Crockpot Chicken Curry with is my go-to dish for busy weeknights. The aroma of spices wafting through the house instantly transports me to my favorite Indian restaurant. My first encounter with this comforting dish was during a family gathering, where my aunt served a creamy, flavorful chicken curry that left everyone asking for seconds. Now, I make my own version in the crockpot, and the best part is that it’s incredibly easy! You can toss everything into the slow cooker, go about your day, and come home to a delicious meal waiting for you. Let’s get cooking!
H2: Why You’ll Love This Crockpot Chicken Curry with
- It’s a family-friendly meal that everyone will enjoy.
- Perfect for busy weeknights with minimal prep time.
- Packed with flavor thanks to the coconut milk and spices.
- A healthy option, especially if you use lean chicken thighs.
- Gluten-free and adaptable for various diets.
- This easy crockpot chicken curry requires just a few ingredients.
H2: Ingredients for Crockpot Chicken Curry with
Here’s everything you need for this delicious Crockpot Chicken Curry with:
- 2 pounds boneless, skinless chicken thighs – they stay tender throughout cooking.
- 1 can (14 oz) coconut milk – adds creaminess and depth of flavor.
- 1 cup chicken broth – for moisture and flavor enhancement.
- 2 tablespoons red curry paste – the star of this dish, bringing heat and spice.
- 1 tablespoon fish sauce – adds umami and a savory touch.
- 1 tablespoon brown sugar – balances the spices and adds sweetness.
- 1 medium onion, chopped – for a base flavor.
- 4 cloves garlic, minced – for aromatic goodness.
- 1 tablespoon ginger, minced – adds warmth and spice.
- 1 bell pepper, sliced – for sweetness and color.
- 2 carrots, sliced – adds texture and sweetness.
- 1 cup snap peas – for a crunchy finish.
- Salt and pepper to taste – to enhance all flavors.
- Fresh basil leaves, for garnish – adds a fresh pop!
H2: How to Make Crockpot Chicken Curry with
Creating this awesome Crockpot Chicken Curry with is simple if you follow these steps:
- Step 1: In a small saucepan, heat olive oil over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes. Stir in chopped basil, salt, and pepper. Remove from heat and set aside.
- Step 2: Season the chicken thighs with salt and pepper. Place them at the bottom of the crockpot.
- Step 3: Add the chopped onion, minced garlic, and ginger over the chicken.
- Step 4: In a separate bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Pour this mixture over the chicken and vegetables in the crockpot.
- Step 5: Layer the sliced bell pepper, carrots, and snap peas on top of the sauce.
- Step 6: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Step 7: When done, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Step 8: Drizzle the prepared shallot-basil oil over the curry and mix well.
- Step 9: Check the seasoning and adjust with more salt, pepper, or fish sauce as needed.
- Step 10: Serve the curry hot, garnished with fresh basil leaves.
H2: Pro Tips for the Best Crockpot Chicken Curry with
These tricks guarantee success every time:
- Choose high-quality coconut milk for a rich flavor.
- Don’t skip the fish sauce; it adds a depth of flavor.
- Feel free to adjust the spice level by adding more or less red curry paste.
H3: What’s the secret to perfect Crockpot Chicken Curry with?
The key is to allow the chicken to marinate in the sauce for at least a few hours before cooking for maximum flavor.
H3: Can I make Crockpot Chicken Curry with ahead of time?
Yes! You can prepare everything the night before, refrigerate it, and simply turn on the crockpot in the morning.
H3: How do I avoid common mistakes with Crockpot Chicken Curry with?
Avoid overcooking! Check the chicken at the minimum time to ensure it remains tender and juicy.
H2: Best Ways to Serve Crockpot Chicken Curry with
Serve this delicious Crockpot Chicken Curry with over steamed rice or quinoa for a complete meal. You can also pair it with naan bread for dipping or serve it with a fresh salad on the side. For an exciting twist, consider adding a dollop of yogurt on top to balance the spices. A side of crunchy pickles can also elevate the dish!
H2: Nutrition Facts for Crockpot Chicken Curry with
Per serving (recipe makes 4-6 servings):
- Calories: 400
- Fat: 25g
- Saturated Fat: 15g
- Protein: 25g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used.
H2: How to Store and Reheat Crockpot Chicken Curry with
To store, let the curry cool down before transferring it to airtight containers. It can be kept in the fridge for 3-4 days or frozen for up to 3 months. When reheating, simply warm it on the stove or microwave until heated through. If it’s too thick, add a splash of chicken broth to loosen it up.
H2: Frequently Asked Questions About Crockpot Chicken Curry with
What is crockpot chicken curry?
Crockpot chicken curry is a flavorful dish made by slow-cooking chicken, vegetables, and spices in a crockpot, often featuring coconut milk for creaminess.
Can I use other proteins in this recipe?
Absolutely! You can substitute chicken with shrimp or fish, just adjust the cooking time to prevent overcooking.
How long to cook chicken curry in a crockpot?
Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
H2: Variations of Crockpot Chicken Curry with You Can Try
Feel free to experiment with delicious crockpot chicken curry variations. Try adding different vegetables such as zucchini or butternut squash for a seasonal twist. You can also make it vegan by substituting chicken with chickpeas and using vegetable broth. If you’re a fan of heat, try adding some diced jalapeños or chili flakes for a spicy kick!
Print
Crockpot Chicken Curry with Coconut Bliss
- Total Time: 6-8 hours 15 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Crockpot Chicken Curry with Coconut and Shallot-Basil Oil
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, sliced
- 2 carrots, sliced
- 1 cup snap peas
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- In a small saucepan, heat olive oil over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes. Stir in chopped basil, salt, and pepper. Remove from heat and set aside.
- Season the chicken thighs with salt and pepper. Place them at the bottom of the crockpot.
- Add the chopped onion, minced garlic, and ginger over the chicken.
- In a separate bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Pour this mixture over the chicken and vegetables in the crockpot.
- Layer the sliced bell pepper, carrots, and snap peas on top of the sauce.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- When done, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Drizzle the prepared shallot-basil oil over the curry and mix well.
- Check the seasoning and adjust with more salt, pepper, or fish sauce as needed.
- Serve the curry hot, garnished with fresh basil leaves.
Notes
- You can use shrimp or fish instead of chicken, adjusting the cooking time accordingly to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
