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.
A couple of tips when making this recipe:
- 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!
- 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.
- 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.
- 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.
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!
Ingredients
- 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, unsweetened
- 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
Instructions
- Peel and chop onion and carrots. Mince garlic, chop bell peppers, and cut chicken into cubes.
- Add onion and carrots to the bottom of your slow cooker; add in garlic and peppers, then place chicken on top.
- In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala.
- 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.
- About 1/2 hour before serving, cook rice according to the package directions.
- Serve curry over brown rice with mango slices on the side.
Nutrition
Mmm sounds good! Where do you get garam masala?
Becky- It’s by the spices. I also found a “recipe” if your store doesn’t carry it: http://allrecipes.com/recipe/garam-masala-spice-blend/
Oh my gosh, this looks great! And so easy!
I would also add ginger. This sounds delicous!!!!
I found the brand in the picture at walmart
I found the brand in the picture at walmart
What does garam taste like? Nervous about new flavors.
What does garam taste like? Nervous about different flavors
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.
Tracy- You could just leave out the bell peppers.. You could add extra carrots though!
Nicole- it’s hard to say what it tastes like.. you should just try it!
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.
Trying it tonight 🙂
Maybe some zucchini
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.
What a great easy weeknight dinner! This is on my list to try.
Good idea Lisa! That might make it more creamy for sure.
I loved this recipe..I have gone mad. I didn’t try this way, but next time I am going to make this recipe. The flavour of coconut is yummy.
Bally Chohan
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.
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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.
Can this recipe be frozen for later?
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.
Awesome Recipe I tried last night we all enjoyed the food Thanks 🙂
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.
I can never find tomato paste, is tomato puree ok to use
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.
I used a tin of chopped tomatoes and also a tablespoon of ground coriander. It tastes good
Is this fat content for real?! Wondering whether that is a typo or if there is that much per serving.
Hi Sarah! It’s fixed now! We just had the wrong kind of coconut milk listed. Thanks for bringing that to our attention!
I made it last night, not slow cooked but speed- cooked it. Kids loved it! I just chopped all up and added in the deep pan – 30 min later it was all ready to serve! We live in France so we don’t have all the ingredients, but I’m used to improvise!
Easy, tasty recipe. Wouldn’t change a thing although my husband commented that it was on the spicy side.
Lot of work without much flavor I’m afraid. Would recommend you use chicken thighs rather than breasts.
I didn’t add the garlic and it still turned out great
What is the serving size of curry (minus rice)? 1/2 cup?
This recipe is absolutely divine. Didnt change a thing other than a little more salt.
So excited to try this! What time would you recommend for an Instant Pot conversion? Thanks!
My guess would be around 9 minutes if your chicken is thawed.
Freezes very well. May have actually tasted better after being frozen
All my family absolutely loved it! Thank you 😊
Yum! Great recipe idea. I varied it a little …. I added zucchini, and mushroom, hardly any capsicum, and a few cherry tomatoes that needed eating up! Also when I poured the sauce over the ingredients I thought “mmmm that doesn’t look ‘wet’ enough… I think it needs a tin of chopped tomatoes,”so I added one of those too! OMG…. it was Devine!! My 3 kids(4,7&8) had two bowls each!!! Thanks so much for the idea!! 👌🏻👌🏻
So glad you enjoyed it, thanks for sharing Ruth!
What would you add to make it more spicy?
Hi Debra, you can add a pinch of cayenne pepper to the whole pot, or add some Sriracha sauce at the table if you like. 🙂
This is absolutely delicious! It is not an all day slow cooker recipe…followed the directions and cooked on low for 4 hours…soooo good!
So glad you liked it! Thanks for sharing! 🙂
Lovely recipe but I think I needed more heat: I added a hot pepper. I added an extra can of coconut milk and, what I also found was that the veggies were overcooked. For me, the next time I use your recipe [thank you for your recipe, by the way] I will put veggies in for the last twenty minutes to half hour so that they have some crunch. I added dry apricots. They too, should have been added at the very end.
All in all, I love it better on day two! Thank you,
I used the same seasonings + 1 tsp grated ginger, 3 cloves garlic, and added cayenne pepper. So bland and not thick enough for my liking. Cooked for 5-6 hrs slow and let it cool for 10-15 prior to eating to allow more thickening, but that didn’t do the trick.