Go Back

Slow Cooker Chicken Curry

A simple and flavorful chicken curry made in a slow cooker, blending aromatic spices with creamy coconut milk for a comforting family dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs Juiciness and flavor prefer thighs, but breasts can be substituted.
  • 1 medium onion, chopped A sweet onion works best.
  • 3 cloves garlic, minced Use fresh garlic.
  • 1 tbsp fresh ginger, grated Avoid powdered ginger.
  • 1 can (14 oz) coconut milk Full-fat coconut milk is recommended.
  • 1/2 cup chicken broth Low-sodium broth works best.
  • 1/4 cup tomato paste Adds a rich base to the curry.
  • 2 tbsp curry powder Use high-quality curry powder.
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder (optional) Adjust for spice tolerance.
  • 2 tbsp olive oil Extra virgin for best flavor.
  • Fresh cilantro, chopped for garnish
  • Cooked rice for serving Jasmine or basmati are favorites.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped onion, minced garlic, and grated ginger; sauté for 3-4 minutes until onion is soft and translucent.
  3. Transfer the aromatic mixture to the slow cooker.
  4. Place the chicken thighs on top of the aromatics in the slow cooker.
  5. In a bowl, whisk together coconut milk, chicken broth, tomato paste, curry powder, cumin, coriander, turmeric, chili powder, salt, and pepper.
  6. Pour the sauce over the chicken and stir gently to coat.
  7. Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
  8. Once cooked, shred the chicken with two forks and mix it back into the sauce.
  9. Serve over warm rice and garnish with freshly chopped cilantro.

Notes

To enhance flavor, allow curry to sit for 10-15 minutes after shredding the chicken. Store leftovers for up to 4 days or freeze for 3 months.