Coconut Curry Chicken Crock Pot
User Reviews
4.7
798 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 15 mins
-
Servings
6 Servings
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Calories
348 kcal
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Course
Main Course
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Cuisine
American
Coconut Curry Chicken Crock Pot
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This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!
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Ingredients
- 6 bone-in skin-on chicken thighs skin removed* (about 2 and 1/2 pounds)
- salt and pepper
- 1 teaspoon oil
- 2 .5-oz cans coconut milk (lite coconut milk is great too)
- 2 tablespoons dried basil leaves
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1 & 1/2 tablespoons yellow curry powder
- 1/2 teaspoon chili powder or 3/4 teaspoon
- 1 large red onion chopped
- 8 cloves garlic minced
- 2 jalapeños seeded and finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon water COLD
- 1 teaspoon fresh ginger grated or minced
- 1/3 to 1/2 cup fresh cilantro chopped
Instructions
- Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
- Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
- When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
- Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
- Remove the chicken to a plate.
- Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
- Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
- Add the chopped red onions, garlic, and jalapenos.
- Add the browned chicken and stir to combine.
- Cook on high for 4-5 hours, or on low for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
- Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
- Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
- Season with salt and pepper to taste. Stir in the cilantro.
- Serve with rice, cauliflower rice, or naan.
Notes
- *I know the photos show that I seared the meat with the skin on. I tried it both ways and liked it better with the skin removed, but only got photos with the skin on.
- You can replace the thighs in this recipe with chicken breasts. Use about 1 and 1/2 to 2 pounds. (Chicken breasts are less fatty and won't reduce as much while cooking, so you need less meat to start with.)
Nutrition Information
Show Details
Serving
1cup
Calories
348kcal
(17%)
Carbohydrates
6g
(2%)
Protein
24g
(48%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
142mg
(47%)
Potassium
399mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
239IU
(5%)
Vitamin C
8mg
(9%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 348kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Potassium | 399mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
798 reviews
Excellent
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