Nothing says comfort like a quick and easy weeknight meal, and this crockpot coconut curry chicken delivers just that! The rich, creamy sauce envelops tender chicken, making it a dish that’s both satisfying and inviting. Perfect for busy evenings, it lets you unwind while the flavors meld beautifully in your slow cooker. This recipe is sure to become a family favorite, served over rice or with warm naan, creating a cozy moment around the dinner table.
Table of Contents
Quick and Easy Weeknight Meal Crockpot Coconut Curry Chicken
Ingredients for Coconut Curry Chicken
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cups mixed vegetables (like bell peppers, carrots, and snap peas)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
Step-by-Step Instructions
- Start by placing the potatoes, onion, garlic, and ginger at the bottom of the crockpot.
- Lay the chicken on top of the vegetables.
- In a bowl, mix the coconut milk, red curry paste, soy sauce, and brown sugar. Pour this mixture over the chicken.
- Add the mixed vegetables and season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Once cooked, shred the chicken with two forks right in the crockpot and stir to combine with the sauce.
- Garnish with fresh cilantro before serving over rice or with naan.
Tips for Perfecting Your Coconut Curry
For a little extra richness, adding a splash of lime juice just before serving brightens the flavors beautifully. Also, if you prefer a thicker curry, let it simmer uncovered for the last 30 minutes of cooking. If you like a bit more heat, feel free to add extra red curry paste or a sprinkle of chili flakes!
Variations and Additions
Ingredient Substitutions
- Swap out chicken thighs for tofu for a vegetarian option.
- Use vegetable broth instead of coconut milk for a lighter version.
- Feel free to experiment with seasonal vegetables like zucchini or spinach.
Serving Suggestions
This coconut curry chicken pairs wonderfully with jasmine rice or quinoa. For a fun twist, serve it with warm naan or even over cauliflower rice for a low-carb alternative. Don’t forget to top it with fresh cilantro and serve lime wedges on the side for that extra burst of flavor!
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of coconut milk to restore the creamy texture. To reheat, simply warm it on the stove over medium heat until heated through, stirring occasionally.
FAQs
How long can you keep coconut milk curry in the fridge?
You can keep coconut milk curry in the refrigerator for up to 3 days in an airtight container.
How do you cook a whole chicken in a slow cooker with coconut milk?
To cook a whole chicken in a slow cooker, place the chicken breast-side up, pour coconut milk and your desired seasonings around it, and cook on low for 6-8 hours or until fully cooked.
How much time is needed for chicken curry?
This quick and easy chicken curry takes about 15 minutes of prep time and 3-7 hours of cooking time, depending on your slow cooker settings.
How long should you slow cook chicken curry?
Slow cook chicken curry on low for 6-7 hours or on high for 3-4 hours for the best results.
More Delicious Recipes to Try Next
- Slow Cooker Creamy Sausage Tortellini
- Crockpot Healthy White Chicken Chili
- Slow Cooker Chicken Stew Recipe
- Pumpkin Chicken Curry
- Crockpot Chicken Tacos
Conclusion
This quick and easy weeknight meal crockpot coconut curry chicken is the ultimate comfort dish. Not only is it simple to make, but it also fills your home with the enticing aroma of spices and coconut. For more recipe inspiration, check out Elly’s recipes on Pinterest. With every bite, you’ll be transported to a world of flavor that is sure to make your weeknight dinners something special.
Quick and Easy Weeknight Meal Crockpot Coconut Curry Chicken
Equipment
- Mixing bowl
- baking pan
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.