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A square photo with a pink bowl filled with chicken curry with coconut and delicious herbs. A white background.

Slow Cooker Coconut Chicken Curry

Andréa
Discover an easy and delicious recipe: Slow Cooker Chicken Curry with Coconut Milk. Packed with rich flavors and mouthwatering aromas, this dish will surprise you with every bite. It is an easy-to-make recipe where you let the slow cooker get the most out of this recipe. The long stewing gives the chicken time to become wonderfully tender and absorb all the flavors of the silky, tasty sauce. Try quickly.
Prep Time 10 minutes
slow cooking 6 hours
Total Time 6 hours 10 minutes
Course Dinner
Cuisine Indian
Servings 4 persons
Calories 317 kcal

Ingredients
 

  • 2 onions chopped
  • 1 ¼ pound chicken breast cut into cubes
  • 1 inch fresh ginger peeled and finely grated
  • 5 cloves garlic squeezed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 14 ounce diced tomatoes can
  • 1 bay leaf
  • 2 oz. creamed coconut
  • 1 cup water

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Place the onions in the slow cooker and the chicken cubes on top. Spoon the ginger and garlic onto the chicken.
    A slow cooker with chicken cubes, chicken, garlic and onion.
  • Place the spices in the slow cooker: cinnamon, cardamom, cloves, coriander, garam masala, cumin, turmeric, and chili powder.
    A slow cooker filled with chicken and herbs. A wooden spoon sticks in it.
  • Place the creamed coconut in the slow cooker and also add the water.
    A slow cooker with chicken, herbs and coconut. A wooden spoon sticks in it.
  • Fill everything with the diced tomatoes. Stir everything and place the bay leaf on top.
    A slow cooker with chicken, herbs, coconut and diced tomatoes. A bay leaf floats in the center.
  • Place the lid on the slow cooker and turn it on low. Let it cook for 6 hours.
  • Remove the bay leaf and serve.

NOTES

1. Garam Masala: This is an Indian roasted spice mix. Each region has its own preparation method.
2. Serve with: This slow cooker chicken curry with coconut is delicious with naan bread or white rice. Serve a green salad, cucumber, raita, or green beans as a vegetarian side dish. It is also tasty to add the green beans to the curry!
3. Slow cooker: Stew the spicy curry with chicken for 6 hours on a low or 4 hours on a high setting.
4. Larger portion? With almost all recipes, you can press the 2 × button, but not with a slow cooker recipe. If you double the weight of the chicken, add ½ cup (100 ml) extra water (if you want more sauce, you can add ¾ cup (180 ml water)).
5. Storage
  • Refrigerator: Store the stewed chicken curry with sauce in the fridge for three days.
  • Freezer: Freeze the chicken curry in the freezer for up to three months. Let it thaw in the refrigerator.
  • To reheat: Reheat the curry in the microwave or place it in a pan with a little extra water and heat over medium-high heat.

Nutrition

Calories: 317kcal | Carbohydrates: 16g | Protein: 33g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 197mg | Fiber: 3g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 17mg | Iron: 3mg
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