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!

Ingredients

Scale

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

Instructions

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