
This slow cooker coconut chicken curry is rich, warming, and ideal for busy days. Tender chicken thighs simmer with coconut milk, tomatoes, curry paste, and sweet potato for a deeply flavorful dinner with very little hands-on work.
For the best flavor, heat the oil in a frying pan over medium heat. Cook the red onion for 6-8 minutes until softened, then add the chicken and sear for 3-4 minutes until lightly browned on all sides. Stir in the garlic and ginger, cook for 1 minute until fragrant, then add the curry paste and cook for 1 more minute.
Transfer everything to the slow cooker. Add the coconut milk, chopped tomatoes, and sweet potato or butternut squash, then stir well to combine. If you want a quicker prep method, you can skip the browning step and add all ingredients except the oil and garnishes straight to the slow cooker.
Cover and cook on high for 5 hours or low for 8 hours, until the chicken is tender and fully cooked and the vegetables are soft. Remove the lid for the final 1 hour to help the sauce thicken. Serve hot with rice or naan, then finish with fresh coriander and sliced red chilli if desired.
Use butternut squash instead of sweet potato if preferred. For a milder curry, choose a mild curry paste or reduce the amount slightly. Leftovers keep well in the fridge for up to 3 days and can be frozen for up to 3 months.




