Coconut Curry Chicken

The coconut milk provides a nice balance to the red chilies.

Serves: 4Hands-on: 20 minutesTotal: 3 hours 50 minutesDifficulty: Easy

Serves: 4


  • 1 Serrano green chilies
  • 1 tsp. peeled fresh ginger
  • 1 clove garlic
  • ½ tsp. cumin seeds
  • ½ tsp. coriander seeds
  • 3 Tbsp. coconut oil
  • 8 curry leaves
  • 1 medium red onion, finely chopped
  • 3 dried red chilies, roughly pounded
  • ½ tsp. turmeric powder
  • Salt, to taste
  • 1½ lbs. boneless, skinless chicken, cubed
  • Water, as needed
  • 1 cup full fat canned coconut milk


  • Seed and stem the Serrano pepper and place in a mortar. Add the ginger and garlic and pound with a pestle until a paste forms. Set aside.
  • In a small skillet over medium heat, cumin seeds, and coriander seeds. When the spices release their aroma, about 3 minutes, remove from heat and let cool. Set aside.
  • In a large skillet, heat the coconut oil over medium heat. Add the curry leaves and the onions; sauté for about 1 minute. Add the Serrano pepper-garlic paste and dried red chilies. Sauté over medium heat until the onions are well browned and the oil begins to separate from the sides of the onion mixture, about 8 minutes.
  • Add the cumin, coriander seeds, turmeric powder, and salt; sauté for 1 minute.
  • Add the chicken, mix well and transfer into a 3–4-quart slow cooker. You can add up to ¼ cup of water if the ground spices don’t incorporate as well as you’d like, although not necessary.
  • Cover and cook on high for 2–3 hours, or on low for 4–6 hours, or until the chicken is cooked through.
  • During the last 30 minutes, add the coconut milk and simmer. Serve hot.