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Crockpot Curry Chicken with Potatoes, Carrots, and Coconut Milk Recipe

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  • Author: Sara
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings

Description

This Crockpot Curry Chicken recipe offers a flavorful and comforting slow-cooked meal featuring tender chicken, golden potatoes, carrots, and a rich coconut curry sauce, perfect for an easy weeknight dinner or meal prep.

Ingredients

Liquid and Sauce Ingredients

  • ½ cup low-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1½ tablespoons curry powder
  • 13.5 ounces coconut milk (1 can)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice (from 1 lime)

Spices and Seasonings

  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 cloves garlic (minced)
  • 1 (1-inch piece) fresh ginger (grated)

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 4 golden potatoes (cubed)
  • 2 carrots (sliced)
  • 1 onion (diced)

Garnishes

  • Fresh cilantro
  • Chopped cashews or peanuts

Instructions

  1. Prepare the sauce: Whisk together the chicken broth, low-sodium soy sauce, brown sugar, curry powder, kosher salt, ground black pepper, minced garlic, and grated fresh ginger directly in the crockpot to create the curry base.
  2. Add main ingredients: Place the cut chicken breasts, cubed potatoes, sliced carrots, and diced onion into the crockpot and stir well to coat all ingredients evenly with the sauce mixture.
  3. Cook curry: Cover the crockpot and cook on HIGH for 3-4 hours or on LOW for 4-6 hours until the chicken is cooked through and the vegetables are tender.
  4. Add coconut milk: Uncover the crockpot and stir in the coconut milk to impart a rich creaminess to the curry.
  5. Prepare thickening mixture: In a small bowl, mix 2 tablespoons of all-purpose flour with 2 tablespoons of water until smooth to create a slurry that will thicken the curry sauce.
  6. Thicken the curry: Stir the flour slurry into the crockpot curry, then cover and cook on HIGH for an additional 15-30 minutes until the sauce has thickened to your desired consistency.
  7. Final stir and rest: Give the curry a good stir; if the sauce is still too thin, turn off the crockpot and let it sit uncovered for a few minutes to allow further thickening.
  8. Finish and garnish: Squeeze fresh lime juice over the curry for brightness, then garnish with chopped fresh cilantro and chopped cashews or peanuts for added flavor and texture.
  9. Serve: Serve the curry hot, paired with steamed basmati rice and warm naan bread for a complete meal.

Notes

  • Using low-sodium broth and soy sauce helps control the salt content; adjust according to taste.
  • Cutting the chicken and vegetables into uniform bite-sized pieces ensures even cooking.
  • The flour slurry is essential for thickening the curry; mix it well to avoid lumps.
  • Cooking times may vary slightly depending on your crockpot model and settings.
  • Garnishing with nuts adds a delightful crunch and flavor contrast.
  • This recipe pairs beautifully with basmati rice and naan for an authentic curry experience.
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Indian-inspired

Find it online: https://sarabaking.com/crockpot-curry-chicken-with-potatoes-carrots-and-coconut-milk-recipe/