Coconut Curry Chicken Thighs
Chicken thighs simmered in coconut milk with curry powder, ginger, garlic and vegetables.
Coconut Curry Chicken Thighs
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursChicken thighs simmered in coconut milk with curry powder, ginger, garlic and vegetables.
Ingredients
2 lb boneless skinless chicken thighs
1 can (13.5 ounces) full-fat coconut milk
2 tablespoons curry powder
1 yellow onion, sliced
1 red bell pepper, sliced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons tomato paste
1 teaspoon salt
2 cups baby spinach
3 cups cooked rice, for serving
2 tablespoons lime juice
Directions
- Put the onion, bell pepper, garlic and ginger in the slow cooker.
- Season the chicken with the salt and half the curry powder.
- Lay the chicken on top of the vegetables.
- Whisk the coconut milk, tomato paste and remaining curry powder together.
- Pour the sauce over the chicken.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender.
- Stir in the spinach and let it wilt for 5 minutes.
- Stir in the lime juice and taste for salt.
- Serve over rice.
Notes
- Add a can of chickpeas for extra protein. Keeps 4 days in the fridge. The sauce thickens when cold, so add a splash of water on reheating.
Why these Coconut Curry Chicken Thighs work
Thighs stay tender through a long cook, and full-fat coconut milk makes a sauce that does not break. Tomato paste adds depth. Spinach goes in at the end, so it stays green.
Lime juice at the finish lifts the whole pot.
Swaps
Light coconut milk works, but the sauce is thinner. Sweet potato can replace the bell pepper. Garam masala can go in with the curry powder.
Chicken breast dries out in this cook time, so it is not a good swap.
Serve and store
Serve over rice with naan on the side. The sauce thickens in the fridge, so add a splash of water when you reheat it, and warm it gently on the stove.
Make it your own
Taste at the end and adjust the salt and lime, because coconut milk can mute the spices. A spoonful of brown sugar or a little more curry powder can fix a flat sauce. For heat, add a pinch of chili flakes with the garlic. Fresh cilantro on top makes a nice finish, and chopped peanuts add crunch.
Coconut Curry Chicken Thighs at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken thighs, (13.5 ounces) full-fat coconut milk, curry powder, yellow onion
Tips for Coconut Curry Chicken Thighs
Add a can of chickpeas for extra protein. Keeps 4 days in the fridge. The sauce thickens when cold, so add a splash of water on reheating.
Coconut Curry Chicken Thighs FAQ
How long does Coconut Curry Chicken Thighs take?
Coconut Curry Chicken Thighs takes 6 hours of cooking after 15 minutes of prep.
How many people does Coconut Curry Chicken Thighs serve?
This recipe makes 6 servings.
What do I need to make Coconut Curry Chicken Thighs?
12 ingredients, led by boneless skinless chicken thighs, (13.5 ounces) full-fat coconut milk, curry powder, yellow onion. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
