This rich and creamy dish is packed full of healthy omega fats, and has minimal clean up. It’s a “set it, and forget it” recipe that’s always a family favorite! You can choose to pair it with rice, or vegetables for a moderate to low carb meal. Slow cooker chicken coconut curry is also gluten free, paleo, bulletproof, and autoimmune friendly.
Unlike other versions of this recipe, there’s one step in the directions that changes this from a thinner soup into a thicker consistency. Don’t miss out on that last portion of the cooking process. I believe it’s actually what makes this recipe stand out from the rest!
Slow cooker chicken coconut curry
Low Carb Monday – Slow Cooker Coconut Chicken Curry
Save Recipe
Ingredients
- 6 Chicken thighs, bone-in skin-on or 1 1/2 - 2lbs of chicken breast
- 2 tbsp Basil, fresh or dried leaves
- 1/3 cup Cilantro, fresh
- 8 cloves Garlic
- 1 tsp Ginger, fresh
- 2 Jalapenos (optional)
- 1 Red onion, large or use the whites of green onions (for bulletproof people)
- 2 (13.5 ounce) cans Coconut milk
- 1/2 tsp Chili powder (optional)
- 1 tbsp Cornstarch
- 1 1/2 tbsp Curry powder, yellow
- 3/4 tsp Pepper
- 2 tsp hymalyan sea salt
- 1 Salt and pepper (at end before serving)
- 1 tsp Oil (XCT if you are bulletproof)
- 1 tbsp Water
Instructions
- Remove the skin from the chicken. Salt and pepper each thigh or chicken breast.
- In a large skillet, add one teaspoon of oil. Cook chicken 2 minutes on each side, until they are slightly browned. Don't allow the chicken to touch. You may have to do two rounds of browning to avoid overcrowding of chicken in your skillet.
- In a slow cooker mix coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Combine the ingredients well.
- Next, add in your choice of onions (white or red), garlic, and jalapenos.
- Then, add in your seared chicken and stir the mixture well to combine.
- Cook on low for 6 - 8 hours for best results. Cook on high for 4 -5 hours.
- Once your cooking is complete, remove the chicken from the slow cooker and place it on a plate.
- Add the ginger to your slow cooker.
- In a small bowl combine 1 tablespoon of corn starch with 1 tablespoon of COLD water. Mix well until you've broken up all the lumps.
- Add the cornstarch mixture to the slow cooker and combine well.
- Shred chicken once it's cool enough to touch or shred with forks and add it back into the slow cooker.
- Place the lid back on the slow cooker and allow it to cook for 10 more minutes.
- Add your choice of salt and pepper. Add in cilantro.
- Serve this dish warm with vegetables (for low carb version) or a small side of rice. You can also opt to serve it with cauliflower rice.
https://fittipdaily.com/slow-cooker-coconut-chicken-curry-17004/
Save Recipe
Ingredients
- 6 Chicken thighs, bone-in skin-on or 1 1/2 - 2lbs of chicken breast
- 2 tbsp Basil, fresh or dried leaves
- 1/3 cup Cilantro, fresh
- 8 cloves Garlic
- 1 tsp Ginger, fresh
- 2 Jalapenos (optional)
- 1 Red onion, large or use the whites of green onions (for bulletproof people)
- 2 (13.5 ounce) cans Coconut milk
- 1/2 tsp Chili powder (optional)
- 1 tbsp Cornstarch
- 1 1/2 tbsp Curry powder, yellow
- 3/4 tsp Pepper
- 2 tsp hymalyan sea salt
- 1 Salt and pepper (at end before serving)
- 1 tsp Oil (XCT if you are bulletproof)
- 1 tbsp Water
Instructions
- Remove the skin from the chicken. Salt and pepper each thigh or chicken breast.
- In a large skillet, add one teaspoon of oil. Cook chicken 2 minutes on each side, until they are slightly browned. Don't allow the chicken to touch. You may have to do two rounds of browning to avoid overcrowding of chicken in your skillet.
- In a slow cooker mix coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Combine the ingredients well.
- Next, add in your choice of onions (white or red), garlic, and jalapenos.
- Then, add in your seared chicken and stir the mixture well to combine.
- Cook on low for 6 - 8 hours for best results. Cook on high for 4 -5 hours.
- Once your cooking is complete, remove the chicken from the slow cooker and place it on a plate.
- Add the ginger to your slow cooker.
- In a small bowl combine 1 tablespoon of corn starch with 1 tablespoon of COLD water. Mix well until you've broken up all the lumps.
- Add the cornstarch mixture to the slow cooker and combine well.
- Shred chicken once it's cool enough to touch or shred with forks and add it back into the slow cooker.
- Place the lid back on the slow cooker and allow it to cook for 10 more minutes.
- Add your choice of salt and pepper. Add in cilantro.
- Serve this dish warm with vegetables (for low carb version) or a small side of rice. You can also opt to serve it with cauliflower rice.
- If you’re on the paleo diet, bulletproof, or autoimmune meal plans, you will want to remove the corn starch in the last part of the recipe. You can substitute in a gluten free ingredient such as Gar gum, xanthum gum.
Here’s a quick conversion chart to keep handy when you are changing ingredients. I would assume that cornstarch would fall under the same consistency of Tapioca starch or xantham gum . So, for this recipe if you want to remove the tablespoon of cornstarch, add in one tablespoon of tapioca starch in it’s place, or 1/4 tsp of xantham gum. It’s always best to mix it with the water COLD then add it into your hot mixture to avoid clumping.
Slow cooker chicken coconut curry is easy to clean up and has multidimensional flavors that many healthy recipes are missing. The rich flavor of cream with the kick of spice and the detoxifying curry keeps your tastebuds guessing with each bite.
Adria Ali
Leave a Reply