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Slow Cooker Coconut Chicken Curry Recipe

We love curry at our house.  There is something about the sweet flavor with a little spice, yummy veggies over warm brown rice that says comfort food to me.  All 3 of our kids love it too!  It has a rich flavor with familiar ingredients which is appealing even to picky eaters!  This recipe is perfect for those days when you don’t have a lot of time, but want to come home to a really great meal.  I put my ingredients in the crockpot at 2:00pm, didn’t get home until 5:40pm and we were eating by 6:00pm!!  I used my pressure cooker to cook up brown rice, and it turned out perfect in just 20 minutes!  We paired this with fresh pineapple and steamed pea pods for a super yummy, healthy and balanced meal.

Slow Cooker Coconut Chicken Curry Recipe. Slow cooker meal! Perfect for a Sunday!

A couple of tips when making this recipe:

  1. To save time, I bought pre-trimmed chicken stew meat from my butcher.  It was already cut into bite-size pieces and so no prep required!
  2. Don’t open the crockpot while it is cooking.  Every time you open the lid, it loses a lot of heat and will increase cooking time.
  3. Put the veggies on the bottom.  Layer in this order: Carrots, onions, peppers.  This helps the veggies that take longer cook all the way through.
  4. If you want to add more spice you can do a couple of things:
  • Add more curry powder
  • Chop a few jalapenos with the seeds and add to the veggie mix.

This recipe as is not spicy, which is perfect for most kids.  Even my almost 1 year old loved it.

Slow Cooker Coconut Chicken Curry Recipe. Slow cooker meal! Perfect for a Sunday!

We love introducing our kids to new flavors and help them develop the ability to try new foods.  This slow cooker coconut curry recipe is a great way to introduce them to different flavors, while still having familiar elements.

We hope you enjoy!

Slow Cooker Coconut Chicken Curry Recipe. Slow cooker meal! Perfect for a Sunday!

Slow Cooker Coconut Chicken Curry Recipe

  • 1 medium – onion
  • 2 medium – carrot
  • 2 clove – garlic
  • 1 medium – bell pepper, green
  • 1 medium – bell pepper, red
  • 1 pound – chicken breast
  • 1/4 cup – tomato paste, canned
  • 1 cup – coconut milk
  • 1 teaspoon – salt
  • 1/8 teaspoon – black pepper, ground
  • 3 teaspoon – curry powder
  • 3 teaspoon – garam masala spice
Serve With:
  • 1 cup – brown rice, raw
  • 2 medium – mango
  1. Peel and chop onion and carrots. Mince garlic, chop bell peppers, and cut chicken into cubes.
  2. Add onion and carrots to the bottom of your slow cooker; add in garlic and peppers, then place chicken on top.
  3. In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala.
  4. Pour sauce over chicken and veggies, place lid on slow cooker, and cook on high for 3 -4 hours (or on low for 5-6 hours) until veggies are tender and chicken is no longer pink.
  5. About 1/2 hour before serving, cook rice according to the package directions.
  6. Serve curry over brown rice with mango slices on the side.
To cook perfect brown rice, try using a pressure cooker! Also, frozen mango will work just as well if fresh is no longer in season.   

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Thank you! I love making curry and this is a simple recipe I can prep the night before and have done when I get home! Nicole Ziemba, if you look at the link to make your own Garam Masada you can get an idea of the taste and use less of any flavors you don’t like!


Thanks for the recipe! Do you have any suggestions for a bell pepper substitute? I can’t eat them.


Thank you for the recipe. We tried it and it wasn’t quite what we expected. The coconut milk all cooked out and so it was very tomatoey. Next time I think I might try just baking it in the over and adding the sauce as last minute as possible so it stays creamy. I tasted the sauce before I added it and it was fantastic! It would have been great had all the milk not cooked out.


Thank you for your sharing. I want to post quickly but I do not know the way. Your article helps me, thank you so much….


I love eggplants in curry sauce and sweet potatoes in small chunks would be wonderful in this too. A nice versatile recipe that could use different proteins to keep it from being boring. Very nice.

Nicole Ziemba

I agree the coconut milk taste disappears and the sauce is amazing when fresh. I feel it is the peppers that take over. We didn’t care for it but I want to make it with no peppers.


Very nice post. I just stumbled upon your blog and wished to mention that I have truly enjoyed browsing your blog posts.
After all I will be subscribing on your rss feed and I’m hoping you write again soon!


My three year old devoured this. Thank you for this easy delicious healthy recipe.


Thank you for this easy recipe! It’s a nice basic from which to customize for my family. It’s in the crock now, minus peppers and onions, with what I had left in the jar of tomato sauce and homemade graham masala. Oh and chicken drumsticks! So a hodgepodge of substitutions but it smells lovely! We need the spice today since mom and dad have a mega head cold.


Finally tried this recipe! So easy and delicious. Made my own garam masala mix. Recipe was a little bland for my husband so just added some hot sauce.


This was good, but needed a little something more at the end, so I added a spoonful of honey. It brightened it up a bit and everyone enjoyed it at my house. I also did not taste much coconut, though the sauce was a fine texture.

Amanda K

I made this today since my husband loves Indian food so much and I have only had a handful of times. I took the advice of adding a jalapeno and double the curry powder…plus a little extra coconut milk. My husband loves it and thinks it tastes authentic. Thank you for the recipe! I will definitely make again.


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