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Slow Cooker Chicken Curry with Coconut Milk

Rated as 3 out of 5 Stars
36

"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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Ingredients

4 h 20 m servings 707
Original recipe yields 3 servings

Directions

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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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Reviews

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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...