R-045

Slow Cooker Chicken Coconut Curry

A hands-off coconut chicken curry with warm spices, onion, garlic, and tomato.

Servings4

Prep10 min

CookAbout 7 hr

TotalAbout 7 hr 10 min

LevelEasy

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Ingredients

2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 small yellow onion, diced
2 cloves garlic, minced
1 (14 oz) can coconut milk
1 (8 oz) can tomato sauce
2 tbsp yellow curry powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
Cooked rice, for serving

Cooking Steps

Place the chicken, onion, garlic, coconut milk, tomato sauce, curry powder, basil, salt, black pepper, and chili powder in the slow cooker and stir to combine.
Cover and cook on low for about 7 hours, until the chicken reaches 165°F and is tender.
Stir the curry before serving and taste for seasoning.
Serve warm over cooked rice.

Pairs Well With

Steamed Rice

Roasted Broccoli

Naan

Cucumber Salad

Prep Ahead

Dice the onion and mince the garlic ahead of time.
Cut the chicken into bite-size pieces before adding it to the slow cooker.
Measure the dry seasonings together in one small bowl.
Cook rice near serving time.

Equipment

Slow cooker
Knife
Cutting board
Can opener
Measuring cups and spoons
Instant-read thermometer

Safety

Chicken must reach an internal temperature of 165°F.
Wash hands, knife, cutting board, and counters after contact with raw chicken.
Use caution when removing the slow-cooker lid because escaping steam is hot.

Shopping Dependencies

Chicken breasts
Coconut milk
Tomato sauce
Yellow curry powder
Rice

Prep & Safety References

Source Recipe Food Safety

Freezer

Freeze cooled curry in an airtight container for up to 3 months. Prepare rice fresh when serving.

Leftovers

Refrigerate in a covered container and use within 4 days.