Crock Pot Curry Chicken with Coconut and Peanuts

Experience the ultimate comfort food fusion with this Crock Pot Curry Chicken with Coconut and Peanuts recipe! Juicy, tender chicken thighs are slow-cooked to perfection in a rich, creamy coconut milk base infused with warm curry spices, earthy garam masala, and a pop of fresh ginger. A touch of peanut butter adds a luscious, nutty depth, while lime juice and chopped peanuts provide a vibrant, textural finish. This easy-to-make, one-pot dish is perfect for busy weeknights, offering a hearty, crowd-pleasing meal you can serve over fluffy rice or paired with warm naan bread. Whether you're a curry enthusiast or a slow-cooker lover, this flavorful and aromatic recipe will become your go-to for a hassle-free, globally inspired dinner.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 2 pounds Boneless, skinless chicken thighs
• 1 can (13.5 ounces) Coconut milk
• 1 can (14.5 ounces) Diced tomatoes
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Curry powder
• 1 teaspoon Garam masala
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Peanut butter (creamy or chunky)
• 0.5 cup Chicken broth
• 1 tablespoon Lime juice
• 0.25 cup Peanuts, chopped
• 0.25 cup Fresh cilantro, chopped
• 0 optional Cooked rice or naan bread (for serving)

Directions

Step 1

Place the chicken thighs in the bottom of a 6-quart crock pot.

Step 2

In a medium bowl, whisk together the coconut milk, diced tomatoes (with their juice), garlic, ginger, curry powder, garam masala, turmeric, red pepper flakes, salt, black pepper, peanut butter, and chicken broth until well combined.

Step 3

Pour the coconut curry mixture over the chicken in the crock pot, ensuring the chicken is fully submerged.

Step 4

Add the diced onion to the crock pot and stir gently to distribute.

Step 5

Cover the crock pot with the lid and cook on low heat for 4-6 hours, or until the chicken is tender and easily pulls apart with a fork.

Step 6

Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the sauce in the crock pot and stir to combine.

Step 7

Stir in the lime juice and adjust seasoning with additional salt or pepper, if needed.

Step 8

Serve the curry chicken over cooked rice or with naan bread. Garnish with chopped peanuts and fresh cilantro for added flavor and texture.

Nutrition Facts

Serving size	(2304.6g)

Amount per serving	% Daily Value*
Calories	2984.5

Total Fat 151.7g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1134.0mg	0%
Sodium 8323.9mg	0%
Total Carbohydrate 136.2g	0%
Dietary Fiber 21.6g	0%
Total Sugars 50.8g
Protein 273.7g	0%

Vitamin D 63.5IU	0%
Calcium 460.0mg	0%
Iron 28.5mg	0%
Potassium 4565.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 36.4%

Carbs: 18.1%