Slow Cooker Chicken Curry with Coconut Milk
This easy and delicious slow cooker chicken curry is perfect for busy weeknights! Great flavor, tender chicken, and almost no work!
Servings: 6 servings
Calories: 497kcal
Equipment
Ingredients
- 2 lb boneless skinless chicken thighs
- 30 oz coconut milk
- 2 TBSP dried basil leaves
- 2 tsp salt
- 1.5 TBSP yellow curry powder
- ½ tsp mild chili powder
- 1 large red onion chopped
- 6 cloves garlic minced
- 1 small can diced green chiles
- 1 TBSP cornstarch
- 1 TBSP COLD water
- 1 tsp fresh ginger minced
- ½ cup fresh cilantro chopped
Instructions
- Place the chicken into the slow cooker.
- In a medium bowl, whisk together the coconut milk, basil, salt, curry powder, onion, garlic, ginger and green chiles.
- Pour the sauce over the chicken.
- Place the lid on the slow cooker and cook on low for 6 hours.
- Remove the lid and use a fork to shred the chicken.
- In a small bowl, whisk together the COLD water and cornstarch.
- Add this to the slow cooker and stir to mix thoroughly.
- Place the lid back on and allow to cook for another 10 minutes.
- Sprinkle the cilantro on top.
- Serve with rice and/or naan.
Nutrition
Serving: 1g | Calories: 497kcal | Carbohydrates: 10g | Protein: 38g | Fat: 36g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 883mg | Potassium: 992mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 8mg
