Print
Slow Cooker Coconut Curry Chicken
Slow Cooker Coconut Curry Chicken is bursting with savory flavor and is a perfect easy weeknight meal!
Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes
Yields: 4 to 6 servings
Ingredients
- 2 pounds boneless skinless chicken thighs, cubed
- 5 large carrots, peeled and chopped
- 3 large red potatoes, peeled and chopped
- 1 large bell pepper, seeded and chopped
- 1 medium onion, peeled and quartered
- 2 cloves garlic, peeled
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can coconut milk
- 1 1/2 teaspoons salt
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 jalapeno with seeds
- 2 tablespoons water
- 1 1/2 tablespoons cornstarch
- Cooked rice and Naan bread for serving
Directions
-
Place the chicken, carrots, and potatoes in a slow cooker.
-
Place the bell pepper, onion, garlic cloves, tomato paste, coconut milk, salt, curry powder, garam masala, and jalapeno in a food processor or blender and process together until mixture is mostly smooth. Pour the sauce over the chicken mixture, mixing well to combine. Cover and cook on low for about 4 to 6 hours.
-
An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. When the sauce is to your desired thickness, turn slow cooker to the warm setting until ready to serve.
-
Serve over rice, with naan bread.
Recipe Notes
Garam masala is a spice mixture that can be found in many grocery stores or at specialty or ethnic food stores. You can make your own if you can't find it.
Chicken thighs are my favorite in this recipe because they're so tender, but you can use boneless skinless breasts too. You may want to shave 30 minutes or so from the cooking time to prevent the breasts from drying out.
Adapted from Carpe Season via Sweet Treats and More