Coconut Chicken Curry Crock Pot
Transform your weeknight dinner routine with this incredibly flavorful Coconut Chicken Curry Crock Pot recipe. Powered by tender, slow-cooked chicken thighs and a rich, creamy coconut milk base, this dish is infused with the warm, aromatic spices of curry powder, garam masala, and turmeric, balanced with the brightness of lime juice and fresh cilantro. Designed for ease and convenience, all the ingredients—like diced onions, crushed tomatoes, garlic, and grated ginger—come together effortlessly in your crock pot, creating a perfectly spiced, melt-in-your-mouth curry with minimal effort. Serve this comforting meal over fluffy rice or with soft naan bread for an irresistible combination that’s sure to please. Ideal for busy nights or meal prep, this recipe is a must-try for fans of slow cooker dinners and bold, Indian-inspired flavors.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 1 can (13.5 ounces) Coconut milk (full-fat)
- 1 can (14 ounces) Crushed tomatoes
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon (adjust to taste) Red chili flakes
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 tablespoon Vegetable oil or coconut oil
- 1 tablespoon Lime juice
- 2 tablespoons, chopped (for garnish) Cilantro
- optional, for serving Cooked rice or naan
Instructions
Heat the vegetable oil or coconut oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the curry powder, garam masala, turmeric, and red chili flakes to the skillet. Stir and cook for 1 minute to toast the spices.
Transfer the onion and spice mixture to the crock pot.
Place the chicken thighs in the crock pot and sprinkle with salt and black pepper.
Pour in the coconut milk, crushed tomatoes, and chicken broth. Stir gently to combine all the ingredients.
Cover the crock pot with the lid and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked through.
Once cooked, use a fork to shred the chicken directly in the pot, or leave it whole if preferred.
Stir in the lime juice right before serving and taste to adjust seasoning if needed.
Serve the coconut chicken curry hot over cooked rice or with naan. Garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 7422 mg | 323% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 30.2 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 317 mg | 24% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 4023 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
