Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is like a warm hug in a bowl. Picture tender chicken braised in a luscious coconut milk sauce, infused with fragrant spices, and topped with crispy shallots and fresh basil. Crockpot Ravioli Casserole The aroma? It wafts through your home like an inviting siren song, making even your pet cat consider dinner plans. For more inspiration, check out this sticky honey chicken recipe recipe.

I first discovered this recipe during one of those weeknight cooking crises when my fridge resembled a barren wasteland. I stumbled upon the idea of using my trusty crockpot, and oh boy, did it save me! Ideal for cozy family dinners or impressing friends on lazy weekends, this dish promises to transport you straight to curry paradise. Butternut Squash in the Crockpot.

There’s nothing quite like watching friends devour this dish during game night; their faces lit up with delight as they ask for seconds—it’s a proud moment for any home cook.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; adjust based on your guest list size. For more inspiration, check out this cheesy mushroom chicken dish recipe.

• Coconut Milk: Use full-fat coconut milk for creaminess that will make angels sing.

• Curry Powder: A balanced blend of spices is essential; opt for fresh curry powder for maximum flavor.

• Fresh Ginger: Grate fresh ginger for that zingy warmth that complements the coconut beautifully.

• Shallots: Thinly sliced shallots add an irresistible crunch when fried to golden perfection.

• Fresh Basil: Adds a burst of freshness; choose vibrant green leaves for the best flavor.

• Vegetable Broth: Use low-sodium vegetable broth to control the saltiness while enhancing flavor.

• Lime Juice: A splash of lime juice at the end brightens everything up; don’t skip it!

• Sugar (Brown or Coconut): A hint of sweetness balances out the spices perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by washing and cutting your chicken into bite-sized pieces. Gather all your ingredients on the counter so you’re ready to rock and roll.

Sauté Shallots: In a skillet over medium heat, sauté sliced shallots in oil until they turn golden brown and crispy. Remove them from the pan and set aside; these little crunchies are magic!

Add Spices and Aromatics: In the same skillet, add grated ginger and curry powder. Stir until fragrant—about one minute—letting those spices dance around in there.

Combine Everything in Crockpot: Toss in your chicken pieces along with coconut milk, vegetable broth, sugar, and lime juice into your crockpot. Mix well to coat everything evenly.

Cook Low and Slow: Cover your crockpot and cook on low for 6-8 hours or high for 3-4 hours. You’ll know it’s done when the chicken is tender and falling apart—yum!

Add Fresh Herbs: Just before serving, stir in freshly chopped basil to bring that bright flavor alive. Serve hot over rice or with crusty bread to soak up all that delicious sauce!

Now you’re ready to indulge in this delectable Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil! Enjoy every single bite while relishing all those compliments coming your way! Chicken Linguine with Cowboy Butter.

Perfecting the Cooking Process

Start by sautéing onions and garlic for depth, then add chicken, coconut milk, and spices. Allow it all to meld together slowly in the crockpot for about 6 hours on low for tender results.

Add Your Touch

Feel free to swap chicken with tofu or chickpeas for a vegetarian twist. Add veggies like bell peppers or spinach near the end to keep them vibrant and fresh. Stuffed Pepper Soup.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave until warmed through, adding a splash of coconut milk if needed.

Cooking this dish always brings back memories of family gatherings where everyone couldn’t get enough of this deliciousness. It’s become my go-to recipe for impressing guests!

FAQ

Can I use frozen chicken in the Crockpot Coconut Chicken Curry?

Yes, but thaw it first for even cooking.

How spicy is this Crockpot Coconut Chicken Curry?

Adjust spice levels by adding more or fewer chili peppers based on preference.

Can I make this curry ahead of time?

Absolutely! It tastes even better the next day after flavors meld beautifully.

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Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

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• Author: Hellen
• Total Time: 0 hours
• Yield: Serves 4

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Description

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil is a comforting dish that effortlessly combines tender chicken with a rich coconut milk sauce and aromatic spices. This easy-to-make recipe not only dazzles your taste buds but also fills your home with a mouthwatering aroma. Topped with crispy shallots and fresh basil, this curry is perfect for cozy family dinners or impressing guests on lazy weekends. Get ready for a culinary adventure that transports you straight to curry paradise!

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp curry powder
• 1-inch piece fresh ginger, grated
• 2 shallots, thinly sliced
• 1 cup fresh basil leaves, chopped
• 1 cup low-sodium vegetable broth
• Juice of 1 lime
• 1 tbsp brown sugar

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Instructions

1. Prep chicken by cutting it into bite-sized pieces.
2. In a skillet, sauté sliced shallots in oil over medium heat until golden brown and crispy; set aside.
3. Add grated ginger and curry powder to the same skillet; stir for about one minute until fragrant.
4. In the crockpot, combine chicken, coconut milk, vegetable broth, sugar, lime juice, and sautéed shallots; mix well.
5. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
6. Stir in fresh basil before serving and enjoy hot over rice or crusty bread.

• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Category: Main
• Method: Crockpot
• Cuisine: Indian

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 380
• Sugar: 6g
• Sodium: 330mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 100mg