Description
A rich and flavorful Slow Cooker Coconut Chicken Curry featuring tender boneless chicken breasts simmered in a creamy coconut milk sauce infused with aromatic spices and herbs, perfect for an easy and comforting meal.
Ingredients
Units
Scale
Chicken and Curry Base
- 500 grams Boneless Chicken Breast or Chicken Thighs
- 2 tablespoons Vegetable Oil
- 2 Medium Onions, finely chopped
- 1 tablespoon Garlic, finely minced
- 1/2 tablespoon Grated Ginger
- 2 tablespoons Curry Powder (blend of coriander, cumin, fennel, cardamom, cloves, cinnamon, turmeric)
- 1/4 cup Tomato Paste
- 2 teaspoons Kashmiri Red Chili Powder or Paprika
- 400 ml Full-fat Coconut Milk
- Salt to taste
- Coriander Leaves (Cilantro), finely chopped for garnish
Instructions
- Prepare the curry base: Heat the vegetable oil in a pan over medium heat. Add the finely chopped onions and cook until they start to soften and turn brown, about 5-7 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, sauté for about 1 minute until the raw aroma disappears.
- Add spices: Add the curry powder to the pan and sauté for 30 seconds, stirring continuously to release the aroma and avoid burning.
- Combine in slow cooker: Transfer the onion-ginger-garlic-spice mixture to the slow cooker. Add the chicken pieces, tomato paste, Kashmiri red chili powder, salt, and coconut milk. Mix everything well to combine.
- Cook the curry: Cover the slow cooker and cook on high for 3 hours. Alternatively, cook on low for 5 hours until the chicken is tender and flavors meld beautifully.
- Garnish and serve: Before serving, sprinkle freshly chopped coriander leaves over the curry for a fresh burst of flavor.
Notes
- The curry powder used is a mixture of coriander, cumin, fennel, cardamom, cloves, cinnamon, and turmeric. If using a simpler curry powder, add 1.5 tablespoons of curry powder plus 1 teaspoon garam masala for balanced flavor.
- Kashmiri red chili powder provides mild heat and a vibrant red color; paprika is a suitable substitute. For extra spiciness, add ½ teaspoon chili powder or ¼ to ½ teaspoon cayenne pepper.
- You can adjust the amount of curry powder to your taste preference for milder or bolder curry flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 25 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
