Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 1 can (13.5 oz) full-fat coconut milk
- 4 tbsp unsalted butter
- 2 tbsp curry powder
- 1-inch piece fresh ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Dice the chicken into bite-sized pieces and finely chop the onion and garlic.
- In a skillet over medium heat, melt the butter and sauté the onion until translucent.
- Add the minced garlic and grated ginger to the skillet; sauté briefly to release their fragrance.
- Stir in the curry powder and cook for 1 minute to toast the spices.
- Transfer the sautéed mixture into the crockpot.
- Add the chicken, coconut milk, salt, and pepper into the crockpot and stir to thoroughly combine.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Adjust seasoning to taste and serve hot, garnished with fresh cilantro.
Notes
- Always bloom your curry powder in butter before adding the liquid to intensify the flavor profile.
- Use full-fat coconut milk for the thickest, most luxurious sauce texture.
- If the sauce appears too thin upon completion, let it cook uncovered for an additional 15 minutes on high or stir in a cornstarch slurry to thicken.
- Prep Time: 15
- Cook Time: 480
- Category: One Pot Chicken
- Method: Slow Cooking
- Cuisine: Indian-inspired