love pairing it with rice, but honestly, it’s delicious all on its own. Who can resist that creamy goodness? 😋
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs because they stay tender and flavorful during cooking. If you’d prefer, you can use chicken breasts, but they may dry out a bit.
Coconut Milk: Full-fat coconut milk gives the best creaminess. If you want a lighter option, light coconut milk works too, but it won’t be as rich. Some people even use unsweetened almond milk for a different flavor, but it will change the texture.
Curry Paste: Red curry paste is a key component for flavor. If you can’t find it, yellow or green curry paste can work as a substitute, but the taste profile will vary slightly.
Fish Sauce: This adds depth to the dish, but if you want it vegetarian-friendly, soy sauce or tamari is a good alternative. You can also skip it entirely if you prefer.
Sweetener: Brown sugar adds a nice balance to the spice. Maple syrup is a great substitute if you want a natural sweetener. Honey could work too, just note that it’s not vegan.
How Do I Make Sure My Chicken Is Tender and Flavorful?
Getting tender chicken in this dish is all about the cooking time and method. Cook it low and slow for the best results. Here’s how:
- Start with the crockpot set to low for a longer cook time (6-7 hours) or high for a quicker option (3-4 hours). Both will work!
- Make sure all chicken pieces are submerged in the sauce. This ensures they cook evenly and soak up all the flavors.
- Check the chicken towards the end; it should be tender and easy to shred if you want to pull it apart.
Letting it cook properly will give you a deliciously rich coconut curry that makes for an easy, comforting meal!
Easy Crockpot Coconut Curry Chicken
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili flakes or cayenne pepper (optional, adjust to heat preference)
- 1 tablespoon fish sauce (optional for depth, can substitute with soy sauce)
- 1 tablespoon brown sugar or maple syrup
- Salt to taste
- Fresh cilantro leaves for garnish
- Sliced fresh green chili (optional, for garnish)
How Much Time Will You Need?
This scrumptious dish requires about 15 minutes of prep time and then a long, cozy cooking time of 6-7 hours on low or 3-4 hours on high. Set it and forget it, and come back to the delightful smells filling your kitchen!
Step-by-Step Instructions:
1. Prepare Your Base:
In your crockpot, combine the chopped onion, minced garlic, grated ginger, red curry paste, curry powder, turmeric, chili flakes, fish sauce (if using), brown sugar, and a pinch of salt. Stir everything together well to blend the spices evenly.
2. Add the Coconut Milk:
Next, pour in the coconut milk. Gently mix it with the spice mixture until everything is well combined and smooth. This will be the rich and creamy base for your curry!
3. Add the Chicken:
Now it’s time to add the chicken thighs! Toss them into the crockpot and make sure they are well submerged in the yummy curry sauce. This will help them soak up all the flavors as they cook.
4. Cook!
Cover the crockpot and set it to cook on low for about 6-7 hours, or on high for 3-4 hours. The chicken should be tender and easy to shred when it’s done.
5. Adjust Seasoning:
Before serving, take a moment to taste the curry. You can add more salt or adjust the spice level to your liking. Just be sure to give it a good stir!
6. Serve Up:
Serve the curry hot, garnished with fresh cilantro leaves and slices of green chili if you like a bit of heat. It’s fantastic over steamed jasmine rice or alongside warm naan bread for sopping up all that delicious sauce.
Enjoy your slow-cooked, rich, coconut curry chicken bursting with flavor!
FAQ for Easy Crockpot Coconut Curry Chicken
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can use boneless, skinless chicken breasts, but keep in mind they may cook faster and can become a bit drier than thighs. If using breasts, check for doneness after about 3 hours on high or 4-5 hours on low.
How Can I Adjust the Spice Level?
If you prefer a milder curry, reduce the amount of red curry paste and chili flakes. You can always add more spice to taste before serving, so start with less and adjust as needed!
What Should I Serve with This Dish?
I recommend serving it over steamed jasmine rice or with warm naan bread to soak up the creamy sauce. You can also add a side of steamed vegetables or a fresh salad for some crunch!
Can I Freeze Leftovers?
Yes! Allow the curry to cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave until warmed through.
