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Dairy-Free Coconut Curry Chicken (Slow Cooker)

Tender chicken slow-cooked with creamy coconut milk, curry spices, garlic, and aromatic herbs for a flavorful dairy-free keto-friendly dinner. This slow cooker coconut curry chicken is rich, comforting, low carb, and perfect for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: Indian-Inspired
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 3 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium onion sliced
  • 5 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 can 13.5 oz full-fat coconut milk
  • 2 tbsp tomato paste
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper optional
  • 1 tbsp lime juice
  • ¼ cup fresh cilantro chopped

Method
 

  1. ons
  2. Pat the chicken thighs dry and season with salt and black pepper.
  3. Heat olive oil in a skillet and lightly brown the chicken for extra flavor.
  4. Add onion, garlic, and ginger to the skillet and cook until fragrant.
  5. Place chicken into the slow cooker.
  6. Add coconut milk, tomato paste, curry powder, turmeric, cumin, paprika, and cayenne pepper.
  7. Stir gently until the chicken is coated with the curry sauce.
  8. Cover and cook on LOW for 5–6 hours until the chicken is tender.
  9. Stir in lime juice before serving.
  10. Garnish with fresh cilantro and serve with cauliflower rice or keto-friendly vegetables.

Notes

Use full-fat coconut milk for the creamiest curry sauce. Chicken thighs work best because they stay juicy during slow cooking, while fresh lime juice added at the end brightens the rich coconut flavor.