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Slow-Cooked Peanut Chicken Curry

A comforting and creamy dish with tender chicken thighs simmering in a luscious peanut sauce enriched with coconut milk and spices.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 525
Ingredients Method Notes

Ingredients
  

For the curry
  • 2 lbs chicken thighs, boneless, skinless
  • 1/2 cup peanut butter (smooth texture)
  • 1 can coconut milk (400 ml)
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 medium onion, diced
  • 1 medium bell pepper, chopped (any color)
  • 2 tbsp curry powder
  • to taste salt and pepper
  • 2 tbsp cooking oil (vegetable or olive)
  • to taste fresh cilantro, for garnish

Method
 

Preparation
  1. In a large skillet, heat the cooking oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and the onion is translucent.
  2. Cut the chicken thighs into bite-sized pieces. Add them to the slow cooker. Season with salt and pepper.
  3. Pour the sautéed onion mixture over the chicken in the slow cooker. Then, add the peanut butter, coconut milk, soy sauce, chopped bell pepper, and curry powder. Stir everything to coat the chicken properly.
Cooking
  1. Cover the slow cooker and set it on low heat. Let the dish cook for about 6-8 hours, or on high for 4-5 hours. The chicken should be tender and easily shred.
Serving
  1. Once cooked, stir well and serve the curry over rice or with naan. Garnish with fresh cilantro and crushed peanuts for added flair!

Notes

For substitutions, chicken breast can be used instead of thighs for a leaner option. Ensure not to overcook chicken breasts, as they may dry out. For optimal flavor, cook longer on low heat to meld the spices beautifully. Avoid adding too much liquid as the coconut milk will create a rich sauce independently. Leftovers can be stored in the refrigerator for 4-5 days or frozen in airtight containers for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in a saucepan over low heat, possibly adding a splash of coconut milk for creaminess.