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Slow cooker creamy chicken and coconut curry recipe

Slow cooker creamy chicken and coconut curry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

Chunks of chicken are slow-cooked in a creamy coconut curry with potatoes and red pepper. It's delicious garnished with raisins and a sprinkling of desiccated coconut.

105 people made this

IngredientsServes: 6

  • 900g skinless, boneless chicken breasts, sliced into chunks
  • 2 potatoes, peeled and cubed
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 (400g) tin coconut milk
  • 240ml chicken stock
  • 25g curry powder, or to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 red pepper, sliced
  • 1 tablespoon cornflour
  • 1 tablespoon raisins, or to taste
  • 1 tablespoon desiccated coconut, or to taste

MethodPrep:20min ›Cook:5hr ›Ready in:5hr20min

  1. Place chicken, potatoes, onion, garlic, coconut milk, chicken stock, curry powder, salt and black pepper in a slow cooker.
  2. Cook on Low for 4 hours. Add red pepper and continue to cook for 45 minutes. Stir in cornflour and cook until thickened, about 15 minutes more. Stir slowly to avoid mashing the potatoes.
  3. Sprinkle with raisins and coconut to serve.


You could also serve with freshly grated coconut if you prefer.

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Reviews & ratingsAverage global rating:(91)

Reviews in English (70)

Same as below, this recipe was very bland and watery, unfortunately I wouldn't make again-26 Jan 2017

Bland, too watery - lacking in any curry taste. Followed this recipie to the letter - almost. I added more cornflour in the attempt to thicken. Also added additional curry paste to try and increase the flavour. Both without success. Pretty upset-20 Nov 2016

by Maralina

I could only give this three stars because as written, it is pretty bland, soupy and tasteless. However, the hubby and I both love curry so I experimented and came up with what I believe is a 5-star dish. I used two cans of 13.5oz coconut milk, about 1/2 cup of chicken broth, about 1 cup matchstick carrots, diced yellow potatoes, 3 yellow onions diced, about 1 tblsp freshly ground black pepper, 1/4 cup plus 2 tblsp curry, 1 tblsp of chopped garlic and sea salt to taste. I did not dice the chicken breasts since the slow cooker makes the chicken so tender. The last hour I added the red bell pepper, about a 1 and half cups of sweetened flake coconut and the cornstarch which probably wasn't needed but did thicken it a bit more. I then served it over white rice made with milk, water and butter. These changes made this an awesome dish though probably not very low calorie. However, the flavor was perfect and reminded me of a good vegetarian Vietnamese dish (basically veggies in a coconut broth). I know I could have made this without the crock pot but am always looking for slow cook recipes to help with busy schedules. Cook on Sunday, eat leftovers most of the week.-08 Aug 2012

Slow cooker creamy chicken and coconut curry recipe - Recipes

See that right there?
That's today's lunch, and last night's dinner, and yesterday’s lunch and it’s going to be tonight’s dinner too.
That’s just the way it is.

Actually, as I type, the Crock-Pot is bubbling away in the kitchen and I’m not afraid to say that I've made this recipe three times in the past. well. three days.
Which goes to show just how good this creamy coconut curry chicken is. Or maybe it shows that I’m an intrinsically obsessive person when it comes to food.

When I find something I like, I keep making it (and eating it, of course) over and over.
Luckily for me - most of the time - I don't have to worry about it. Because it’s mostly healthy food I’m obsessing over.
Green protein smoothie, green juice, caramelized cauliflower and mushroom casserole, Thai-flavored honey glazed chicken, cauliflower crust garlic breadsticks and more recently zoodles. They have all been in my so-called food obsession list.

Then there’s food I’ll never get tired of. Which is different from temporary obsessions.
Such as guac, plain avocado, blueberries, sharp cheddar, a juicy T-bone steak on the BBQ with a baked potato, or sunny-side up eggs slathered with Sriracha. I could literally eat those foods every single day and never grow tired of them. Yum!
I’d better stop. I’m getting hungry already and I just had breakfast.

Back to this Creamy Coconut Curry Chicken.
This one is a cinch. Actually, it is so easy, it’s embarrassing.
Making the sauce takes 5 minutes, then you throw everything in the slow cooker and leave it to do the work.
When it’s done B-O-O-M: a uber-creamy, slightly spicy, oh-so-addictive, melt-in-your-mouth coconut curry chicken.

It’s pure comfort food, just lighter.
It’s seriously good and perfect for quick weekday/weeknight/weekend - basically every day - meals.
I love comfort food that is not really comfort food.
I love food that so good I can't stop eating it.
Now that I'm thinking about it, there is only one way to describe this coconut creamy chicken, and that is “addictive”. Lunch can't come soon enough.

Easy Creamy Crock-Pot Coconut Curry Chicken Print this recipe!

2 lbs / 900 gr free-range organic chicken breasts, cut into chunks
2 tablespoons coconut oil
3 garlic cloves, minced
1 medium onion, chopped
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
1 (6 oz / 170 gr) can tomato paste (I used Muir Glen)
2 teaspoons garam masala
1 teaspoon curry powder
1 teaspoon chili powder
2 tablespoons cornstarch (or arrowroot powder)
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Heat coconut oil in a medium skillet over medium-high heat. Add onion and garlic and saute’ for 4 to 5 minutes, until translucent. Add garam masala, curry powder and chili powder and saute’ for 1 minute, until fragrant.
Stir in coconut milk, tomato paste, salt, and pepper. Reduce the heat to low.
In a small bowl combine cornstarch with 4 tablespoons of cold water, and gently stir into the coconut milk mixture. Turn off the heat.
Grease the inside of your crockpot bowl with a bit of olive oil. Add chicken chunks, pour the sauce over it, and stir to coat. Cover and cook on low setting for 4 to 5 hours.
Sprinkle with chopped coriander before serving.

One serving yields 357 calories, 14 grams of fat, 13 grams of carbs and 41 grams of protein.

Slow Cooker Coconut Chicken Curry

Two weeks ago my husband and I moved into a new apartment in Manhattan. We love everything about our new place, but (there’s always a “but”) the kitchen is tiny. I mean really tiny. I have about two square feet of counter space and I can’t open my oven and dishwasher at the same time. But I loved the rest of the apartment so much, I told myself it would be okay. My friends and fellow cooks reassured me that sometimes the best food comes out of small kitchens and I would find a way to make it work. And I did.

Four days later my oven broke and it’s been out for nearly a week now. As my Nanny always says, “you just have to make do and mend.” But to tell you the truth, I’ve hardly missed my oven. I’ve made some delicious stove top meals (the cook top still works) and of course my slow cooker has been working overtime.

This recipe called out to me because I love anything with coconut milk in it. And my husband is a curry fanatic. This Slow Cooker Coconut Chicken Curry was everything Ayalla (Tasty Kitchen member saltandpaprika) said it would be: easy to prepare, delicious and “mild but complex with deep flavors.” This recipe gets two big thumbs up from me. I’ll definitely be making it again.

The recipe calls for chicken, onion, garlic, bell pepper, tomato paste, coconut milk, curry powder, garam masala, optional red chili peppers, and cornstarch. Click the link at the end of this post for the printable recipe with all the measurements.

Start by cutting your chicken breasts into large cubes.

Cut your onion in half and remove the skin, then cut the green peppers into quarters.

Place the onion and pepper into the food processor.

Then add the coconut milk …

And garlic cloves. Also add the optional chilies at this time.

Add the garam masala, curry powder, and salt. Food process until smooth.

Put the chicken in the slow cooker.

Cover with the sauce, stir to coat.

Cover and cook on low for 5 hours.

One hour before you’re ready to eat, mix the water and cornstarch until the cornstarch is completely dissolved. Add to the curry and mix well. Put the lid back on the slow cooker and cook for the remaining hour.

Serve with a big bowl of aromatic rice (such as jasmine or basmati) and garnish with lots of fresh, chopped cilantro.

This will keep for a couple days and is even better the day after!

Thank you, Ayalla, for this wonderful recipe. Ayalla Weiss-Tremblay is the cook behind the Canadian food blog, Salt and Paprika. She’s a wife, mother, administrator and an excellent cook! Stop by her blog to see what’s she’s cooking up this week!


Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR.

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, yogurt, coconut sauce that you’re sure love time and time again.

Curry Coconut Chicken with Cauliflower

Tender chicken seasoned with curry spices, cauliflower, healthy greens and chickpeas in a golden coconut sauce — satisfying and so delicious!

Here’s a recipe that was meant to be cooked to perfection in a slow-cooker or electric pressure cooker — creamy coconut curry chicken that makes a perfect one-dish meal.

The finished recipe dishes up like a hearty stew, featuring fall-apart tender chunks of boneless chicken thigh, cauliflower and chickpeas.

It’s all super flavorful and satisfying to eat.

Think spiced-up mouthfuls laced with cumin, turmeric and fresh ginger and lime in a light and tangy coconut milk sauce.

It’s so good with warm flatbread (like naan) or a scoop of coconut rice on the side to savor every last drop.

If you’ve been following along recently, you know I’m all-in on the electric pressure cooker obsession.

Something special happens when food is cooked under pressure or for hours low and slow.

Aromatic garlic, onion and spices release meld with everything in the pot, producing layers of mellow, savory flavor.

In this recipe, the cauliflower cooks until it becomes meltingly soft, helping to create a creamy texture in the sauce.

Throw a healthy handful of baby spinach or other greens into the warm stew until they wilt. Serve over rice noodles or cooked rice and you have tasty one-dish dinner.

Bonus — it tastes even better the next day (or the one after that) and freezes perfectly.

I like to portion this in my absolute favorite freezer-to-oven containers. I love that they have sturdy glass covers so you can see what’s inside) for easy meal planning.

Slow Cooker Basil Chicken And Coconut Curry

Who knew you could make such a great Asian-inspired dish in the slow cooker?!

We’ve tried just about every classic stew in the slow cooker, but, for some reason, hadn’t tried making many Asian-inspired recipes in it…cue this tasty basil chicken coconut curry. It seems like a total no-brainer to us now, given how easy it was to make and how amazingly it turned out…why we hadn’t attempted a slow cooker curry before is still a mystery to us, but at least we now know how good it is!

This one is made up of tender and flavorful chicken thighs, coconut milk, jalapeños, Thai basil, and cilantro, among other things, and it seriously hits the spot. We paired it with coconut rice, but any type of rice will do, or you can treat it like glorified chicken salad and make a yummy sandwich out of it – the options are endless, just make it and see for yourself!

Slow Cooker Coconut Chicken Curry Recipe

We love curry at our house. There is something about the sweet flavor with a little spice, yummy veggies over warm brown rice that says comfort food to me. All 3 of our kids love it too! It has a rich flavor with familiar ingredients which is appealing even to picky eaters! This recipe is perfect for those days when you don’t have a lot of time, but want to come home to a really great meal. I put my ingredients in the crockpot at 2:00pm, didn’t get home until 5:40pm and we were eating by 6:00pm!! I used my pressure cooker to cook up brown rice, and it turned out perfect in just 20 minutes! We paired this with fresh pineapple and steamed pea pods for a super yummy, healthy and balanced meal.

A couple of tips when making this recipe:

  1. To save time, I bought pre-trimmed chicken stew meat from my butcher. It was already cut into bite-size pieces and so no prep required!
  2. Don’t open the crockpot while it is cooking. Every time you open the lid, it loses a lot of heat and will increase cooking time.
  3. Put the veggies on the bottom. Layer in this order: Carrots, onions, peppers. This helps the veggies that take longer cook all the way through.
  4. If you want to add more spice you can do a couple of things:
  • Add more curry powder
  • Chop a few jalapenos with the seeds and add to the veggie mix.

This recipe as is not spicy, which is perfect for most kids. Even my almost 1 year old loved it.

We love introducing our kids to new flavors and help them develop the ability to try new foods. This slow cooker coconut curry recipe is a great way to introduce them to different flavors, while still having familiar elements.

The steps

  • Place all of the meat in a large bowl and use a fork/knife to make small holes. This will helps seasoning to penetrate (make sure the meat is blotted dry from washing it).
  • Sprinkle the curry powder, ground coriander, onion powder, garlic powder, ginger, black pepper, all purpose seasoning, pink salt, parsley and cilantro.
  • Use your hands (can wear gloves) to work the seasoning into the chicken.
  • Wrap the bowl and leave to marinate in the refrigerator for several hours or overnight (recommended).

  • On medium heat, add the olive oil to the skillet and add 1 tbsp of curry powder and cook the curry for about 1 minute.
  • Add the onion, scallion and garlic then proceed to saute in the pan until soft and translucent.
  • Now add the chicken and begin to sear the chicken until the meat turns color/seal and is no longer pink. This is will take about 10 minutes or so.
  • Once seared, transfer the contents of the skillet to your crockpot.

  • Add the bay leaves, scotch bonnet, thyme, coconut milk and knob of coconut cream (cocount butter/manna)
  • Switch the slow cooker on, cover the crock pot with a lid and set to cook on high for 4 hours.
  • 1hr - 45 minutes before the cooking time is done add your carrots and mixed bell peppers.
  • Once the cooking time has finished do a taste test and adjust for additional pink salt and black pepper if required.
  • Discard the bay leaves, scotch bonnet and thyme stems prior to serving.

  • The key to this recipe is the Thai curry paste. You can use red, green, or yellow curry paste. Each has a slightly different flavor but all three are delicious.
  • Curry pastes vary greatly in terms of spice and flavor. Always start with less curry paste if you are trying a new brand. You can always add more.
  • To make this recipe easy, I like to use a bag of fresh Asian veggies. Usually, these are located in the produce section. You can easily swap in your favorite chopped veggies.
  • This recipe comes out great with boneless skinless chicken thighs as well.
  • For a creamier and thicker sauce, use full-fat canned coconut milk.
  • You can easily leave out the brown sugar (or substitute honey) for a Paleo, low carb, and Whole30 option.

Curry powder will work in this recipe, but it will have a very different flavor. Typically curry powder that you find in the spice aisle is more of an Indian curry flavor versus Thai curry. It is made from a combination of dried spices including turmeric, cumin, coriander, and other spices.

On the other hand, Thai curry paste is made with fresh ingredients including chilies, galangal, and fresh herbs. It is usually significantly spicier than Indian curry powder, with green curry paste being the spiciest and yellow the mildest.

If you decide to swap in curry powder, start with about half the amount and work up until you reach a pleasant flavor. Curry powders can vary greatly in terms of spices and strength, so you need to test until you get the flavor you like.

Slow Cooker Chicken Curry

I love curry! Like, a lot. If I can order it when we eat out, I do! I’ve tried a lot of curry recipes at home too, and although I’m sure it’s not authentic, this Slow Cooker Chicken Curry is one of my favorites.

It’s just so easy, and even my husband, who isn’t a fan of curry, likes it!

There are so many different versions of curry, but my favorite curries are the ones than incorporate coconut milk. I just love the creamy taste and texture.

I like to keep the dish itself pretty simple, with mostly chicken and potatoes, then let everyone add garnishes like peanuts and green onions themselves.

I used yellow potatoes in this recipe, but red or even Russett would work too. I also like to add a dash of cayenne, and it really isn’t all that spicy, but feel free to skip that, or add more if you prefer a really spicy dish.

But don’t skip browning the chicken. It adds great color and flavor, especially when you’re using a slow cooker.

We like to serve this over Jasmine or Basmati rice, but I even love it on its own! And it’s so easy to just throw it all in the slow cooker and walk away.

This chicken curry is true comfort food, and once I have it in the slow cooker and the smell is wafting through the house, I can hardly wait for dinner to be served!