Coconut Chicken Curry
A rich and flavorful dairy- and soy-free chicken curry made with creamy coconut milk and warming spices.
Equipment
- Crockpot (notes: 6-quart or larger)
- Cutting board (notes: for prepping ingredients)
- Chef’s knife (notes: for chopping)
Ingredients
- 2 lbs Chicken thighs notes: boneless, skinless
- 1 can Coconut milk notes: full-fat
- 1 Medium onion notes: diced
- 3 Garlic cloves notes: minced
- 1 tbsp Fresh ginger notes: grated
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1/2 tsp Cayenne pepper notes: optional, for heat
- 1 cup Chicken broth notes: or water
- 2 Medium potatoes notes: peeled and diced
- 1 Medium carrot notes: sliced
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tbsp Olive oil
Instructions
- Heat olive oil in a skillet over medium heat and sear the chicken thighs for 2-3 minutes per side. Transfer to the crockpot.
- In the same skillet, sauté onion, garlic, and ginger until fragrant (about 3 minutes), then add to the crockpot.
- Add coconut milk, chicken broth, curry powder, turmeric, cayenne (if using), diced potatoes, carrot slices, sea salt, and black pepper to the crockpot. Stir to combine.
- Cover and cook on low for 4 hours or until the chicken is tender and the vegetables are cooked through.
- Taste and adjust seasoning as needed.
- Serve hot over steamed rice, garnished with fresh cilantro or lime wedges if desired.
Notes
For a vegetarian option, substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.