Description
Crockpot Chicken Curry with Coconut and Shallot is a delightful, aromatic dish that transforms your kitchen into a Southeast Asian paradise. This easy-to-make curry features tender chicken thighs simmered in rich coconut milk, fragrant spices, and sweet shallots, making it perfect for family dinners or gatherings. With minimal prep and maximum flavor, this dish will impress your guests while providing comfort on busy nights.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) full-fat coconut milk
- 4 shallots, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 2 cups low-sodium vegetable broth
- 2 cups spinach or kale (optional)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Chop the shallots and mince the garlic. Slice chicken thighs into bite-sized pieces.
- In a skillet over medium heat, sauté shallots and garlic until fragrant (3-4 minutes).
- Add sliced chicken to the crockpot; season with salt and pepper.
- Pour in coconut milk, vegetable broth, grated ginger, curry powder, and optional greens. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Squeeze fresh lime juice over the curry before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 366
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 100mg