Slow Cooker Coconut Chicken Curry

Name: Slow Cooker Coconut Chicken Curry
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6
Ingredients: 8 skinless and boneless chicken thighs, chopped into chunks; 500 g sweet potato or butternut squash, roughly chopped; 1 red onion, finely chopped or sliced; 4 clove garlic, crushed or finely grated; 1 thumb-sized piece of ginger, finely grated; 400 g chopped tomatoes; 400 ml coconut milk; 6 tbsp curry paste; 1 tbsp vegetable or sunflower oil; 1 handful fresh coriander, roughly chopped; 1 red chilli, sliced

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.

Servings6 Portions

Prep Time20 Mins

Cook Time480 Mins

Difficulty

Easy

Ingredients

skinless and boneless chicken thighs, chopped into chunks
8
sweet potato or butternut squash, roughly chopped
500 g
red onion, finely chopped or sliced
1
garlic, crushed or finely grated
4 clove
thumb-sized piece of ginger, finely grated
1
chopped tomatoes
400 g
coconut milk
400 ml
curry paste
6 tbsp
vegetable or sunflower oil
1 tbsp
fresh coriander, roughly chopped
1 handful
red chilli, sliced
1

Step-by-Step Instructions

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.

Chef's Tips

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.