Description
This Slow Cooker Coconut Chicken Curry is a rich and creamy dish featuring tender chicken simmered in a flavorful blend of spices, coconut milk, and tomato paste. Perfect for a comforting meal, this recipe offers a mildly spiced curry with fragrant notes from ginger, garlic, and a special curry powder blend, slow-cooked to perfection for 3 hours.
Ingredients
Units
Scale
Chicken and Base:
- 500 grams Boneless Chicken Breast Or chicken thighs
- 2 tablespoons Vegetable Oil
- 2 Medium Onion finely chopped
- 1 tablespoon Garlic finely minced
- 1/2 tablespoon Grated Ginger
Spices and Flavorings:
- 2 tablespoon Curry Powder (a blend of coriander powder, cumin powder, fennel powder, cardamom powder, cloves, cinnamon, and turmeric powder)
- 1/4 cup Tomato paste
- 2 teaspoons Kashmiri Red chilli powder or paprika
- Salt to taste
- Coriander leaves finely chopped (for garnish)
Liquids:
- 400 ml Coconut milk (full-fat)
Instructions
- Prepare the curry base: Heat 2 tablespoons of vegetable oil in a pan over medium flame. Add 2 finely chopped medium onions and cook until they start to soften and brown, about 5-7 minutes. Then add 1 tablespoon minced garlic and ½ tablespoon grated ginger, sauté for 1 minute to eliminate raw aromas.
- Saute spices: Add 2 tablespoons of curry powder to the pan and stir continuously for 30 seconds until aromatic, making sure not to burn the spices.
- Assemble in slow cooker: Transfer the cooked onion-ginger-garlic-spice base from the pan to the slow cooker. Add 500 grams of boneless chicken pieces, ¼ cup tomato paste, 2 teaspoons Kashmiri red chili powder or paprika, salt to taste, and 400 ml full-fat coconut milk. Mix everything well to combine.
- Slow cook the curry: Cover and cook on high for 3 hours or on low for 5 hours until the chicken is tender and flavors have melded together.
- Serve: Sprinkle freshly chopped coriander leaves over the curry just before serving for a fresh and vibrant finish.
Notes
- The curry powder used contains coriander, cumin, fennel, cardamom, cloves, cinnamon, and turmeric. If using a simpler curry powder blend, add 1 teaspoon garam masala to enhance flavor.
- Kashmiri red chili powder provides a mild heat and deep red color; paprika can be used as a substitute for color without much heat.
- Adjust the level of spiciness by increasing or decreasing the curry powder or adding up to ½ teaspoon cayenne pepper for additional heat.
- Full-fat coconut milk is recommended for creaminess and richness but light coconut milk can be used for a lighter option.
- Chicken thighs can be used instead of breasts for juicier meat.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 25 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
