Crockpot Coconut Curry Chicken
A comforting and easy-to-make dish featuring tender chicken in a rich coconut curry sauce, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 3 tablespoons red curry paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups diced vegetables (e.g., carrots, bell peppers, zucchini) Feel free to swap in your favorite veggies
- 1 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice or basmati rice, for serving
Instructions
Preparation
- Cube the chicken into bite-sized pieces and place them in the crockpot.
- Add the finely chopped onion, minced garlic, and grated ginger to the pot.
- Pour in the can of coconut milk and chicken broth.
- Stir in the red curry paste, turmeric, and cumin until all ingredients are well combined.
- Add your diced vegetables and frozen peas, stirring gently to mix.
- Season with salt and pepper to taste.
- Cover and cook on low for about 6-8 hours or high for 3-4 hours, until the chicken is tender.
- Before serving, give it a good stir to meld the flavors together.
Notes
Store leftovers in an airtight container in the fridge for up to three days. You can freeze the curry in a freezer-safe container for up to three months. Consider browning the chicken before adding it to enhance flavor. For a twist, add mango or pineapple for a fruity flavor.