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Slow-Cooker Coconut Curry Ginger Chicken

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  • Prep 30 min
  • Total 5 hr 0 min
  • Servings 4
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Creamy and spicy, this easy coconut curry dish is a breeze thanks to the slow-cooker.
by: Bev Cooks
Updated Mar 8, 2017
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  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoon coarse salt
  • 4 cloves garlic (up to 6), peeled
  • 1 small white onion, peeled and quartered
  • 2 inches fresh ginger, peeled and roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1 1/2 lb chicken thighs
  • 1 can (14.5 oz) whole baby corn, cut in half
  • 1 can (14.5 oz) coconut milk
  • 1 lb frozen Asian style vegetable medley
  • 1/2 lime, for the juice (or more!)
  • 1/2 cup fresh cilantro, for garnish
  • 1 small sweet red pepper, sliced for garnish
  • 2 scallions, sliced for garnish
  • 2 cups cooked white or brown rice


  • 1
    In a small bowl, combine the pepper, cumin, turmeric, coriander and salt.
  • 2
    In a food processor, combine the garlic, onion and ginger. Pulse until you get a paste.
  • 3
    Heat the olive oil and butter in a large pot over medium-high. Add the ginger paste and sauté until fragrant, 2 minutes. Add the spice mixture and bloom with the paste another minute or two, until fragrant.
  • 4
    Move the paste to the side of the pot and add the chicken thighs. Season lightly with salt and sear on one side for two minutes. Flip and sear another two minutes. Stir the paste around the chicken to cover with the spices.
  • 5
    At this point, transfer the chicken mixture to a preheated slow cooker. Add the coconut milk and baby corn. Stir to combine. Place a lid on it and leave it on high for three hours.
  • 6
    Then add the frozen vegetables to the slow cooker and cook an additional hour. After an hour, squeeze the lime juice in. Taste it. If it needs any additional salt and pepper, season accordingly.
  • 7
    Transfer curry to a serving bowl and garnish with cilantro, sliced red pepper and scallions. Serve with rice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I know it seems like it's almost time to put the slow cookers away, but guess again, chilly cheese fries. We ain't done yet. Actually, I like to use my slow cooker year-round, but that's neither here nor there. Well, I guess it's here, since I brought it up. And there, if you consider your house to be that part. So I guess it's really here and there if you think about it. That felt good. Anyway, this Slow Cooker Coconut Curry Ginger Chicken meal is amazing. One thing to bring up right now before we go any further (or is it farther, or ferther, or fawwwthawwww?) is your slow-cooker. If your slow-cooker is one of those cool ones that can be used on the stove AND in its base, right on. If not, no bigs. Mine's an old standard kind, made for the base and nothing else, but I'm still okay with life. None of this is making sense, is it?
  • What I'm trying to say is that for the majority of us, we'll start this meal in a regular ole pot, and then transfer it to a slow-cooker for the rest of the cooking. Unless you have a rad one. Okay, let's make this before I confuse myself further. Farther. Whatever. Thank you to Aimee at Simple Bites for the inspiration! Not even kidding. You'll garnish with fresh cilantro and scallions and sliced red peppers and liiiiiiiime juice. Do NOT skimp on that lime juice. It wakes it up and brings peace to all the lands. Get curried!
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