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Slow Cooker Coconut Chicken Curry Recipe

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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

3.89 from 54 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: Chicken Curry, coconut, dairy free, egg free, gluten-free, lowfat, slow cooker
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 servings
Calories: 539kcal


  • 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


  • 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.
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Calories: 539kcal | Carbohydrates: 66g | Protein: 33g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 686mg | Fiber: 7g | Sugar: 21g

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Recipe Rating


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.

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.

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.

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.

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.

4 stars
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!

2 stars
Lot of work without much flavor I’m afraid. Would recommend you use chicken thighs rather than breasts.

So excited to try this! What time would you recommend for an Instant Pot conversion? Thanks!

5 stars
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!! ????

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!

4 stars
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,

2 stars
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.