Coconut chicken curry made in the slow cooker (stovetop directions provided, also). It’s surprisingly light, so it’s great for warmer weather! If you love curry all the time, this is one you need to try!

Zach loves curry. I don’t. It’s OK, but a little bit goes a long way for me. Once I have it, I don’t want it again for at least six months (preferably longer). Usually because it’s such a strong, heavy meal. And then I discovered this coconut chicken curry and all that changed!

This is a twist on an old Trader Joe’s recipe. I found the original to be REALLY bland, so I adapted it. Pretty much the only thing I kept was the coconut milk. 😛

If you’re looking for a lighter curry you can enjoy year-round, check out this recipe! Bonus: it’s also a freezer meal. 😀

Slow Cooker Coconut Chicken Curry

This goes really well on a bed of lemon coconut rice. So well that, if you would rather make Minute rice, I would considering adding 1-2 tablespoons of lemon juice to the slow cooker.

This coconut chicken curry is SO good! Especially as a leftover. Zach and I always recommend letting curry cool off in the fridge and sit for a day before you eat it. This boldens the flavors A LOT. The difference is really remarkable. If you have the time to do that, let me know how you like it!

To make this meal paleo, you can remove the sour cream/Greek yogurt. It adds creaminess, but it’s not necessary. If you want to make this paleo and add creaminess, use regular coconut milk instead of lite.

As much as I love broths, there’s something nice about a stew-type meal that has this much chunk to it.

If desired, you can also add half of a small head of cabbage to the crock pot before you start cooking this. I LOVE having cabbage in my curry, I just totally forgot to add it to this.

The crock pot I used was 1.5 quarts. That size works, but if you want to add anything to it, make it a 2+ quart pot.

Freezer Friendly Tips

• You can cook this ahead of time and freeze it for later. All you need to do then is dump and go when you’re ready to cook.
• Store for 6-12 months.

Budget Friendly Tips

• I used chicken thighs because they’re cheaper, but you can use whatever kind of chicken you want.
• You can use regular coconut milk if you want to add creaminess, but light is often cheaper.

Have you ever made curry in a crock pot? What did you think of it?

Slow Cooker Coconut Chicken Curry

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Serves: 4-6 Cooking Time: 5 hours

Ingredients

• 4 tbsps coconut oil
• 4 tsps curry powder
• 1 tsp red pepper flakes
• 1 1/2 tsps cinnamon
• 1 1/2 tsps salt, plus more if desired
• 1/2 tsp black pepper, plus more if desired
• 1 package of frozen stir fry vegetables
• 4 small (boneless) chicken thighs, boiled and shredded
• 1 can lite, unsweetened coconut milk
• 2 tbsps sour cream or plain Greek yogurt**
• 2 tbsps water (optional)
• cooked rice, for serving

Instructions

Slow Cooker Directions:

1: Add everything to a 2-qt crock pot and cook on low for 4-5 hours, or until thighs are cooked through (registering 160*F on a meat thermometer).

2: Cook rice according to packaged directions. Serve!

Stovetop Directions:

1: Add coconut oil to a medium-sized saucepan. Melt over medium heat. Add spices and stir for one minute over the heat, to release more flavor.

2: Add stir fry vegetables and cook for about 10 minutes, or until they soften.

3: Add chicken, cook for another 5 minutes. Pour in the coconut milk and sour cream. If desired, add more spices for more flavor or add the water to tone down some of the flavor.

Slow Cooker Coconut Chicken Curry was last modified: May 15th, 2017 by Chelsey