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Slow Cooker Coconut Chicken Curry

Janice Pattie
Slow Cooker Coconut Chicken Curry is a rich and creamy curry, made easy with curry paste and coconut milk.
5 from 3 votes
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Course Main Course
Cuisine British
Servings 4
Calories 454 kcal


  • 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


Calories: 454kcalCarbohydrates: 24gProtein: 32gFat: 26gSaturated Fat: 19gCholesterol: 80mgSodium: 174mgPotassium: 1351mgFiber: 4gVitamin A: 1220IUVitamin C: 22mgCalcium: 87mgIron: 9.1mg