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Crockpot Coconut Chicken Curry

Crockpot Coconut Chicken Curry with Crispy Shallots Delight

Enjoy a comforting Crockpot Coconut Chicken Curry, a vibrant blend of flavors enhanced by crispy shallots.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Boneless, Skinless Chicken Breasts
  • 1 can Coconut Milk Full-fat for creaminess
  • 2 tablespoons Curry Powder Good quality to elevate flavor
  • 0.5 cups Fresh Basil Add before serving
  • 4 cloves Garlic Minced
  • 1 inch Ginger Minced
  • 1 cup Carrots Optional, seasonal veggies can be used
  • 1 cup Peas Optional
  • 1 teaspoon Salt To taste
  • 0.5 teaspoon Pepper To taste
For the Topping
  • 1 cup Crispy Shallots Fried until golden

Equipment

  • Crockpot

Method
 

Preparation
  1. Chop boneless, skinless chicken breasts into uniform, bite-sized pieces for even cooking.
  2. Finely mince garlic and ginger.
  3. In the crockpot, combine the chopped chicken, coconut milk, curry powder, minced garlic, minced ginger, and optional vegetables.
  4. Sprinkle in salt and pepper to taste.
  5. Cover the crockpot and cook on low for 6 hours or high for 3 hours.
  6. About 15 minutes before serving, stir in fresh basil.
  7. Fry sliced shallots in oil until golden and crispy.
  8. Serve curry over rice or warm naan, drizzling crispy shallot basil oil on top.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Optional: Garnish with additional fresh basil leaves for extra color. Allow the curry to rest overnight for deeper flavors.

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