Slow Cooker Coconut Chicken Curry is a rich and creamy curry, made easy with curry paste and coconut milk. I always have good intentions to roast and grind my own spices, but somehow time is rarely on my side. If you are short of time, this is the next best thing!
Coconut milk is such a great ingredient, it’s easily available in supermarkets and adds so much flavour to sweet and savoury dishes. I can remember a time when it wasn’t so easy to come by and the only time you saw a coconut was when you won them at the fair!
I do remember trying to make coconut milk by soaking desiccated coconut in water, it was a very poor, thin sort of liquid, no comparison to the coconut milk in this Slow Cooker Coconut Chicken Curry.
It’s a really simple recipe, made even more convenient by cooking it in the Slow Cooker. I used Madras curry paste as it has a nice medium heat and a good curry flavour. However, you use the curry paste that you like, a Korma would be good if you prefer your curry a little milder.
Slow Cooker Coconut Chicken Curry
- 1 tsp rape seed oil
- 3 cloves of garlic
- 2 tsp grated fresh ginger
- 500 g chicken breast fillets
- 3 medium potatoes diced
- 2 tbsp curry paste
- 400 g can of coconut milk
- Heat the oil in a pan (or in the slow cooker base if you have a metal slow cooker bowl) and add the garlic and ginger.
- Cook on a medium heat for a couple of minutes.
- Add the curry paste and cook for another minute.
- Cut the chicken breasts into bite sized pieces and add to the pan.
- Cook for about 3 minutes until the outside of the chicken takes on some colour.
- Add the potatoes and mix into the spice and chicken mixture.
- Add the coconut milk.
- Spoon the curry into the slow cooker bowl and cook for 4-5 hours on low.
- Serve in a bowl with or without rice and top with toasted cashew nuts and crispy coconut
The Slow Cooker Coconut Chicken Curry can be served straight out of the slow cooker with a sprinkling of cashew nuts toasted in a dry frying pan and an extra hit of coconut with shards of toasted coconut, both of which add a lovely crunchy texture to the dish. We really enjoyed the curry, like all curries it was even better the next day.
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MORE CURRIES FROM TOP UK BLOGGERS
Kill a Cold Lentil Curry with Kale and Red Pepper – Tin & Thyme
Quick & Spicy Prawn Curry – Fab Food 4 All
Mamta’s Delicious Lucknowi-Style Lamb Biryani – Kavey Eats
Aubergine, Mushroom and Sweet Potato Massaman Curry – Planet Veggie
Slow Cooked Red Bean. Cashew and Spinach Curry – Planet Veggie
This is my entry for the Slow Cooked Challenge the monthly Linky for Slow Cooked recipes that is run by me and Lucy at Baking Queen 74, this month Lucy is hosting. Find out more on the Slow Cooked Challenge page.