Crockpot Coconut Curry Chicken
A comforting one-pot meal featuring chicken, coconut milk, and aromatic spices, perfect for busy lifestyles.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 can coconut milk (14 oz)
- 1 cup chicken broth
- 3 tablespoons red curry paste
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups diced vegetables (e.g., carrots, bell peppers, or zucchini) Feel free to customize your vegetable choice.
- 1 cup frozen peas Add them towards the end of cooking.
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice or basmati rice, for serving
Instructions
Preparation
- Cut the boneless, skinless chicken breasts or thighs into bite-sized cubes.
- Dice your vegetables of choice like carrots, bell peppers, or zucchini.
- Finely chop the onion, mince the garlic cloves, and grate the fresh ginger.
Cooking
- In your crockpot, combine the cubed chicken, diced vegetables, chopped onion, minced garlic, and ginger.
- Pour in the can of coconut milk and chicken broth. Then, add the red curry paste, ground turmeric, and ground cumin. Stir well to distribute the ingredients.
- Add salt and pepper to taste, adjusting later if needed.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- About 20 minutes before serving, stir in the frozen peas.
- After cooking, taste the curry and adjust any spices or seasoning if necessary. Garnish with freshly chopped cilantro before serving.
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Notes
For variations, consider using tofu or chickpeas for a vegetarian version. Adjust the spice level by modifying the amount of red curry paste.