Slow cooked coconut chicken curry

Serves 4


  • 1/5-2 lb. boneless, skinless chicken thighs
  • Veggie Mix to your liking (for example: 3 red or sweet potatoes, 10 peeled small carrots,1 medium sweet onion, 2 celery sticks cut into pieces, mushrooms, 2 bay leaves)
  • 4 tbsp. of olive oil
  • 2 tbsp of curry powder
  • 1 tbsp of turmeric powder
  • 1⁄2 tbsp. of ground coriander
  • freshly ground black pepper
  • kosher salt
  • chilli flakes
  • 2 teaspoons of minced garlic
  • 2 cans of 15 oz coconut milk (full fat)
  • 1 cup of water
  • 2 tbsp of butter (if you like a lighter version of this dish you can do without)
  • 1 box of rice cooked to package directions
  • fresh cilantro or parsley, chopped


Marinate the chicken in some olive oil and salt, pepper, curry powder, turmeric, coriander, garlic and add chilli pepper flakes to taste (if y like) for at least half an hour.
I wrote 4 tbsp but get enough in there to get all the chicken coated with a thick layer of olive oil. The longer marinated the better is my opinion. And the juices are used to sear the chicken later.

Turn on the slow cooker (high or low depending on your time) and place in the veggiemix and season with salt and pepper, to taste.

In a separate pan heat up the olive oil and add chicken to pan and sear until golden brown on all sides, about 5-6 minutes per side. Transfer the chicken and left over juices to the slow cooker on top of veggies and add the coconut milk, water and the butter.

Cover and cook on low 6-8 hours or on high for 4-6 hours, or until chicken pulls apart easily and vegetables are fork tender.

Discard bay leaves. Spoon chicken and veggie mixture over rice. Garnish with chopped fresh cilantro or parsley, if desired.

Bon Appetite !