• Prep Time:
  • Cooking Time: 4 hours
  • Serves: 4 servings

Easy Slow Cooked (Crockpot) Coconut Chicken Curry

  • Recipe Submitted by on

Category: Crockpot, Chicken, Main Dish

 Ingredients List

  • 375g (13 ounces) simmer curry sauce of your choice*
  • 1kg (35 ounces) chicken thigh fillets
  • 135ml (4.5) light coconut milk (I used half of the 270ml Ayam brand light coconut milk)
  • A slow cooker (mine is the Sunbeam brand from Big W)


Basically you just mix the simmer sauce, chicken and coconut milk** together in the slow cooker (crockpot). Read the manual of your slow cooker for the recommended cooking time for chicken and the heat seating. For this particular Sunbeam one, I cooked the curry on heat seating number 2 (there are only 2 heat settings) for four hours. Stir the mixture around in the last hour of cooking to ensure the ingredients do not stick to the pot. Please note that according to my manual, it says that each time you remove the lid during the cooking time, it”™ll take an extra 20 minutes of cooking due to the loss of heat when the lid removed. However, all in all 4 hours is more than enough for this curry. Get ready for melt-in-your mouth chicken thigh fillets! :)

Note ”“ For this amount of curry, the suggested amount uncooked rice is two cups.

** in case you”™re wondering about the white cubes in the photo, they were my frozen leftover coconut milk.

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