Chicken · Dairy free · Recipes · Slow cooking

Slow Cooker Coconut Chicken Curry

This delicious chicken curry recipe is dairy free, relatively low fat (yes, I know there is coconut milk in there but I did skip on the butter, cream and heavy yogurt) and definitely hassle free. It couldn’t be easier to prepare. Similar to my Hungarian stew recipe, all the ingredients except the chicken are pulverized to form a creamy sauce in the food processor and poured over the chicken. Done!

The taste of this curry is the antithesis to the ease its preparation. Mild but complex and deep with flavor. It is also exceptionally yummy!

Slow Cooker Coconut Chicken Curry

coconut chicken curry

Ingredients:

1 kg (about 2lb) boneless, skinless chicken breast, cut in large cubes
1 medium onion, peeled and halved
2 garlic cloves, peeled
1 can (156ml) tomato paste
1 can coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small green pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water

Preparation:

1. Place chicken cubes inside slow cooker.

2. Place all the rest of the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, something wonderfully aromatic like Jasmin or Basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

27 thoughts on “Slow Cooker Coconut Chicken Curry

    1. yup! about 4-5, depends on who you serve this too and what you serve this with. A heaping pile of rice will help you stretch the serving number to 5 at least.

      I love this recipe. Try it and let me know how you liked it!

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  1. I made this for my husband last night – WE LOVED IT. I mean seriously – it’s so thick and fabulous. We loved the flavors and made 4 large servings out of it. We did leave out the dried peppers, but they’re going in next time! Thank you for a great recipe! I’ll link to your blog when I post it next week. 🙂

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  2. I originally saw this recipe on Three Many Cooks and I made it for the first time last night. It is delicious and the leftovers were even better for lunch today.

    I will be posting about it on my blog with a link back to your blog. Thank you so much for wonderful recipe.

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  3. I made this tonight and it was terrific! I left out the chili peppers for the sake of my 2-year-old, and I didn’t need any more spice but my husband said it was perfect with a drop of peri-peri sauce (South African hot sauce). I also defrosted about a cup and a half of frozen peas and threw them in with about 1/2 hour left before dinner. Added nice texture and a little green! We each had seconds and will easily have enough for a big lunch tomorrow!

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  4. I love this recipe for the mildness in taste and easiest to prepare but did make two slight changes of omitting the garlic and substituting a yellow bell pepper for a green one (I’ve discovered the yellow ones are sweeter).

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  5. HELLO!!! I just want to thank you for this yummy recipe!! I used the “gravy” part, simmered stove top and added a couple cups of my left over turkey. THANK YOU!!

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  6. Hi thanks for this fab recipe i make this curry at least once a week. I have also cooked the sauce on the cooker and added pre cooked chicken. All the family enjoy x

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  7. This was very good. But I added a can of pineapple and 1/2 can of tomato paste instead of a whole can. It was great!! My son said it tasted like Christmas. I served it with jasmine rice. Will make again and again!

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