Slow Cooker Chicken Curry
Slow Cooker Coconut Chicken Curry is a rich and creamy curry made easy with curry paste and coconut milk. The chicken is tender and the spices and coconut milk blend to make a sweet mild curry that’s ideal for all the family.
Why make Slow Cooker Coconut Chicken Curry?
I always have good intentions to roast and grind my own spices, but somehow time is rarely on my side. This recipe gives you all the flavours of a ‘from scratch’ curry with very little preparation time.
This is also a very family friendly curry, it has just enough spice for flavour without extreme heat. If you like more heat then you can always add some chilli flakes.
Why should I make Coconut Chicken Curry in my slow cooker?
I like to use my slow cooker to make any kind of stew, casserole or curry. The long slow cooking allows the ingredients to fully combine and it’s just so convenient.
What kind of slow cooker should I use?
There are many different brands and types of slow cookers. They also come in different sizes, I prefer a large slow cooker so that I can batch cook and freeze some of the recipe for another day. Here are a few of the different kinds of slow cookers on the market:
- Traditional slow cookers have a crockery pot that lifts out of the heating part of the appliance.
- Sear and Stew slow cookers have a metal pot that you can use on the stovetop to brown meat and vegetables before transferring to the slow cooker base for long cooking.
- Multi Cookers often have a slow cooker setting as well as being suitable for pressure cooking and sometimes air frying or roasting as well.
I have both a crockery pot slow cooker and a sear and stew model. I tend to use the sear and stew slow cooker most and that is the model I used for this recipe.
What ingredients do I need to make the Coconut Chicken Curry?
All the ingredients are easily available in supermarkets and grocery stores. Here is what you need:
- oil
- garlic
- ginger
- chicken
- potatoes
- curry paste
- coocnut milk
- cashew nuts (optional)
- flaked coconut (optional)
What kind of oil should I use?
Use a flavourless oil such as rape seed oil (canola), sunflower or vegetable oil. Ghee (a type of clarified butter) is the traditional fat that is used to cook curry so if you have some you can also use that.
I don’t have fresh garlic, can I use garlic granules?
Yes, you can use garlic granules or garlic powder. They both work well in slow cooker recipes, substitute one teaspoon of powder for each clove of garlic.
What can I substitute for fresh ginger?
If you don’t have any fresh ginger then you can use ginger paste or frozen grated ginger for this recipe. I don’t recommend using powdered dried ginger as the flavour is very different to fresh ginger.
What cut of chicken should I use?
I have made this recipe with skinless chicken breast fillets but you can also use either boneless skinless chicken thighs or bone-in chicken thighs.
Can I leave out the potatoes?
I added the potatoes to this curry so that it can be served as a one-pot recipe with no additional pots or pans required. However, you can leave out the potatoes and serve the curry over rice.
What kind of curry paste should I use in Slow Cooker Coconut Chicken Curry?
I use Madras curry paste as it has a nice medium heat and a good curry flavour. However, you should use the curry paste that you like, a Korma paste would be good if you prefer your curry a little milder.
What is coconut milk?
Coconut milk is made by blending or pressing the white flesh of the coconut and mixing with water. It is then strained and the the rich creamy coconut milk contains a high amount of coconut oil..
Coconut milk is available in cans from the supermarket and adds so much flavour to sweet and savoury dishes.
Why should I garnish the curry with cashew nuts and flaked coconut?
I really like the additional crunch and texture of toasted cashew nuts and flakes of coconut. You can also add some chopped coriander leaves (cilantro).
Can I make Slow Cooker Coconut Chicken Curry ahead of time?
Yes! Curry is one of the dishes that really benefits from being made the day before. Let it cool a little then spoon into a freezer proof container and cover. Reheat gently in a pan, the oven or microwave until the curry is piping hot.
Can I freeze the curry?
Yes, this curry is suitable for freezing. Cool slightly then refrigerate until cold. Put the curry into a freezerproof container and freeze for up to 3 months. Defrost overnight in the fridge or use the defrost setting on your microwave.
Reheat gently, stirring occasionally. You can reheat the curry on the stove in a pan, in a casserole dish in the oven or in a microwave safe container in your microwave.
Vegetarian
This recipe is not suitable for vegetarians.
Gluten Free
If you can use a GF curry paste then this recipe can be gluten free. However, please check all ingredients are suitable for your own dietary needs.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Slow Cooker Coconut Chicken Curry?
You can serve Slow Cooker Coconut Chicken Curry straight from the slow cooker with or without the garnish.
- Serve over plain boiled or steamed basmati rice.
- Naan is a traditional South Asian bread to serve with curry.
- Add a garnish of toasted cashew nuts and coconut flakes (or buy ready toasted).
- Sprinkle with finely chopped coriander leaves (cilantro).
- Mango chutney pairs really well with this curry, serve it on the side.
- Make a raita with chopped cucumber, yogurt and salt, this cooling side is delicious and adds a cooling crunch.
More Curry Recipes
Slow Cooker Coconut Chicken Curry
Ingredients
- 1 teaspoon rape seed oil
- 3 cloves garlic
- 2 teaspoon grated fresh ginger
- 2 tablespoon curry paste
- 500 grams (1 lb) chicken breast fillets
- 3 medium potatoes diced
- 400 grams (14 oz) can of coconut milk
Instructions
- Heat 1 teaspoon of oil in a pan (or in the slow cooker base if you have a metal slow cooker bowl) and add the 3 crushed cloves of garlic and 2 teaspoons of grated ginger.
- Cook on a medium heat for a couple of minutes.
- Add 2 tablespoons curry paste and cook for another minute.
- Cut 500 grams (1lb) chicken breasts into bite sized pieces and add to the pan.
- Cook for about 3 minutes until the outside of the chicken takes on some colour.
- Add 3 medium sized potatoes cut into chunks and mix into the spice and chicken mixture.
- Add a 400 gram (14 oz) can of coconut milk.
- Spoon the curry into the slow cooker bowl and cook for 4 hours on low.
- You can serve this curry as it is or over rice. garnish with in a bowl with toasted cashew nuts, coconut flakes and chopped coriander leaves (cilantro).
Your coconut curry looks so delicious Janice, I really love the topping of cashews and coconut too. What a beautiful piece of fabric as well, it really sets it off. I will try this next time we plan a curry night!
Thanks Lucy, the cloth is a piece brought back from Indonesia by my sister in Law
Lush! So wishing I had got my chicken out of the freezer last night as I would be making this right now if I had Janice! Will pin for another time:-) Thanks for linking to my curry:-)
Maybe tomorrow Camilla? It was good and so easy.
Fantastic! I really need to get my slow cooker out of hibernation!
Thank you, it’s definitely time to do that Mimi!
this looks so wonderful.. I love the fabric you’ve used for the pictures too. I do love a coconut curry. Can you believe I haven’t had the slow-cooker out yet!
Thanks Dom, you’ve been busy making other lovely looking dishes. Get that slow cooker out!
Gosh I love the look of that! Love slow cooker curries!
Thanks Kavey, I love a nice curry too, and especially when it’s easy to make.
I love using my slow cooker at this time of year. And yes to anything coconut!
Thanks Kate, yes the slow cooker comes into its own in the colder months.
I love slow cooker curries! And coconut based anything is the best. This looks totally delicious.
It sounds delicious! I love a good curry and this is so easy too. I’ve actually got a very simple lamb curry in my slow cooker right now and this is making me hungry and wish it would be ready for lunch and not dinner!
Thanks Corina, lamb is lovely in curry, hope you have been able to wait for your curry!
Yum yum yum! Just the thing for this time of year; and ideal for leftovers too.
Thank you, yes I always make lots, so we can have leftovers.
The curry looks delicious nad I love the styling, especially the background fabric.
Thank you Nayna, given that your own curries and photographs are so fabulous, I really appreciate your comments.
Oh slow cooker curry must be delicious. This looks perfect to come home to after a cold day. GG
Thanks Amanda, yes very nice to come home to ☺️
Just made this tonight and it was a winner it got 10/10
But I used a little Cornflour to thicken it a little
Hi Diana, thank you so much for your kind comments. I’m glad you enjoyed the curry and absolutely right to thicken it up with cornflour if the sauce a bit thin.
I love the look of this curry. Added the ingredients to my shopping list.
Can you tell me what curry paste you used. I’ve looked online and there are so many to choose from.
Hi Jean, I used Patak’s Madras Curry Paste, but I’ve also used their korma paste in this recipe and both are delicious. I hope that helps and I hope you enjoy the curry.
I used a jalfrezi paste and cooked on low in the oven as I don’t have a slow cooker – really good, especially the added texture of the cashew nuts!
That’s a great idea!
This is a great slow cooker curry recipe and one I’ve made a few times now as it’s easy and my family all love it. Pop it on around lunchtime and it’s ready in time for our dinner. Ideal midweek family dinner.
Thank you, that’s good to hear.