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Slow Cooker Chicken Curry with Coconut Milk

Rated as 4 out of 5 Stars

"I make this curry with chicken, coconut milk, tomatoes, and carrots usually on busy weekends when I have projects around the house and no time to cook."
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4 h 20 m servings 707
Original recipe yields 3 servings


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  1. Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4/5 of the cilantro in the slow cooker and close the lid.
  2. Cook on High until chicken is cooked through, about 4 hours. If sauce is too thin, mix cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.
  3. Meanwhile, bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  4. Serve curry over rice, sprinkled with remaining cilantro and sliced almonds.

Nutrition Facts

Per Serving: 707 calories; 21.9 97.6 28.4 43 584 Full nutrition

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Read all reviews 2
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Have used this recipe a couple of times...and love it in the slow cooker. I also have used various types of chicken and they all work, if you don;t mind the bones.

Too mild for my taste. If I’m going to eat curry, I want the spices to come through more strongly. The flavor was good and the recipe is quick and easy. Next time, however, I will either use hot...