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Slow Cooker Coconut Chicken Curry

January 25, 2011

in Chicken, Dairy free, Recipes, Slow cooking

This delicious chicken curry recipe is dairy free, relatively low fat (yes, I know there is coconut milk in there but I did skip on the butter, cream and heavy yogurt) and definitely hassle free. It couldn’t be easier to prepare. Similar to my Hungarian stew recipe, all the ingredients except the chicken are pulverized to form a creamy sauce in the food processor and poured over the chicken. Done!

The taste of this curry is the antithesis to the ease its preparation. Mild but complex and deep with flavour. It is also exceptionally yummy!

Slow Cooker Coconut Chicken Curry


1 kg (about 2lb) boneless, skinless chicken breast, cut in large cubes
1 medium onion, peeled and halved
2 garlic cloves, peeled
1 can (156ml) tomato paste
1 can coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small green pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water


1. Place chicken cubes inside slow cooker.

2. Place all the rest of the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, something wonderfully aromatic like Jasmin or Basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

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{ 19 comments… read them below or add one }

Gitte January 29, 2011 at 11:07 am

I love curry! This sounds wonderful and so easy. If I can find some Garam Masala I think I’ll have to try this.

ayallawt January 31, 2011 at 5:48 pm

Please do! you can also make your own garam masala mix if you have all the ingredients on hand. Here is a link to one recipe:

This one suggests to roast all the ingredients before grinding them but I’ve seen before recipes that do not.

Good luck and please come back to tell me if you like it!

kanmuri January 31, 2011 at 10:36 pm

This was delicious! Great recipe! A brought the leftovers at work today and my coworkers also loved it!

Stephanie S. April 1, 2011 at 12:10 pm

I made this recipe last night. It was a huge hit with the family. I think it’s now my favorite curry recipe. 🙂

ayallawt April 4, 2011 at 12:32 pm

So glad to hear that Stephanie!

Danielle April 7, 2011 at 4:33 am

I made this today and it was delicious.
I really love your method! So simple, yet tasty. Thanks for the recipe!

ayallawt April 7, 2011 at 1:09 pm

Thanks for the feedback Danielle! I’m glad you liked it! my Hungarian beef stew is done in a very similar quicky method and is equally delicious! give it a try!

Tami@nutmegnotebook April 15, 2011 at 7:37 pm

This looks amazing and I am going to try it. How many servings is this, about 4?

ayallawt April 15, 2011 at 8:44 pm

yup! about 4-5, depends on who you serve this too and what you serve this with. A heaping pile of rice will help you stretch the serving number to 5 at least.

I love this recipe. Try it and let me know how you liked it!

fittingbackin May 26, 2011 at 7:08 pm

I made this for my husband last night – WE LOVED IT. I mean seriously – it’s so thick and fabulous. We loved the flavors and made 4 large servings out of it. We did leave out the dried peppers, but they’re going in next time! Thank you for a great recipe! I’ll link to your blog when I post it next week. 🙂

ayallawt May 27, 2011 at 1:16 am

Thx Kelly!

I’m so glad you liked it. I’m all about easy, healthy and from scratch and this one fits the bill! I checked out your blogs..very pretty!

HODAYA September 3, 2011 at 11:33 pm

Lovely blog

Jessica November 15, 2011 at 6:52 pm

Would it work to cook this on high for 3 hours as opposed to on low for 6? Also, have you tried light coconut milk?

Tami@NutmegNotebook December 2, 2011 at 12:21 am

I originally saw this recipe on Three Many Cooks and I made it for the first time last night. It is delicious and the leftovers were even better for lunch today.

I will be posting about it on my blog with a link back to your blog. Thank you so much for wonderful recipe.

ayallawt December 2, 2011 at 2:42 pm

Thank you! we love this recipe too! I wasn`t aware of a similar one at Three many cooks..on my way to check it out (and your blog)!

Thx again for the feedback!

Rachel January 24, 2012 at 4:18 am

I made this tonight and it was terrific! I left out the chili peppers for the sake of my 2-year-old, and I didn’t need any more spice but my husband said it was perfect with a drop of peri-peri sauce (South African hot sauce). I also defrosted about a cup and a half of frozen peas and threw them in with about 1/2 hour left before dinner. Added nice texture and a little green! We each had seconds and will easily have enough for a big lunch tomorrow!

Judy Nimnicht August 16, 2012 at 11:02 pm

I love this recipe for the mildness in taste and easiest to prepare but did make two slight changes of omitting the garlic and substituting a yellow bell pepper for a green one (I’ve discovered the yellow ones are sweeter).

Tina Heuermann November 29, 2012 at 1:10 pm

HELLO!!! I just want to thank you for this yummy recipe!! I used the “gravy” part, simmered stove top and added a couple cups of my left over turkey. THANK YOU!!

Annette Hanley April 1, 2013 at 1:47 pm

Hi thanks for this fab recipe i make this curry at least once a week. I have also cooked the sauce on the cooker and added pre cooked chicken. All the family enjoy x

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