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
2 lbs skinless, boneless chicken breasts, cubed
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1 garlic clove, minced
13.5 oz can coconut milk
1 cup chicken broth
1/4 cup curry powder
1/4 tsp salt
1/4 tsp ground black pepper
1 red bell pepper, chopped
1 tbsp cornstarch
1 tbsp raisins (optional)
1 tbsp flaked coconut (optional)
Instructions
Add chicken, potatoes, onion, and garlic to the slow cooker.
Pour in coconut milk and chicken broth. Stir in curry powder, salt, and pepper.
Cover and cook on low for 4 hours.
Add chopped bell pepper and cook for another 45 minutes.
Mix cornstarch with water and stir into curry. Cook an additional 15 minutes to thicken.
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