Herbie Creative Recipes

Slow Cooker Curry in a Hurry

Name: Slow Cooker Curry in a Hurry: Slow Cooker Basil Chicken in Coconut Curry Sauce
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 to 6 servings
Ingredients: 3 skinless, boneless chicken breast halves (or about 2 pounds boneless skinless chicken thighs); 2 teaspoons yellow curry powder (McCormick Hot Madras recommended); 1 teaspoon kosher salt, divided; ½ teaspoon black pepper; ¼ teaspoon chili powder; 1 tablespoon olive oil; 1 medium red onion, diced; 5 cloves garlic, minced; 2 jalapeños, seeded and finely diced; 1 tablespoon dried basil; 1 teaspoon freshly grated ginger; ¼ cup chicken broth (or water) for deglazing; 1 (14-ounce) can full-fat coconut milk; 1 tablespoon cornstarch; 2 tablespoons cold water; ¼ to ½ cup fresh basil, thinly sliced; Juice of ½ lime (optional); 3 cups hot cooked jasmine rice; Optional: 1/3 to 1/2 cup roasted cashews (whole or roughly chopped), stirred in at the end or used as garnish

Slow Cooker Basil Chicken in Coconut Curry Sauce

Bryan's Curry in a Hurry for the slow cooker: seared chicken breasts in coconut curry with bloomed aromatics and a fresh basil finish.

Cooking method

Stovetop Slow cooker

Same dish, two methods

Mains Slow Cooker Asian Thai Indian Fusion 4 to 6 servings Prep 20 min Cook 4 hrs Total 4 hrs 20 min

5.0 (1 review)

All recipes

Ingredients

3 skinless, boneless chicken breast halves (or about 2 pounds boneless skinless chicken thighs)
2 teaspoons yellow curry powder (McCormick Hot Madras recommended)
1 teaspoon kosher salt, divided
½ teaspoon black pepper
¼ teaspoon chili powder
1 tablespoon olive oil
1 medium red onion, diced
5 cloves garlic, minced
2 jalapeños, seeded and finely diced
1 tablespoon dried basil
1 teaspoon freshly grated ginger
¼ cup chicken broth (or water) for deglazing
1 (14-ounce) can full-fat coconut milk
1 tablespoon cornstarch
2 tablespoons cold water
¼ to ½ cup fresh basil, thinly sliced
Juice of ½ lime (optional)
3 cups hot cooked jasmine rice
Optional: 1/3 to 1/2 cup roasted cashews (whole or roughly chopped), stirred in at the end or used as garnish

Instructions

Heat olive oil over medium-high heat. Sear whole chicken breasts 2 to 3 minutes per side until well browned (plain or with a light sprinkle of salt and pepper). Transfer to the slow cooker; do not cook through.
In the same skillet over medium heat, cook onion, jalapeños, garlic, and dried basil 4 to 5 minutes until softened. Add curry powder and toast 30 to 60 seconds. Add ginger and cook 30 seconds.

Prep
Deglaze with ¼ cup chicken broth, scraping up browned bits. Pour everything into the slow cooker.
Add coconut milk and remaining salt. Stir gently around the chicken.
Cook on LOW for 4 to 6 hours until chicken reaches 165°F.

Cooking
Remove chicken, cut into bite-sized pieces or shred, and return directly to the slow cooker.
Whisk cornstarch with cold water. Stir into the slow cooker and cook on HIGH 20 to 30 minutes until thickened.
Stir in fresh basil and optional lime juice just before serving. Serve over jasmine rice.

Notes

Family nickname from Bryan (father-in-law): Curry in a Hurry.
Bloom curry powder in oil rather than seasoning the chicken first for more even sauce flavor.
Cashews are excellent here. Stir in toasted/roasted cashews at the end, or sprinkle on top when serving.

Reviews

5.0

1 review

5 stars 1
4 stars 0
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1 star 0

Anonymous 2026-08-11

Same soul, slower pace. House smelled amazing.