Slow Cooker Coconut Chicken Curry | Easy Recipe | Kid-Friendly

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are less expensive than breasts.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and using turmeric and cumin is cost-effective.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is often cheaper.

Peel and chop the potatoes.

Chop the onion.

Place the chopped potatoes and onion in the bottom of the slow cooker.

Layer the chicken over the potatoes and onion.

Optionally, season the chicken with salt and pepper or mix it with the sauce.

In a separate bowl, mix the coconut milk, chicken broth, curry powder, salt, and pepper.

Stir the mixture and pour it over the chicken in the slow cooker.

Put the lid on the slow cooker and cook on low for about 8 hours.

30 minutes before the end of cooking time, add the thawed peas to the slow cooker.

Slice the chicken into smaller pieces and serve over rice, drizzling with the coconut sauce.

Garnish with chopped cilantro and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens