This is one of my favourite slow cooker curries. It’s made with chicken thigh fillets, coconut milk, shallots and lots of fragrant veggies. It’s light and pretty healthy, making for a delicious dinner and great leftovers the following day.
It’s loosely inspired by a Thai curry – with similar base ingredients in the sauce to those you’d find in a Thai red curry paste. I generally serve this curry with some plain basmati rice and homemade naan breads, but it would be delicious with potatoes or as a standalone dinner, too.
It’s mild enough for the whole family to enjoy – but you can add as much spice as you’d like with more (or less) red chillies.
How to make a fragrant coconut curry in the slow cooker
Scroll down for full recipe card and ingredient list
1. Begin by slicing the shallots, and trimming the thigh fillets of any excess fat. Then, combine these in a large bowl with the dried spices and set aside whilst you prepare the sauce.
2. Then roughly chop the veggies for the sauce, peel or trim the skin off the garlic, ginger and lime
3. Add the sauce veggies into your blender or food processor
4. And blitz until as smooth as possible
5. Then, heat a little vegetable oil into your slow cooker pan (if it’s one which can be used on the hob – else, use a frying pan for this step).
6. And add in the marinated chicken and shallots – cook for about 6 minutes on high, until the chicken has slight browning on each side
7. Then add in the coconut milk and blended vegetable sauce
8. Give it all a good stir, bring to a boil – then transfer the dish into the slow cooker
9. Put the lid on and cook on high for 4 hours or low for 6
10. Once cooked, it’s ready to eat. You might want to thicken the sauce a little, depending what you’re serving it with. If you do want to thicken the sauce, make a ‘cornflour slurry’ by combining 2 tbsp of cornflour with 4 tbsp of water – mix to make a smooth sauce and pour this into the slow cooker then stir throughout the sauce. This should instantly thicken it.
Fragrant slow cooker chicken curry
This fragrant coconut chicken curry is made easy in the slow cooker. Inspired by Thai flavours, it's a mild yet flavorful curry that the whole family can enjoy.
Ingredients
Chicken:
- 6-8 boneless chicken thigh fillets
- 2 shallots
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp oil
- Salt & Pepper
Sauce:
- 1 red bell pepper
- 1 red chilli
- 1 tbsp fresh ginger
- 3 garlic cloves
- 1 lime
- 400ml coconut milk
Instructions
- Begin by slicing the shallots and trimming any excess fat from the chicken thigh fillets. Place them in a large bowl, add the cumin, turmeric, salt, pepper, and oil. Mix to coat the chicken and set aside.
- Roughly chop the red bell pepper and red chili, and peel the garlic, ginger, and lime for the sauce.
- Add the sauce ingredients (bell pepper, chili, garlic, ginger, and lime) into a blender or food processor. Blend until as smooth as possible.
- Heat a little vegetable oil in the slow cooker pan (or use a frying pan if your slow cooker pan can't be used on the hob). Add the marinated chicken and shallots. Cook on high heat for about 6 minutes, until the chicken is browned on each side.
- Pour the coconut milk and blended vegetable sauce into the pan. Stir well to combine.
- Bring the mixture to a boil, then transfer it to the slow cooker.
- Cover with the lid and cook on high for 4 hours or low for 6 hours.
- Once cooked, the curry is ready to eat. If you prefer a thicker sauce, make a cornflour slurry by mixing 2 tablespoons of cornflour with 4 tablespoons of water. Pour the slurry into the slow cooker and stir well to thicken the sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 469Trans Fat 0g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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