Slow Cooker Coconut Chicken Curry

  • serves 4

This coconut chicken curry has the bold, creamy flavours we love in restaurant versions, but is a cinch to make at home, and far healthier. The method is as simple as adding ingredients to your slow cooker and setting the timer – you come home to a beautifully cooked meal that’s especially satisfying to eat as the weather gets chilly.

290 Ratings
Directions for: Slow Cooker Coconut Chicken Curry


2 lbs skinless, boneless chicken thighs, cut into cubes

1 yellow onion, diced

4 cloves garlic, minced

1" piece fresh ginger, peeled and grated

1 (15 oz) can diced tomatoes

1 cup full-fat canned coconut milk

2 Tbsp mild curry powder

1 tsp ground turmeric

½ tsp sea salt

1 heaping cup of baby spinach

Warm cooked quinoa, for serving

¼ cup fresh cilantro, roughly chopped


1. Place all ingredients except baby spinach, quinoa and cilantro in a 6-quart slow cooker. Mix well to combine, cover and set on high for 4 hours or on low for 8 hours.

2. When ready to serve, open the lid and stir in baby spinach to wilt. Ladle curry over cooked quinoa or rice with a sprinkle of fresh cilantro. Serve.

Source and Credits

Courtesy of Tamara Green

See more: Chicken, Dinner, Rice/Grain, Slow Cook, Vegetables

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