Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk
Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk is a creamy, comforting meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to making it even more flavorful is to brown the chicken first. The crispy edges add a depth of flavor that’s irresistible. Serve it with my Easy No Bake Lemon Pie for a refreshing dessert. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No Bake Lemon Pie Recipe for Refreshing Desserts and Fresh Mango Slaw Recipe with Lime and Honey Dressing.
Why This Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk Is Pure Comfort
- Creamy and comforting
- Better than takeout
- Easy and hands-off
What You'll Need for Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- coconut milk
- curry powder
- onion
- garlic
- curry powder
- garam masala
- cumin
- turmeric
- salt
- pepper
- Optional: fresh cilantro
- Optional: green onions
- Optional: lime wedges
đź“ť Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best for this recipe.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking chicken in half the time → See on Amazon
- Immersion Blender — Makes it easy to blend the curry right in the slow cooker → See on Amazon
How to Make Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk
- Step 1: Season chicken breasts with salt, pepper, and 1 tablespoon of curry powder. Heat oil in a large skillet over medium-high heat and brown the chicken on both sides. Transfer to the slow cooker.
- Step 2: In the same skillet, sauté onion and garlic until softened. Add remaining curry powder, garam masala, cumin, turmeric, and cook for 1 minute. Transfer to the slow cooker.
- Step 3: Pour in coconut milk, diced tomatoes, and chicken broth. Stir well to combine. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 4: Remove chicken from the slow cooker and shred using two forks. Return to the slow cooker and stir to combine. Serve hot with your choice of toppings.
Cook's Tips for Perfect Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk
- Common mistake and fix: Don't overcook the chicken. It can become dry. To prevent this, remove it from the slow cooker when it's cooked through and shred it before returning it to the curry.
- Pro tip: For a thicker curry, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry during the last 15 minutes of cooking.
- Pro tip: To make this recipe even more flavorful, add a tablespoon of fish sauce or soy sauce to the curry before serving.
Storing & Reheating Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen or refrigerated before serving.
Freezing Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk
Freeze leftover curry for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier curry, add some red pepper flakes or cayenne pepper.
- Best substitution: If you don't have curry powder, you can use a combination of turmeric, cumin, coriander, and chili powder.
- Make-ahead: This recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your curry is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry. If it's too thick, thin it out with a little chicken broth.
Want to level up this recipe?
Slow Cooker — Hands-off cooking makes this recipe perfect for busy weeknights → Check price on Amazon
Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk
Ingredients
Main Ingredients
- chicken breasts
- coconut milk
- curry powder
- onion
- garlic
Seasonings
- curry powder
- garam masala
- cumin
- turmeric
- salt
- pepper
Optional Toppings
- fresh cilantro
- green onions
- lime wedges
Instructions
- Step 1: Season chicken breasts with salt, pepper, and 1 tablespoon of curry powder. Heat oil in a large skillet over medium-high heat and brown the chicken on both sides. Transfer to the slow cooker.
- Step 2: In the same skillet, sauté onion and garlic until softened. Add remaining curry powder, garam masala, cumin, turmeric, and cook for 1 minute. Transfer to the slow cooker.
- Step 3: Pour in coconut milk, diced tomatoes, and chicken broth. Stir well to combine. Cook on low for 6-8 hours or high for 3-4 hours.
- Step 4: Remove chicken from the slow cooker and shred using two forks. Return to the slow cooker and stir to combine. Serve hot with your choice of toppings.
Notes
- Chef tip: For a spicier curry, add some red pepper flakes or cayenne pepper.
- Best substitution: If you don't have curry powder, you can use a combination of turmeric, cumin, coriander, and chili powder.
- Make-ahead: This recipe can be made up to 2 days ahead. Store in the fridge until ready to serve.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your curry is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry. If it's too thick, thin it out with a little chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftover curry for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This recipe can be made ahead and frozen or refrigerated before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbs: 18g
- Fiber: 2g
- Sugar: 6g
- Sodium: 600mg
- Cholesterol: 95mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk FAQs
Yes, you can make this curry up to 2 days ahead. Store it in the fridge until ready to serve.
Overcooking the chicken can make it dry. To prevent this, remove it from the slow cooker when it's cooked through and shred it before returning it to the curry.
Yes, you can make this curry in the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural release.
This chicken curry pairs well with steamed rice, naan bread, or my Fresh Mango Slaw Recipe with Lime and Honey Dressing.
Yes, you can freeze leftover curry for up to 3 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Slow Cooker Chicken Curry with Coconut Milk and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
