Slow Cooker Coconut Sweet Chilli Chicken Curry keeps things simple. The chicken cooks gently in a mix of light coconut milk, sweet chilli sauce, curry powder and spices, giving you a tender, flavour-packed dinner without any real effort.
By the time it is ready, the sauce has settled into a creamy, mildly sweet curry that works perfectly with jasmine rice or your usual sides. It is easy, reliable and exactly the kind of meal you will add to your meal plan again and again.
Calories in Slow Cooker Coconut Sweet Chilli Chicken Curry
This recipe serves 4 and is 346 calories per serving
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If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Boneless skinless chicken thighs: Thighs stay tender during slow cooking and soak up the flavours really well. You can trim any excess fat if you prefer.
- Garlic and onion: These form the base of the curry and add depth as they soften in the sauce.
- Sweet chilli sauce: This brings the gentle sweetness and mild heat that gives the curry its character. Use your favourite brand.
- Thai red chili: Adds a light warmth without taking the curry into fiery territory. Adjust to your preference or leave it out if you want a milder dish.
- Light coconut milk: Gives the sauce its creamy texture without making it too heavy. Full fat also works if you want a richer finish.
- Curry powder, cumin, chilli powder and coriander: A simple mix of spices that builds flavour without complicating things. Use a mild or medium curry powder depending on what you enjoy.
- Salt and pepper: Season to taste to bring everything together.
- Fish sauce: A small splash adds savoury depth. It will not make the curry taste fishy.
- Cornstarch: Mixed with a little water at the end to thicken the sauce to your liking
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
If you want to change things up or work with what you already have, these options fit the recipe easily.
- Swap the light coconut milk for full fat if you prefer a richer curry. Full fat is naturally thicker, so you won't need to add in some cornstarch.
- Use pork shoulder or pork tenderloin instead of chicken. Cut it into chunks and cook as directed.
- Add vegetables such as peppers, carrots, baby potatoes, courgettes or green beans. Some vegetables, like potatoes or sweet potatoes, will absorb liquid and may require a splash of stock to keep the sauce right. Others, like courgettes, release extra water into the sauce, which can thin it slightly, something to bear in mind. For this reason, I usually cook the vegetables separately and serve them alongside the curry.
- If you do not have fish sauce, you can use soy sauce instead, though it will be a little less punchy.
- Like more of a kick? Serve topped with an additional chopped red chili or add in some chili powder
Tips for Slow Cooker Coconut Sweet Chilli Chicken Curry
Here's a handy list of tips to help you get the best results every time:
- Stick to the recipe the first time: Deviating from the recipe may affect the final result, so I recommend following it exactly the first time to ensure a perfect curry.
- Measure carefully: Getting the balance of coconut milk, sweet chilli sauce, and spices right is key. Too much liquid can make the sauce thin, while too little may make it overly thick.
- Keep the lid on: Lifting it lets heat and steam escape, which slows cooking. Trust the slow cooker to do its job and resist peeking too often.
- Adjust seasoning at the end: Flavours mellow during slow cooking, so taste before serving and add a little extra salt, pepper, or curry powder if needed to your desired taste.
- Consider vegetables separately: If you are adding vegetables, keep in mind that some may absorb liquid (like potatoes) or release water (like courgettes). For consistent sauce texture, I usually cook any vegetables I'm serving alongside the curry separately.Cornstarch note: Some slow cookers don't get hot enough to fully activate the cornstarch and thicken the sauce (I never have any issue with mine). If you find this happens, you can simply simmer the sauce in a pan just before serving to bring it to the right consistency.
Perfect Sides to Serve
This curry works beautifully with jasmine rice, which soaks up the sauce perfectly, or you can serve it with noodles if you prefer. Either option makes it easy to enjoy every last bit of the creamy, sweet chilli sauce.
For vegetables, stick to cooked options that complement the curry. Sauteed or steamed greens like broccoli, green beans, bok choy, or spinach work well, as do roasted or steamed carrots, courgettes, or bell peppers. Mushrooms are also a great addition, I love stir fried king oyster mushrooms.
Storing, Freezing and Reheating
This curry keeps well in the fridge for up to 3 days in an airtight container. When reheating, warm gently on the stove or in the microwave until piping hot, stirring occasionally to keep the sauce smooth.
It also freezes beautifully. Portion into freezer safe containers and freeze for up to 2 months. You can even freeze it with some cooked jasmine rice for a handy, ready to go meal. Defrost in the fridge overnight before reheating, and give the sauce a quick stir or gentle simmer to bring it back to the right consistency.
More Slow Cooker Recipes
Looking for some more slow cooker recipes? Check out the following:
See more Slow Cooker Recipes →
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Recipe Card
Slow Cooker Coconut Sweet Chilli Chicken Curry
Enjoy a fuss free, flavour packed dinner with this Slow Cooker Coconut Sweet Chilli Chicken Curry, where tender chicken meets a creamy, spicy sweet sauce.
Ingredients
- 8 boneless skinless chicken thighs (approx 700g
- 4 cloves of garlic, minced
- 2 teaspoons of freshly grated ginger
- 1 small onion, sliced
- 4 tablespoons (¼ cup) of sweet chilli sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of medium curry powder
- 1.5 teaspoons of ground cumin
- 1.5 teaspoons of ground coriander
- salt and pepper
- 400ml of light coconut milk
- 2 tablespoons of cornstarch
- 1 thai red chilli (sliced)
- fresh coriander to garnish (optional)
Instructions
- Add all ingredients to a slow cooker and stir to combine
- Cook on low for 6 hours or high for 3 hours
- Garnish with fresh coriander
- Serve and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 346Total Fat 13gSaturated Fat 8gCholesterol 168mgSodium 837mgCarbohydrates 19gFiber 2gSugar 7gProtein 37g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
rhona Stalker says
This curry is so easy to make and we've tried it a few times and really enjoy the flavour. I'm going to try it as a vegetarian option for my visiting family. One of them is not keen on meat substitutes so will use chunky veg to absorb the sauce.