Slow Cooker Coconut Chicken Curry
This slow cooker chicken curry is so flavourful and easy to make, it will become a go to for busy weeknights when you’re looking for delicious comfort food. Made with chicken thighs that become so tender they just fall apart, creamy coconut milk and a combination of vibrant Indian spices, you’re going to love this simple dairy-free slow cooker recipe.
Servings 6 servings
Calories 543kcal
Equipment
Ingredients
- 1 kilogram chicken thighs skinless and boneless
- 1 brown onion sliced
- 4 cloves garlic finely chopped
- 1 inch fresh ginger peeled and finely chopped
- 2 tablespoons garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground chilli
- ¼ teaspoon cayenne pepper
- 1 400 ml can coconut milk
To serve:
- Cooked white rice
- Dairy-free naan
- Fresh coriander leaves
Instructions
- Add the chicken thighs to the bowl of the slow cooker with the sliced onion and chopped garlic and ginger. Sprinkle over all of the spices and give the chicken a good mix with a wooden spoon to coat them in the spices. Pour over the coconut milk and mix again.
- Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low. Once cooked, shred the chicken with some tongs and mix well through the sauce.
- Taste and season with additional salt before serving over white rice. Best enjoyed with homemade naan!
Nutrition
Calories: 543kcal | Carbohydrates: 8g | Protein: 29g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 532mg | Potassium: 587mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 3mg
