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Crockpot Coconut Chicken Curry – A Creamy, Comforting Weeknight Meal

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A creamy, aromatic chicken curry slow-cooked with coconut milk, warming spices, and tender vegetables — perfect for easy dinners.

Ingredients

Scale

  • 2 lbs boneless, skinless chicken thighs

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tbsp fresh grated ginger

  • 2 tbsp curry powder

  • 2 tbsp tomato paste (or 1/2 cup crushed tomatoes)

  • 1 cup chicken broth

  • 1 red bell pepper, sliced

  • 2 carrots, peeled and sliced

  • 1/2 cup frozen peas (added at the end)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tbsp lime juice or rice vinegar

  • Fresh cilantro, for garnish

Instructions

  • Optional: Sauté onions in a skillet until soft for added flavor.

  • Add chicken, onion, garlic, ginger, curry powder, tomato paste, bell pepper, carrots, coconut milk, and broth to the crockpot. Stir to combine.

  • Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.

  • Shred or cube the chicken, then stir in peas and lime juice. Cook 15–30 minutes more.

  • Season to taste and serve over rice. Garnish with cilantro.

Notes

  • For a richer curry, use 2 cans of coconut milk.

  • Swap chicken for chickpeas or tofu for a vegan version.

  • Store leftovers in the fridge up to 4 days or freeze for 3 months.

Find it online: https://feasttrove.com/crockpot-coconut-chicken-curry-a-creamy-comforting-weeknight-meal/