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Slow Cooker Coconut Chicken Curry

  • Author: Martha Stewart
  • Prep Time: 15 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 medium servings 1x


A simple but full of flavor recipe for classic curry that you can get set and forget.


Units Scale
  • 3 large chicken breasts, frozen or fresh
  • 2 cans (14 oz each) of coconut milk
  • 1 onion, thinly sliced
  • 4 garlic cloves, diced
  • 2 tsp fresh ginger, diced
  • 2 tablespoons curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • salt
  • 1 1/2 cups frozen peas
  • 1/2 cup peanuts (for garnish)
  • 1/2 cup fresh cilantro (for garnish)
  • 3 cups cooked rice


  1. Combine coconut milk, onion, garlic, ginger, curry, coriander, cumin, and 1 Tbsp of salt in your slow cooker. Mix together, then add the chicken. Position the chicken so it is covered with the sauce.
  2. Cook on low for 5-8 hours. 20 minutes before serving, add the frozen peas and mix. Using forks, gently shred the chicken in the slow cooker.
  3. Serve over rice, and garnish with peanuts and fresh cilantro.


  • I usually use frozen chicken breasts, which work perfectly fine!
  • I make this dish before work, and often let it cook 8 or 9 hours before eating; however, it would be ready to eat in 5 hours with no problem!
  • We have a fairly small Crock Pot, and this makes enough to feed 3 hungry people. If you have a bigger crock pot, just add more stuff! I wouldn't add more coconut milk until you've added at least 2 more chicken breasts - then add one more can of coconut milk.