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–+ servings

Crockpot Coconut Curry Chicken

A comforting dish with creamy coconut and vibrant spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs cubed
  • 1 14 oz can coconut milk
  • 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)
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Fresh cilantro chopped, for garnish
  • Cooked jasmine rice or basmati rice for serving

Method
 

  1. Begin by cutting your boneless chicken breasts or thighs into bite-sized cubes and season with salt and pepper.
  2. In a large bowl or directly in your crockpot, combine the coconut milk and chicken broth. Stir in the red curry paste along with ground turmeric and cumin.
  3. Add the finely chopped onion, minced garlic, and grated ginger into the mixture.
  4. Add your diced vegetables and stir them into the coconut curry base until they're well-coated.
  5. Gently fold your seasoned chicken pieces into the mixture in the crockpot.
  6. Cover your crockpot and set it on low for about 6 hours or high for around 3 hours.
  7. About 30 minutes before serving, add in your frozen peas and sprinkle freshly chopped cilantro over your dish just before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 20g

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