Description
This Coconut Curry Chicken is a hearty, flavorful slow cooker meal featuring tender chicken thighs simmered in a rich coconut milk curry sauce infused with basil, garlic, and spices. Perfect for an easy weeknight dinner, it delivers a creamy, mildly spiced dish with fresh cilantro garnish.
Ingredients
Scale
Chicken
- 6 bone-in skin-on chicken thighs (skin removed)
Sauce and Seasonings
- 2 cans coconut milk (about 13.5 oz each)
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 tablespoons dried basil
- 1.5 tablespoons yellow curry powder
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 1-2 jalapenos, chopped (optional for heat)
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare the chicken: Remove the skin from the chicken thighs and season both sides with salt and pepper to enhance flavor.
- Brown the chicken: Heat a skillet over medium-high heat and brown the chicken thighs for a few minutes on each side until golden. This step adds depth and richness to the dish.
- Combine sauce ingredients: In your slow cooker, mix the coconut milk, dried basil, yellow curry powder, chopped onion, minced garlic, jalapenos (if using), salt, and pepper thoroughly.
- Add chicken to slow cooker: Place the browned chicken thighs on top of the coconut milk mixture in the slow cooker, ensuring they are partially submerged.
- Cook the curry: Cover the slow cooker and cook on high for 4-5 hours or low for 6-8 hours until the chicken is tender and easily shreddable.
- Shred chicken and thicken sauce: Once cooked, remove the chicken thighs and shred the meat with two forks, discarding bones. Stir the shredded chicken back into the slow cooker. Add grated fresh ginger and the cornstarch slurry to the sauce to thicken it. Let cook for an additional 10-15 minutes until sauce is slightly thickened.
- Garnish and serve: Sprinkle freshly chopped cilantro over the curry before serving to add a fresh, bright flavor.
Notes
- Removing the skin reduces fat content and prevents the dish from becoming too greasy.
- Browning the chicken before slow cooking adds complexity to the flavor but can be skipped for a quicker prep.
- The cornstarch slurry is essential for thickening the curry sauce; avoid skipping this step for best texture.
- Adjust the amount of jalapenos or omit them to control spiciness.
- This dish pairs well with steamed rice or naan bread to soak up the curry sauce.
