Crock Pot Curry Chicken with Coconut and Peanuts
Experience the ultimate comfort food fusion with this Crock Pot Curry Chicken with Coconut and Peanuts recipe! Juicy, tender chicken thighs are slow-cooked to perfection in a rich, creamy coconut milk base infused with warm curry spices, earthy garam masala, and a pop of fresh ginger. A touch of peanut butter adds a luscious, nutty depth, while lime juice and chopped peanuts provide a vibrant, textural finish. This easy-to-make, one-pot dish is perfect for busy weeknights, offering a hearty, crowd-pleasing meal you can serve over fluffy rice or paired with warm naan bread. Whether you're a curry enthusiast or a slow-cooker lover, this flavorful and aromatic recipe will become your go-to for a hassle-free, globally inspired dinner.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 can (13.5 ounces) Coconut milk
- 1 can (14.5 ounces) Diced tomatoes
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Peanut butter (creamy or chunky)
- 0.5 cup Chicken broth
- 1 tablespoon Lime juice
- 0.25 cup Peanuts, chopped
- 0.25 cup Fresh cilantro, chopped
- optional Cooked rice or naan bread (for serving)
Instructions
Place the chicken thighs in the bottom of a 6-quart crock pot.
In a medium bowl, whisk together the coconut milk, diced tomatoes (with their juice), garlic, ginger, curry powder, garam masala, turmeric, red pepper flakes, salt, black pepper, peanut butter, and chicken broth until well combined.
Pour the coconut curry mixture over the chicken in the crock pot, ensuring the chicken is fully submerged.
Add the diced onion to the crock pot and stir gently to distribute.
Cover the crock pot with the lid and cook on low heat for 4-6 hours, or until the chicken is tender and easily pulls apart with a fork.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the sauce in the crock pot and stir to combine.
Stir in the lime juice and adjust seasoning with additional salt or pepper, if needed.
Serve the curry chicken over cooked rice or with naan bread. Garnish with chopped peanuts and fresh cilantro for added flavor and texture.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 8324 mg | 362% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 50.8 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 460 mg | 35% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4565 mg | 97% | |
*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.
