Description
This Coconut Curry Chicken Crock Pot recipe offers tender, flavorful chicken thighs simmered in a rich coconut milk curry sauce infused with garlic, basil, and spices. Slow-cooked to perfection, it’s an easy and comforting dish garnished with fresh cilantro, perfect for a weeknight meal or family dinner.
Ingredients
Scale
Chicken
- 6 bone-in skin-on chicken thighs (skin removed)
Curry Sauce
- 2 cans coconut milk (approximately 13.5 oz each)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 tablespoons dried basil
- 1.5 tablespoons yellow curry powder
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1-2 jalapenos, chopped (optional)
Thickening and Garnish
- 1 tablespoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the chicken: Remove the skin from the chicken thighs and season evenly with salt and black pepper to ensure the meat is well flavored.
- Brown the chicken: Heat a skillet over medium-high heat and brown the chicken thighs on both sides. This step adds depth and richness to the final dish through caramelization.
- Combine sauce ingredients: In the slow cooker, add the coconut milk, dried basil, yellow curry powder, chopped red onion, minced garlic, jalapenos (if using), salt, and pepper. Stir to combine the curry base evenly.
- Add the chicken: Place the browned chicken thighs on top of the curry mixture in the slow cooker.
- Slow cook: Cover and cook on high for 4-5 hours or on low for 6-8 hours until the chicken is tender and fully cooked through.
- Thicken the sauce: After cooking, shred the chicken directly in the crock pot to mix with the sauce. Stir in the fresh grated ginger and the cornstarch slurry to thicken the curry sauce, letting it cook for another 5-10 minutes if needed.
- Garnish and serve: Sprinkle freshly chopped cilantro over the curry chicken before serving to add a fresh herbal note and vibrant color.
Notes
- Removing the chicken skin helps reduce fat content and ensures the curry isn’t greasy.
- Browning the chicken before slow cooking locks in flavor and improves texture.
- If you want a spicier curry, increase the amount of jalapenos or add crushed red pepper flakes.
- The cornstarch slurry is essential for thickening the coconut curry sauce to a perfect consistency.
- This dish pairs well with steamed jasmine rice or naan bread.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
