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Coconut Curry Chicken – A Deliciously Comforting Dish
Love a hearty, aromatic meal that’s easy to whip up? Try this coconut curry chicken. With tender chicken, wholesome veggies, and a mix of fragrant spices all stewed in a rich coconut milk sauce, this dish is so satisfying. Best served with naan bread and basmati rice, it’s a family favorite that will have everyone coming back for more.
What Makes This Dish So Good?
This coconut curry chicken is a symphony of flavors, thanks to succulent chicken, diced potatoes, nutritious chickpeas, and a medley of spices. It’s not just a comfort food, but a wholesome and satisfying meal that’s pretty easy to make. In fact, it might just give your preferred Thai takeaway a run for its money. So, let’s get cooking!
Prepping Coconut Curry Chicken
To make this dish as flavorful as possible, you’ll need to get your spices and seasonings ready. Here’s what you’ll need:
- Chicken Breasts: The star of the show. For a juicier option, feel free to swap with boneless chicken thighs.
- Potatoes: A staple in Thai curry, they add a soft, delicious texture.
- Chickpeas: Packed with protein and fiber, they add a nutritional punch.
- Diced Carrots: These add a splash of color and a hint of natural sweetness to balance the spices.
- Vegetable Oil: Used to sauté the onions, garlic, and ginger, it helps create a flavorful base.
- Yellow Onion: Cooked to a caramelized perfection, it enhances the overall flavor.
- Garlic: Can’t go wrong with this for a savory kick.
- Fresh Ginger: Adds a bright, slightly spicy zing.
- Tomato Paste: It thickens the sauce and enriches the flavor.
- Curry Powder: Gives the dish its distinctive flavor and a warm, mild spiciness.
- Seasonings and Spices: A mix of curry powder, turmeric, and salt and pepper for added flavor.
- Full-Fat Coconut Milk: Reduces the heat and adds a creamy touch.
- Cilantro and Rice: For fresh garnish and to soak up all the delicious flavors.
Making Coconut Curry in a Slow Cooker
Using a slow cooker allows all the delicious flavors to mingle. It’s also convenient because you can set it up in the morning and return to a hearty meal in the evening. Here’s how:
- Prep Your Chicken: Cut it into 2-inch pieces, season with salt and pepper, and sauté in a skillet over medium-high heat with 1 tablespoon of vegetable oil until just seared on all sides.
- Add Ingredients to Slow Cooker: Put your seared chicken, potatoes, chickpeas, and carrots in the slow cooker.
- Sauté Veggies: In the same skillet, sauté the onion for 3-4 minutes. Add garlic and ginger and sauté for about 1 minute more.
- Add Remaining Sauce Ingredients: Add your tomato paste, curry powder, turmeric, salt, pepper, and coconut milk to the saucepan. Whisk together well, then remove from heat.
- Cook: Pour your sauce over the chicken and veggies in the slow cooker. Cover with the lid and cook for 4 hours on high, or 8 hours on low.
- Serve: Dish it out over rice, topped with chopped cilantro.
There are also alternative cooking methods like using a stovetop, oven, or Instant Pot. Plus, there are tips to store leftovers and even make a low-carb version of this dish with cauliflower rice. So, get ready to enjoy this delightful coconut curry chicken!