You Know Those Days You Just Want Dinner to Make Itself?

Hey friend! So, picture this: gray and drizzly outside, my slippers are on backward (don’t ask), I’ve got six things to do and exactly zero ambition to stand next to a scorching stove. That’s when I haul out the old slow cooker and whip up this coconut chicken curry thing my cousin swears she invented—though I’m pretty sure I saw it on some late night TV ages ago. The crispy shallot basil oil? Okay, that’s totally me, because sometimes you just need to show off during a Wednesday dinner, you know?

Also, if you hear weird crunching noises while reading this, it’s probably just me sneaking another handful of those crispy shallots I made “for topping purposes.” (Honestly, they rarely make it to the table if I’m being truthful.)

Why I Keep Making This Even When I Could Just Order Takeout

I make this curry when everyone’s cranky—and within thirty minutes, it always smells like the kitchen might actually hug you back. My partner, who swears they “don’t like chicken curry” (except apparently, this one), always asks for seconds. There’s something ridiculously forgiving about it, too; I’ve thrown in half a bag of limp carrots or forgotten the ginger entirely, yet it still tastes good. (Don’t skip the coconut milk, though. I did once. Big mistake, huge.)

Honestly, it’s the kind of meal for when you want something lush with a bit of a side show from the crispy basil oil. I’m not gonna lie, making that oil once stressed me out, but now I practically look for cold excuses to fry up shallots and basil. Go figure!

What You’ll Need (aka: the not-quite-a-shopping-list)

About 1 ½ pounds boneless, skinless chicken thighs (or breasts—when that’s all I have, I just chop them a bit smaller; tofu also works if you’re feeding someone veggie-inclined, though I skip the slow cooker in that case)
1 large onion, sliced thinly (Red, yellow, whatever. My granny was devoted to Spanish onions, but… meh, most are fine)
3 garlic cloves, minced (or a generous squeeze from one of those tubes—don’t let anyone judge you)
Thumb-sized piece of fresh ginger, grated (I’ve used ground ginger in a pinch, maybe half a teaspoon, but fresh is better)
1 tablespoon curry powder, plus extra to taste (I buy whatever’s on sale but if you have a favorite, go wild)
1 teaspoon ground cumin
1 can (about 13.5 oz) coconut milk (full fat makes it silkier; I’ve used lite but the flavor’s thinner, just sayin’)
1 can diced tomatoes (drained—I sometimes forget, it’s not tragic, just a bit soupy)
2 small potatoes, peeled and diced (or sweet potatoes, or honestly, that parsnip you keep meaning to use)
1 bell pepper, sliced (yellow or red look nicest, I reckon, but only if you’ve got one staring you down in the fridge)
Handful of fresh spinach or kale (throw it in at the end so it doesn’t turn into sad green soup)
Salt, pepper, and a squeeze of lime or lemon (I think this is the most important bit, but forget it half the time!)

Crispy Shallot Basil Oil Magic:

2-3 shallots, thinly sliced (red onion works fine, too, though the texture’s a bit chunkier)
A good bunch of fresh basil leaves (Thai basil = best, but regular is fine)
1/3 cup neutral oil (I usually nab avocado or canola, olive oil will smoke up the joint, so I’d skip it)

How To Cook It (Mostly Hands-Off, Except the Crunchy Oil Bit)

Throw the chicken, onions, garlic, ginger, curry powder, cumin, coconut milk, tomatoes, potatoes, and bell pepper right into your slow cooker. Give it a stir. (This is where I taste-test just the sauce, which sometimes gives my partner pause—raw ginger is spicy—but I say, go for it!)
Season with salt and pepper, smack the lid on, and set it on low for 5-6 hours. Or high for 2.5-3 if you forgot to start it. (No shade, I do this plenty.)
About 20 minutes before you’re ready to eat, toss in the spinach or kale so it *barely* wilts but doesn’t vanish entirely. Squeeze in your citrus like you mean it.
Now, the crispy bit: Heat the neutral oil in a small-ish pan on the stove, medium heat. Add your shallots. They’ll sizzle and look like they’re clumping up—don’t panic, just keep stirring. Once they’re golden (not brown—trust me, there’s like 30 seconds between golden perfection and charcoal), scoop them out to drain on paper towel. Throw in the basil for 10 seconds; it’ll shrivel and go glassy. Fish that out, too! (Word to the wise: stand back a tad—ask me about hot oil and arms… actually, don’t.)
To serve, ladle curry in bowls, and scatter your shallot-basil confetti over the top. (If you’re like my household, you may want to double the crispy oil… or hide it.)

Little Notes (aka, What I Wish I’d Known)

The curry thickens up loads after sitting for a while. If you want it soupier, splash in a bit of chicken broth or water.
Don’t stress if the oil gets a bit too hot—just pull the pan off the heat for a minute before adding basil.
I think this tastes better the next day; flavors cozy up overnight… but then, it’s rarely left long enough to really know.

Things I’ve Tried (Some Genius, Some Not So Much)

I once used smoked paprika instead of cumin, and honestly, it got a bit weird. Would not repeat—unless you love smoke flavor (and hey, some do!).
One time I stirred in a can of chickpeas at the end—pretty hearty, actually. But my little one picked them all out like I was hiding jewels in her dinner.
I swapped fresh basil for cilantro in the oil once. It wasn’t bad… just tasted more like taco night than curry night.

Don’t Have a Slow Cooker? Don’t Sweat It

You could do this in a heavy pot or Dutch oven in the oven at 325°F (160°C) for about the same length of time. Honestly, I even used to just simmer it on the hob, popping in now and then to give it a stir (though my attention span is debatable, so it sometimes sticks—oops). If you have an Instant Pot, check this IP curry guide —amazing step-by-step, really.

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil

How to Save (or Not Save) Your Leftovers

Theoretically, you can tuck the curry into an airtight container in the fridge for up to 3 days. I’ve microwaved it straight from cold, but it’s also pretty divine as a jaffle filling—oh, toastie, I love you. Pro tip: freeze a batch (minus the crispy topping—that’s best fresh), but honestly, in my house it never lasts more than a day! You could also read about storage tricks at Serious Eats if you want to get nerdy about it.

My Preferred Way to Eat This (and Family Oddities)

We pile it over jasmine rice, and if someone’s feeling posh, maybe a dab of Greek yogurt (I know, not authentic, but it’s lush). Naan on the side = yes. My aunt dips potato chips right in, which is a bit out there, but… you do you!

What I’ve Messed Up: Actual Lessons Learned

I once tried rushing the crispy shallot stage by cranking the heat—bad move. Burnt, bitter, sad. Give it a few extra minutes on medium, you’ll thank me.
If you add the citrus too early, it sort of fades—so squeeze it in at the end for punch.
You can probably get away with skipping the spinach if you’re out, but don’t leave out the ginger if you can help it.

Wait, You Actually Asked! (FAQs I’ve Actually Heard)

“Can I use bone-in chicken?” Sure! It’ll be extra tender, just fish out the bones before serving (or have guests fend for themselves, ha!)
“Do I have to make the crispy shallot oil?” Technically, no. But it’s my favourite bit (and I think it makes the dish). If you’re tight on time, just scatter over some fried onions from the store.
“Can I double this?” Totally. Just use a big enough crockpot or split into two. I did it for a potluck once, everyone wanted the recipe—though I’d maybe add a smidge more curry powder if you’re multiplying up.
“Does it freeze okay?” Yup—as I mentioned, skip the crispy topping until you serve. Curry’s flavor deepens in the freezer, so I sometimes look forward to leftovers more than the original meal.
“Coconut milk is too rich for me, can I thin it out?” No problem. Use half broth and half coconut milk, or add a squeeze of fresh lemon to brighten it up. Or, if you want to keep things dairy, a bit of plain yogurt stirred in at the end (off the heat!) can lighten it nicely.

And, if you’re browsing for more cheeky home-cooked wonders, my friend swears by this chicken curry shortcut as well. Just promise me you’ll come back for the crispy bits, okay?

Crockpot Coconut Chicken Curry with Crispy Shallot Basil Oil