Description
Crockpot Chicken Curry with Coconut and Shallot is a comforting dish that transforms tender chicken into a flavorful, aromatic meal. The rich coconut milk melds beautifully with shallots and spices, creating a delightful curry that’s perfect for busy weeknights. Simply set it in your crockpot and come home to a warm, inviting dinner ready to be enjoyed over rice or with naan.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 can (13.5 oz) full-fat coconut milk
- 4 shallots, chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp curry powder
- 1 cup low-sodium vegetable broth
- 2 cups fresh spinach or kale
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Chop the chicken, shallots, garlic, and ginger into bite-sized pieces.
- In a skillet over medium heat, sauté the shallots in a bit of oil until translucent. Add garlic and ginger until fragrant.
- Add the chicken and curry powder to the skillet; stir until coated and slightly browned.
- Transfer the mixture to your crockpot. Pour in coconut milk and vegetable broth; mix gently.
- Cook on low for 6 hours or high for 3 hours until the chicken is tender.
- In the last 15 minutes of cooking, stir in spinach or kale and lime juice.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low (or 3 hours on high)
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg