All the flavors of classic chicken coconut curry but in a easy dump-it-and-forget-about-it slow cooker chicken coconut curry recipe! Perfectly spiced, creamy coconut, tender potatoes & chicken all served over some fragrant Jasmine rice. A simple & delicious easy weeknight family dinner.
post & pictures updated April 2018
Anything Thai and curry holds a special place in my heart ♥ My husband spent two years living in Cambodia and lived off of curries, thai food, rice, etc. I never had any sort of Thai or curry dish until I met my husband in college.
Our first date was actually to a Thai restaurant! I still remember the taste and smell of that food. I love that about curry; all the exotic spices and seasonings, the bold flavor of the curry served over the plain rice. It is one of our family’s favorite type of food.
This family favorite slow cooker chicken coconut curry is obviously not “authentic” but it is delicious and more of a mild flavor that even kids will eat it! It’s also a dump-it-and-forget-it slow cooker dinner! Put it all into the slow cooker in the morning and come home to a house that smells like a Thai restaurant. Yum! I love that smell.
Chunks of chicken, potatoes, red bell pepper, and onion is covered in an easy curry sauce of chicken broth, coconut milk, curry powder, cumin, and salt. So easy, minimal ingredients, but very reminiscent of a classic curry dish.
Tips & Tricks for making slow cooker chicken coconut curry
- DO NOT use the lite coconut milk. Just don’t. I bought the lite coconut milk by accident one time and decided to use it anyways. Worst decision ever. The lite coconut milk is basically just watered down full-fat coconut milk so it provided basically zero creamy coconut flavor.
- Use full salt, regular chicken broth. You NEED the extra salt from the chicken broth. The slow cooker tends to mute spices. If you do use reduced-sodium chicken broth then be sure to taste it and add additional salt if necessary after the cook time.
- Serve over JASMINE RICE. I cook mine on the stove top according to the directions on the bag. Jasmine rice is so fragrant and drier rice which pairs perfectly with the spicier curry.
- I know this curry is not “authentic” rather it’s a very Americanized, easier home cook version. I get it. My blog is not about authentic dishes rather it’s about recipes that anyone can make that their family will love 🙂
- I highly recommend using the Yukon gold potatoes. They are a sweeter, creamier, more flavorful potato. A good substitute is red potato.
I really hope you love this one. It’s one of the first recipes I ever posted to the blog and it’s still a family favorite! Enjoy friends.
- 4 boneless, skinless chicken breasts (cut into 1" chunks)
- 4 yukon gold potatoes (cut into 1" chunks)
- 1 red pepper, sliced
- 1 yellow onion, finely chopped
- 2 1/2 cups chicken broth
- 1 can (14 oz) coconut milk
- 3 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 cup cornstarch
- 1/4 cup cold water
- Jasmine rice, chopped cilantro, chopped cahsews for serving
Place the chunked chicken, potatoes, red pepper, and onion in the bottom of the slow cooker.
In a mixing bowl combine the chicken broth, coconut milk, curry powder, cumin, and salt. Stir with a wire whisk until combined. Pour into the slow cooker and mix everything together.
Cook on low heat for 6-8 hours or on high heat for about 4 hours,
30 minutes before cook time is done combine cornstarch and cold water in a small bowl. Pour into the slow cooker and stir everything together. Cover with lid and let it cook the remaining 30 minutes. The cornstarch will help thicken the curry.
Serve over Jasmine rice and garnish with chopped cilantro and chopped cashews. The cashews are a must! They are so yummy with this curry.
If you want a spicier curry add a chopped jalapeno and/or some red cayenne pepper.
For best result, serve over Jasmine rice and garnish with chopped cashews & cilantro (if you like it!).
I do not peel the potatoes but if that's what you prefer then peel them. The potatoes can be peeled or unpeeled.
Sometimes coconut milk can be solid in the can, which is ok, just mix it into the chicken broth until it's smooth again. When I am at the store getting coconut milk, I always shake the can to make sure it's liquid.
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