Sarasota's Simple Creamy Curry Crock Pot Chicken

Dive into the savory, aromatic flavors of "Sarasota's Simple Creamy Curry Crock Pot Chicken," a set-it-and-forget-it meal that transforms weeknight dinners into a delightful culinary experience. This easy crock pot recipe features tender, fall-apart chicken breasts slow-cooked in a rich, velvety coconut milk-based curry sauce infused with bold spices like yellow curry powder, garam masala, turmeric, and cumin. Layered with hints of fresh ginger, garlic, and onion, the flavors meld beautifully as the dish simmers to perfection over several hours. Finished with a touch of heavy cream for extra indulgence, this dish pairs wonderfully with fluffy basmati rice and is garnished with vibrant, fresh cilantro. Perfect for busy households or anyone looking for a hands-off recipe that delivers restaurant-quality results, this creamy curry is the ultimate cozy, comforting meal to warm your table.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1 can Coconut milk (full-fat)
• 1 cup Chicken broth
• 2 tablespoons Yellow curry powder
• 1 teaspoon Garam masala
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 medium Onion, finely chopped
• 2 tablespoons Tomato paste
• 0.5 cup Heavy cream
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 4 cups Cooked basmati rice (optional, for serving)

Directions

Step 1

Begin by prepping all ingredients. Mince the garlic, grate the ginger, and finely chop the onion.

Step 2

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

Step 3

Add minced garlic and grated ginger to the skillet, and sauté for another minute until fragrant.

Step 4

Stir in curry powder, garam masala, turmeric, and cumin, cooking for 1-2 minutes to toast the spices and enhance their flavor.

Step 5

Transfer the onion and spice mixture to the crock pot.

Step 6

Place the chicken breasts on top of the onion mixture in the crock pot.

Step 7

In a small bowl, whisk together the coconut milk, chicken broth, tomato paste, salt, and black pepper. Pour this mixture over the chicken.

Step 8

Cover the crock pot with the lid and cook on low for 4-5 hours, or until the chicken is tender and fully cooked.

Step 9

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

Step 10

Stir in the heavy cream and mix well. Let the curry cook on low for another 15-20 minutes.

Step 11

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 12

Serve the creamy curry chicken over cooked basmati rice, and garnish with fresh chopped cilantro.

Nutrition Facts

Serving size	(2102.5g)

Amount per serving	% Daily Value*
Calories	3152.8

Total Fat 104.8g	0%
Saturated Fat 42.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 711.6mg	0%
Sodium 3541.2mg	0%
Total Carbohydrate 279.4g	0%
Dietary Fiber 15.2g	0%
Total Sugars 10.5g
Protein 249.9g	0%

Vitamin D 7.0IU	0%
Calcium 357.6mg	0%
Iron 20.6mg	0%
Potassium 3193.7mg	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: 30.8%

Protein: 32.7%

Carbs: 36.5%