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coconut chicken curry with coconut milk
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Coconut Chicken Curry

This delicious Coconut Chicken Curry has a creamy coconut milk base, tender chicken, and savory veggies, all cooked right in your crockpot (or Instant Pot) for a super easy dinner!
Course dinner
Cuisine Thai
Keyword coconut chicken curry
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 Servings
Calories 279kcal

Ingredients

  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots chopped
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 1 pound chicken breast cubed
  • 1/4 cup tomato paste
  • 2 cups coconut milk canned
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper 3
  • 3 teaspoons curry powder
  • 3 teaspoons garam masala

Instructions

Crockpot Instructions

  • Peel and chop veggies and chicken. Chop onion, carrots and chicken into small uniform pieces. Mince garlic, and chop bell peppers into cubes or strips. Add everything to your slow curry with the veggies on bottom and chicken next.
  • In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala. Pour 3/4 of the sauce over chicken and veggies, place lid on slow cooker. Save the remaining 1/4 of the sauce.
  • 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 if you are going to serve over rice.
  • When curry is done cooking, pour the remaining sauce over everything and let warm.
  • Serve warm over brown or white rice.

Instant Pot Instructions

  • Chop onion, carrots and chicken into small uniform pieces. Mince garlic, and chop bell peppers into cubes or strips. Turn your Instant Pot to saute mode and add a couple of teaspoons of oil. Add your veggies to the pot and saute for a few minutes until the veggies begin to soften.
  • Add the chicken, stir to combine and saute for 2 more minutes.
  • In a medium bowl, whisk together tomato paste, coconut milk, salt, pepper, curry powder, and garam masala. Pour sauce over chicken and veggies, place the lid on your Instant Pot.
  • Set to manual, high pressure for 4 minutes. Once the Instant Pot has completed the 4 minutes, let it natural pressure release for 10 minutes. Let remaining pressure out and carefully open the lid.
  • Give the curry a stir, and then serve or warm rice.

Nutrition

Serving: 0.5cup | Calories: 279kcal | Carbohydrates: 11g | Protein: 19g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 588mg | Potassium: 745mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4291IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 4mg