Slow Cooker Coconut Curry Chicken is bursting with savory flavor and is a perfect easy weeknight meal!
Recently I made my first ever purchase from Etsy! I bought a curtain valance for the kitchen window, if I love it I’ll be sure to share a photo on Instagram. I don’t know what took me so long to finally buy something there, it’s such an awesome site. I think what has drawn me away in the past is the sheer number of people selling products there, it’s so overwhelming! I wish I could “window shop” the best Etsy stores but I don’t know how to find them. If you have any favorites or suggestions for awesome shops on Etsy, let me know!! I’d love to follow more stores and buy more handmade items. What have you recently purchased there?
I love the idea of purchasing hand made items and supporting small businesses almost as much as I love the idea of making homemade food. Just knowing that what you are buying, wearing, and eating came from a person’s labor of love makes it that much more enjoyable. Luckily not all recipes for homemade meals have to be super labor intensive. This Slow Cooker Coconut Curry Chicken utilizes both the slow cooker and the food processor/blender to do a lot of the work for you. Plus it’s absolutely bursting with flavor and smells intoxicating while it’s cooking!
Taste: Full of complex savory flavor. Be sure to include the seeds from the jalapeno for a little spice!
Texture: I love the big chunks of tender potato and carrot alongside the meaty bites of chicken. The sauce is rich and thick and is wonderful for dipping chewy naan bread into!
Ease: Very easy, just some prep work required. Luckily the food processor/blender does most of the work!
Appearance: A little plain but beautiful in its own way… right??
Pros: Easy slow cooker meal that’s perfect for a weeknight dinner.
Would I make this again? Absolutely!
How to make Slow Cooker Coconut Curry Chicken
Garam masala is a spice mixture that can be found in many grocery stores or at specialty or ethnic food stores. You can make your own if you can’t find it.
Chicken thighs are my favorite in this recipe because they’re so tender, but you can use boneless skinless breasts too. You may want to shave 30 minutes or so from the cooking time to prevent the breasts from drying out.
2 pounds boneless skinless chicken thighs, cubed
5 large carrots, peeled and chopped
3 large red potatoes, peeled and chopped
1 large bell pepper, seeded and chopped
1 medium onion, peeled and quartered
2 cloves garlic, peeled
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1 tablespoon curry powder
1 tablespoon garam masala
1 jalapeno with seeds
2 tablespoons water
1 1/2 tablespoons cornstarch
Cooked rice and Naan bread for serving
Place the chicken, carrots, and potatoes in a slow cooker.
Place the bell pepper, onion, garlic cloves, tomato paste, coconut milk, salt, curry powder, garam masala, and jalapeno in a food processor or blender and process together until mixture is mostly smooth. Pour the sauce over the chicken mixture, mixing well to combine. Cover and cook on low for about 4 to 6 hours.
An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. When the sauce is to your desired thickness, turn slow cooker to the warm setting until ready to serve.
Serve over rice, with naan bread.
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