Description
A creamy, slow-cooked chicken curry with a rich coconut milk base and aromatic spices. Effortless to prepare and packed with flavor.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp honey
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1 tbsp olive oil
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Place the diced onion and chicken thighs in the bottom of the crockpot.
- In a bowl, whisk together the curry powder, soy sauce, honey, and minced garlic.
- Pour the spice mixture over the chicken and toss to coat evenly.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Stir in the full-fat coconut milk and cook for another 30 minutes.
- Turn off the heat and stir in the fresh lime juice.
- Garnish with chopped fresh cilantro before serving.