We love this easy Coconut Chicken Curry because it’s so simple to prepare with ingredients that may already be in your pantry and the slow cooker makes it even easier. This delicious curry is filled with tons of spices, tender chicken, and creamy coconut milk. Pair with rice and naan and you have an easy, flavorful meal.
Love curry as much as we do? Try our original Easy Coconut Curry Chicken!
Why Our Recipe
- This recipe has a super quick prep time (5 minutes!) and the rest takes care of itself in the slow cooker.
- Curry spices give this recipe amazing flavor and is as easy as it is impressive!
- Full-fat coconut milk gives an irresistibly smooth texture.
This recipe is from one of our cookbooks! It was first published in the book Idiot’s Guide to Slow Cooker Cooking which Rachel wrote in 2013. It’s been a family favorite recipe ever since! The cookbook was republished as The Stay At Home Chef Slow Cooker Cookbook in 2021 and even won an Amazon Weekly Best Seller Award!
Ingredient Notes
- Chicken Breasts: Cut into bite-size pieces. You could also use boneless skinless chicken thighs without altering cooking times.
- Sweet Onion: Sweet onions or Vidalia compliment the coconut milk and curry spices well. You can also use a yellow onion.
- Garlic: Fresh garlic is always best. You can use the kind from a jar, but just know it has a slightly more bitter flavor.
- Curry Powder: We use a yellow curry powder that you can easily find in the spice aisle of your local grocery store.
- Coconut Milk: The full-fat version gives a strong coconut flavor and a rich creaminess that you’ll want.
- Diced Tomatoes: We use canned diced tomatoes for this recipe. You can also use fire-roasted tomatoes.
- Tomato Sauce: This thickens the stew and adds a concentrated tomato flavor.
- Granulated Sugar: A small amount balances the acidity and enhances the overall flavor.
Coconut Milk Options
Use full-fat coconut milk for the best coconut flavor and the creamiest results. If you’re looking for a lighter option, you can substitute low-fat coconut milk if you prefer, but your dish won’t be as thick. Fix this by adding half a tablespoon of cornstarch mixed with a tablespoon of water to thicken the sauce.
You can also substitute coconut cream for coconut milk. They are almost always interchangeable. Not surprisingly, coconut cream will make your Easy Coconut Curry even more thick and rich.
Adjust the Heat
Thai curry is traditionally served spicy, but ours is pretty mild. The coconut milk also brings down the spice level a bit on its own.
If you want to crank up the heat, add some chili garlic sauce (add half a teaspoon at a time and then taste before adding more) or a sprinkle of cayenne pepper.
Servings Suggestions
Serve on a bed of white rice (we love Jasmine rice), which soaks up all the curry flavor. You can also use brown rice if you prefer, though it’s not traditional.
Curry pairs well with noodles. Rice noodles (vermicelli) are a popular choice due to easy absorption of the curry sauce. You can also use udon or soba, which can easily be found in the asian foods aisle of your local supermarket. You can even use spaghetti if pressed for time.
Don’t forget to pair with naan for dipping in that delicious curry sauce. We have a great Homemade Naan recipe or you can always use store-bought in a pinch!
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3-4 days.
Reheat on the stovetop by placing the leftovers in a pot or skillet over medium-low heat. Stir occasionally until heated through, about 10-15 minutes.
Reheat in the microwave by placing a portion in a microwave-safe dish. Heat in 30-second increments, stirring in between for even heating.
We don’t recommend Freezing this dish. Coconut milk can take on a funny texture when reheated from frozen.
