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Slow Cooker Chicken Curry

A comforting and flavorful slow cooker chicken curry that brings warmth and joy to your dinner table with minimal effort.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs Opt for free-range or organic for better flavor.
  • 1 medium onion, chopped Fresh yellow onions work beautifully.
  • 3 cloves garlic, minced Freshly minced for robust aroma.
  • 1 tbsp fresh ginger, grated Essential for a fresh zing.
  • 14 oz coconut milk Full-fat for creamier texture.
  • 0.5 cup chicken broth Homemade is ideal, but store-bought works.
  • 0.25 cup tomato paste Builds a rich base.
  • 2 tbsp curry powder Use a quality blend for better flavor.
  • 1 tsp ground cumin Adds earthiness.
  • 1 tsp ground coriander Provides warm notes.
  • 0.5 tsp turmeric Offers vibrant color and health benefits.
  • 0.5 tsp chili powder Optional for heat.
  • 2 tbsp olive oil Extra virgin for flavor.
  • Salt and pepper to taste Adjust to liking.
  • Fresh cilantro, chopped (for garnish) Adds freshness.
  • Cooked rice (for serving) Basmati or jasmine recommended.

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is soft and translucent.
  2. Transfer the sautéed aromatics to the slow cooker.
  3. Place the chicken thighs on top of the sautéed mix in the slow cooker.
  4. Add the coconut milk, chicken broth, tomato paste, curry powder, cumin, coriander, turmeric, chili powder, and a sprinkle of salt and pepper.
  5. Gently stir the mixture to coat the chicken evenly.
Cooking
  1. Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours.
  2. Once cooked, shred or chop the chicken directly in the slow cooker, stirring it back into the sauce.
Serving
  1. Serve the curry over cooked rice and garnish with fresh cilantro.
  2. A squeeze of lime before serving adds delightful brightness.

Notes

Allow the curry to cool before storing. It can be stored in the fridge for up to 4 days or frozen for up to 3 months.