Slow Cooker Coconut Curry Chicken

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Prep time: 00:20 HR
Cook time: 05:00 HR


Serves: 5-6

Slow Cooker Coconut Curry Chicken is a meal that practically makes itself! Blend with exotic flavors, this savory dish is an easy achiever. The coconut gives the curry a really smooth, silky texture and mixes really well with all the herbs and spices the chicken cooks in. It’s not too spicy, but has tons of flavor! The sweetness from the coconut and the earthy tones from the curry balance each other perfectly. But you have to marinate it well. Curry is a spice. Just like cumin in Mexican dishes or garlic in Italian dishes, curry is the salt and pepper of Indian food. And it’s crazy-amazingly-delicious. It has a fragrant spice blend and a good dose of aromatics such as garlic, this dish sings with flavor. It’s mellowed out with rich coconut milk and served over steamed rice; comfort food at its finest.


  • 2 lb boneless skinless chicken breasts or chicken thighs, pounded thin and chopped into bite-size pieces
  • 2 potatoes, peeled and chopped
  • 1 onion, chopped 1 clove garlic, minced
  • 1 can Island Sun Coconut Milk (400ml)
  • 1 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large red bell pepper, seeded and chopped
  • 1 tablespoon curry powder
  • 1 tablespoon Laila Garam Masala Paste
  • 1 tablespoon raisins/cashews, or to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon flaked coconut, or to taste
  • 2 tablesppon water


Place chicken, potatoes, red bell pepper, onion, garlic, coconut milk in a slow cooker, process together until mixture is smooth.

Add chicken broth, curry powder, garam masala paste salt, and black peppe rmix well and thicken the mixture then pour it into the cooker and Cook on Low for 4 hours.  

Mix cornstarch with water and pour it into the cooker until thickened, about an hour more. Top with raisins, cashews and coconut flakes to serve.