I love this simple coconut chicken curry. Because it’s very easy to prepare ingredients that may already be in the pantry, making slow cookers even easier. This delicious curry is full of spices, tender chicken and creamy coconut milk. Pair with rice and naan for an easy and flavorful meal.
Do you like curry as much as we do? Try our original Easy Coconut Curry Chicken!
Why our recipes
This recipe has very quick preparation time (5 minutes!) and the rest is done with a slow cooker. Curry spices give this recipe an amazing flavour and are as easy as impressive! Full-fat coconut milk gives an attractive, smooth texture.
This recipe comes from one of our cookbooks! This was first featured in a guide to slow cooker cooking books written by Rachel in 2013. It’s been my family’s favorite recipe ever since! The Cookbook was republished as the Stay at Home Shef Slow Cooker Cookbook in 2021 and won the Amazon Weekly Best Seller Award!
Ingredient Notes
Chicken breast: Cut into bite-sized pieces. You can also use boneless, skinless chickens and thighs without changing cooking times. Sweet Onion: Sweet Onion or Vidalia complements the spices of coconut milk and curry well. You can also use yellow onions. Garlic: Fresh garlic is always the best. You can use this species from the jar, but know that it has a slightly bitter taste. Curry Powder: Uses yellow curry powder that can be easily found in the spice aisle of a local grocery store. Coconut Milk: The full fat version gives you a strong coconut flavour and the rich creaminess you want. Dipped Tomatoes: This recipe uses canned diced tomatoes. You can also use lit tomatoes. Tomato sauce: This thickens the stew and adds a concentrated tomato flavor. Granule Sugar: Small amounts balance the acidity and enhance the overall flavor.
Coconut milk options
Use full fat coconut milk for the best coconut flavor and creamiest results. If you’re looking for a lighter option, you can substitute low-fat coconut milk if you like, but the dish won’t get too thick. Fix this by mixing 1 tablespoon of cornstarch with 1 tablespoon of water to thicken the sauce.
You can also replace coconut cream with coconut milk. They are almost always interchangeable. Naturally, coconut cream will make your simple coconut curry even thicker and richer.
Adjusts the heat
Thai curry is traditionally spicy, but ours is rather mild. Coconut milk reduces the spice level slightly.
If you want to heat up, add chili garlic sauce (add half a teaspoon at a time and then taste before tasting) or sprinkle with cayenne pepper.
Serving suggestions
It can be enjoyed on a white rice bed (loving jasmine rice). You can also use brown rice if you like, but it is not traditional.
Curry is paired well with noodles. Rice noodles (vermisellis) are a popular choice because they easily absorb curry sauce. You can also use Udon or Soba. This is easily found in the Asian cuisine aisle of a local supermarket. If pressed for time, you can also use Spaghetti.
Don’t forget to pair it with naan to soak it in that delicious curry sauce. Do we have an amazing homemade naan recipe, or you can always use store-bought items in a pinch!
Storage and reheating instructions
Place leftovers in an airtight container for up to 3-4 days.
Place the leftovers in a pot or pan on medium and medium heat and reheat the rocks. Stir occasionally until heated for about 10-15 minutes.
Place some on a microwave safe dish and reheat in the microwave. Heat in 30 seconds increments and stir in between to heat evenly.
It is not recommended to freeze this dish. Coconut milk can have an interesting texture when reheated from frozen.
