Creamy Coconut Curry Chicken

Name: Creamy Coconut Curry Chicken
Cook time: 3 h
Total time: 3 h
Cuisine: Asian, Indian
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts, cubed; 1 medium yellow onion, diced; 1 shallot, chopped; 2 garlic cloves, chopped; 1(1-inch) piece fresh ginger, chopped or grated 2 tablespoons garam masala; 2 tbsp garam masala; 2 teaspoons ground turmeric; 1 teaspoon chili powder; Fine pink Himalayan salt; 1(6-ounce) can tomato paste; 1 (14-ounce) can full-fat unsweetened coconut milk; 4 cups chopped broccoli florets (from 1 medium head); ⅓ cup fresh cilantro, chopped Cooked jasmine rice, for serving Fresh naan, for serving; Garlic Butter; 6 tbsp salted butter; 2 tablespoons sesame seeds; 1 to 2 teaspoons crushed red pepper flakes; ½ teaspoon smoked paprika; 1 to 2 garlic cloves, chopped

4 steps

Cook:3h

HBH, pg. 175

Updated at: Wed, 27 May 2026 21:28:27 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Instructions

Step 1

1. In the bowl of your slow cooker, combine the chicken, onion, shallot, garlic, ginger, garam masala, turmeric, and chili powder. Season generously with salt. Toss to coat well and let marinate for about 10 minutes. Add the tomato paste and cup water and stir to combine. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

Step 2

2. Increase the heat to high. Stir in the coconut milk and broccoli and cook, uncovered, until the broccoli is bright green and crisp-tender, about 12 minutes. Stir in the cilantro.

Step 3

3. Meanwhile, make the garlic butter. In a small skillet over medium heat, melt together the butter, sesame seeds, red pepper flakes, and paprika. Cook, stirring, until the butter is just beginning to brown, 2 to 3 minutes. Add the garlic and cook until fragrant, 1 minute more. Remove from the heat.

Step 4

4. Spoon the chicken and sauce over bowls of rice. Top with the garlic butter and serve with fresh naan.