Description
Slow Cooker Coconut Curry Chicken is a creamy, comforting dish packed with tender chicken, potatoes, and red peppers simmered in a fragrant coconut curry sauce. This easy set-it-and-forget-it meal is perfect for busy weeknights, delivering bold flavor with minimal effort.
Ingredients
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2 lbs skinless, boneless chicken breasts, cubed
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2 medium potatoes, peeled and cubed
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1 medium onion, chopped
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1 garlic clove, minced
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13.5 oz can coconut milk
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1 cup chicken broth
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1/4 cup curry powder
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1/4 tsp salt
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1/4 tsp ground black pepper
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1 red bell pepper, chopped
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1 tbsp cornstarch
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1 tbsp raisins (optional)
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1 tbsp flaked coconut (optional)
Instructions
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Add chicken, potatoes, onion, and garlic to the slow cooker.
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Pour in coconut milk and chicken broth. Stir in curry powder, salt, and pepper.
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Cover and cook on low for 4 hours.
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Add chopped bell pepper and cook for another 45 minutes.
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Mix cornstarch with water and stir into curry. Cook an additional 15 minutes to thicken.
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Garnish with raisins and flaked coconut just before serving.
Notes
Swap in chicken thighs for a juicier texture.
Use spicy curry powder or add chili flakes for more heat.
Serve with jasmine rice, naan, or raita for a complete meal.
Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours (on low)
- Category: Plats
- Method: Slow Cooking
- Cuisine: Indian-Inspired