Description
This Slow-Cooker Coconut Curry Chicken is bursting with exotic flavors and a creamy coconut milk base, making it a delightfully simple meal.
Ingredients
Scale
- 500 g Boneless, Skinless Chicken Thighs, cut into chunks
- 1 can Coconut Milk (full-fat)
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 tablespoons Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- 1/4 teaspoon Cayenne Pepper (optional, adjust to taste)
- 1 cup Chicken Broth
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black Pepper
- Fresh Cilantro for garnish (optional)
- 1 Lime, juiced (optional)
Instructions
- Begin by getting your chicken ready. Trim away any excess fat and cut the chicken thighs into bite-sized chunks.
- If you prefer an extra layer of flavor, heat a splash of oil in a sauté pan over medium-high heat and brown the chicken pieces for about 2-3 minutes on each side. Transfer to your slow cooker.
- In the slow cooker, add the chopped onion, minced garlic, and grated ginger. Then pour in the coconut milk and chicken broth. Sprinkle in the spices and stir until well mixed.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- As cooking time nears end, taste and adjust seasoning. For a thicker sauce, mix cornstarch with water and stir into the curry, cooking on high for 20 minutes.
- Garnish with cilantro and lime juice before serving over rice or with naan.
Notes
Cooking times may vary; ensure chicken reaches an internal temperature of at least 75°C (165°F).
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Dinner
Nutrition
- Calories: Approximately 400 per serving
- Sodium: 600 mg
- Protein: 30 g