Description
This Crockpot Coconut Curry Chicken recipe is a flavorful and easy-to-make dish that combines tender chicken pieces simmered in a rich and creamy coconut milk sauce with aromatic curry spices, garlic, and ginger. Enhanced with fresh vegetables and a touch of lime and fish sauce, this slow-cooked meal is perfect for busy days and serves beautifully over rice for a comforting and satisfying dinner.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (14 oz) can of coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
Vegetables
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 1 cup frozen peas
Seasonings and Garnish
- 1 tablespoon lime juice
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish, chopped
To Serve
- Cooked rice
Instructions
- Prepare the chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces and place them evenly into the crockpot.
- Add liquids: Pour the coconut milk and chicken broth over the chicken pieces to create a creamy base for the curry.
- Season the mixture: Add the curry powder, minced garlic, and minced ginger to the crockpot and stir thoroughly to combine the spices and aromatics with the liquid and chicken.
- Add vegetables: Incorporate the finely chopped onion, sliced red bell pepper, and sliced carrots into the crockpot mixture to add color and texture.
- Enhance flavor: Stir in the lime juice, fish sauce, and brown sugar, then season with salt and pepper according to your taste preferences.
- Cook the curry: Cover the crockpot with its lid and cook on low heat for 6-8 hours, or alternatively on high heat for 3-4 hours, until the chicken is tender and fully cooked.
- Incorporate peas: About 30 minutes before the cooking finishes, add the frozen peas and stir them into the curry to heat through without losing their color and freshness.
- Finish and serve: Once the cooking is complete, taste and adjust the seasoning if needed. Serve the creamy coconut curry chicken hot, over cooked rice, and garnish with freshly chopped cilantro for a fragrant finish.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier curry.
- If you prefer a spicier curry, add chopped fresh chili or cayenne pepper with the curry powder.
- Use low-sodium chicken broth to control the saltiness of the dish.
- Prepare the cooked rice ahead of time to streamline serving.
- This dish can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) 15 minutes before the end of cooking.
