This is great to serve with rice, pasta, noodles or bread for dipping. Sizes of chicken will vary so we added weight and volume of chicken amounts. Sometimes a can of coconut milk will be 13.5 oz and other times 14 oz, depending on brand and thickness of product. Either amount works fine for the recipe.
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Servings: 4Servings
Calories: 566kcal
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Ingredients
2pounds(907g)boneless chicken thighs or breasts, about 3-4 boneless skinless chicken breasts or 7-8 boneless skinless chicken thighs
In slow cooker pot, combine coconut milk, tomato sauce, fish sauce (or soy sauce), garlic, ginger, curry powder, sugar, cayenne pepper, salt. Using a whisk, gently combine all ingredients together well.
Add chicken, potatoes and carrots. Press into the sauce to make sure the sauce covers all the chicken, potatoes and carrots.
Cook on HIGH for 3-4 hours or 5-6 hours on LOW. Depending on how thick you cut your potatoes and carrots, cooking time will vary.
Make cornstarch slurry: If you want the sauce to be a little thicker, combine the cornstarch and water. Stir to remove all lumps and add to the chicken with sauce. Gently stir the sauce and cover the crock pot. Continue cooking for about 10 minutes or until the sauce thickens a bit more.
Serve with rice, pasta, noodles or bread for dipping.