Crockpot Coconut Chicken Curry with Rice

Crockpot Coconut Chicken Curry with Rice

Servings: 8 | Prep & Cook: 6 hours on low (15 minutes hands-on)

Ingredients

• 3 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 2 Tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 tsp salt
• 1 (6 oz) can tomato paste
• 2 (13.5 oz) cans full-fat coconut milk
• 1 cup gluten-free chicken broth
• 1 Tbsp honey
• 2 cups frozen peas
• 1 lime

Jasmine Rice: 4 cups jasmine rice, rinsed + 6 cups water + 1½ tsp salt

Optional Garnish: chopped cilantro

Directions

1. Add chicken, onion, garlic, ginger, curry powder, cumin, turmeric, salt, and tomato paste to the crockpot. Stir to coat the chicken.
2. Pour in coconut milk, broth, and honey, and stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3½ hours, until the chicken is tender.
4. Stir in the frozen peas and cook 15 minutes more, uncovered, so the sauce thickens a little.
5. Squeeze in the lime juice, then taste and adjust salt.
6. About 30 minutes before serving, cook the rice: bring rice, water, and salt to a boil, cover, reduce to low, and cook 15 minutes. Rest 10 minutes, covered, then fluff.
7. Serve the curry over rice.

Tip: Keep it mild for the kids and set out red pepper flakes or sriracha for anyone who wants heat.

GF/DF Notes

• Coconut milk replaces the cream or yogurt in many curries, so it's naturally dairy-free.
• Pure curry powder is GF, but some blends add wheat flour as an anti-caking agent. Check the label.
• Use broth labeled gluten-free.

Leftover Ideas

• Reheats beautifully for lunches, and the flavor gets better on day two
• Thin leftover curry with broth for a quick curry soup

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• GF/DF Swaps & Pantry Guide
• How to Cook Rice