My older children love this dish, my third child hates anything with chicken in it, so she doesn’t count, and my youngest won’t eat anything with a sauce on it, so that only kind of counts – because, she is definitely not the only child with that opinion. But I LOVE it. I especially love it with fresh basil that I grow in my house. This and chimichurri sauce are two of my favorite uses for my fresh basil.
I grow my basil in my office, which is technically the living room, since it’s the room you see right when you come in the house. But in my house, you walk in to a “greeenhouse” with tons of plants and herbs growing on wire shelves with grow lights. It’s my sanctuary, especially in the winter. I also grow most of the flowers, vegetables and herbs that I grow in our yard too.
Here are some substitutions and adaptations for this coconut curry chicken:
- Every time I use chicken thighs in a recipe someone asks me if they can substitute chicken breasts. Sure. I suppose you can, but chicken breasts are meant for recipes you cook with high heat quickly, like chicken nuggets, pieces of chicken in pasta or in my lemon chicken. Chicken thighs are best for recipes where you cook low and slow, like this one! Using chicken thighs in a crock pot makes them really tender and it’s a lot harder to dry out chicken thighs. Chicken breasts in this recipe would be tough and dry. Bonus! Chicken thighs are usually cheaper than chicken breasts.
- I often make this recipe in a pan on the stovetop. It’s pretty much the same process. Just let it cook until the chicken is nice and tender, about an hour or so.
- If you haven’t tried coconut milk in the crock pot before, you will be pleasantly surprised at how well it tenderizes the meat.
- This can easily be made in the Instant Pot. Just throw everything in up until the tapioca starch and push the Meat button. Tender like the crock pot and much faster.
- I’m really picky about my spices. I really do think that the Spice Hunter curry is the bomb (and no one is paying me to tell you that). They just have so much more flavor than other spices, especially their curry powder. There are purchase options after the recipe.
This coconut curry chicken recipe gets so tender and flavorful in the crock pot. I crave it all the time!
- 6 Chicken Thighs boneless, skinless
- 1 can (13.5 oz) Coconut Milk
- 2 Tbl Coconut Oil
- 1 Onion, cut in half and sliced lengthwise
- 1 Jalapeno, chopped (seeds removed for less heat, if desired)
- 1 Tbl Chopped Garlic
- 1 Tbl Fresh Ginger, grated
- 1 tsp Sea Salt
- 1 Tbl + Spice Hunter Curry Powder
- 2 tsp Tapioca Starch
- Juice of 1 small Lime
- 15-20 Fresh Basil Leaves
Place the chicken in a slow cooker and pour the coconut milk over the top. Place the lid on the slow cooker and turn the heat to medium for an 8 hour cook time, or high, for a 4 hour cook time.
One hour before the chicken is finished cooking, place the coconut oil in a saute pan and melt over medium/high heat. Add the onion and jalapeno to the pan and saute for 3-4 minutes, or until onion begins to soften. Add the garlic, ginger, salt, curry powder, and tapioca starch. Stir into the vegetables until coated and saute for another 30 seconds.
Add the vegetables to the slow cooker and gently stir in until combined. Let curry cook for another 45 minutes to an hour. Liquid should thicken slightly in this time. Taste the curry and add salt and pepper, as needed. Lightly shred the chicken.
Add the lime juice and basil to the curry and stir until leaves are distributed through the curry. Serve hot over cauliflower rice.
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Coarse Real Salt - Amazon
Bob's Red Mill - Thrive Market