Slow Cooker Chicken Curry Recipe

Introduction

This slow cooker chicken curry is a comforting and flavorful dish that’s perfect for busy days. With tender chicken simmered in a rich, spiced coconut tomato sauce, it’s easy to prepare and great for family meals.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 1/4 cup tomato paste
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 cup chopped cilantro, for garnish
• Cooked rice, for serving
• Naan bread, for serving (optional)

Instructions

1. Step 1: Cut chicken thighs into 1-inch pieces.
2. Step 2: Chop the onion and mince the garlic.
3. Step 3: Grate the ginger and chop the red bell pepper.
4. Step 4: In a slow cooker, combine the chicken, onion, garlic, ginger, and bell pepper.
5. Step 5: Pour in the undrained diced tomatoes and coconut milk.
6. Step 6: Stir in the tomato paste.
7. Step 7: Add the curry powder, turmeric, cumin, and cayenne pepper if using.
8. Step 8: Season with salt and black pepper to taste, then stir well to combine.
9. Step 9: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
10. Step 10: Ensure the chicken reaches an internal temperature of 165°F (74°C).
11. Step 11: If desired, shred the chicken with two forks to your preferred texture.
12. Step 12: Serve the curry over cooked rice, garnish with chopped cilantro, and enjoy with naan bread, yogurt, or a squeeze of lime juice.

Tips & Variations

• For a creamier curry, add a splash of heavy cream or yogurt just before serving.
• Use chicken breasts instead of thighs for a leaner option, but be careful not to overcook as they can dry out.
• Add vegetables like peas, spinach, or potatoes for extra nutrition and texture.
• Adjust the cayenne pepper to control the heat level according to your taste.

Storage

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of chicken for this recipe?

Yes, boneless, skinless chicken breasts can be used instead of thighs, but thighs stay more tender and flavorful during slow cooking.

Is it possible to make this curry spicier or milder?

Absolutely. Adjust the cayenne pepper or curry powder to your preferred spice level. You can also add fresh chili or mild sweet paprika to alter the heat gently.

Slow Cooker Chicken Curry Recipe

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★★★★★

4.9 from 130 reviews

This Slow Cooker Chicken Curry is a flavorful and easy-to-make dish featuring tender chicken thighs simmered in a rich coconut-tomato curry sauce with aromatic spices. Perfect for busy days, it requires minimal prep and slow cooks to develop deep, comforting flavors. Serve with rice and naan for a satisfying meal.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) or 3 hours 20 minutes to 4 hours 20 minutes (high)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, chopped

Liquids and Sauces

• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 1/4 cup tomato paste

Spices

• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

Garnish and Serving

• 1/4 cup chopped cilantro, for garnish
• Cooked rice, for serving
• Naan bread, for serving (optional)

Instructions

1. Prepare Ingredients: Cut chicken thighs into 1-inch pieces. Chop the onion and red bell pepper, mince the garlic, and grate the ginger.
2. Combine in Slow Cooker: In your slow cooker, add the chicken pieces, chopped onion, minced garlic, grated ginger, and chopped red bell pepper.
3. Add Liquids and Tomato Paste: Pour in the undrained can of diced tomatoes as well as the can of coconut milk. Stir in the tomato paste to combine evenly.
4. Season the Curry: Add the curry powder, turmeric, cumin, and cayenne pepper if you want some heat. Season with salt and black pepper to taste.
5. Mix Ingredients: Give all the ingredients a good stir until well combined and the spices are evenly distributed throughout the mixture.
6. Slow Cook the Curry: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through. Ensure the internal temperature of the chicken reaches 165°F (74°C) for safety.
7. Shred Chicken (Optional): If desired, use two forks to shred the chicken pieces slightly to better absorb the curry sauce.
8. Serve: Spoon the curry over cooked rice and garnish with chopped cilantro. Serve with naan bread, yogurt, or a squeeze of lime juice to elevate the flavors.

Notes

• You can adjust the level of cayenne pepper to control the heat according to your preference.
• Shredding the chicken is optional but helps the sauce cling to the meat better.
• Leftovers store well in the fridge for up to 3 days and taste even better the next day.
• For a thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
• If you prefer, substitute chicken breasts but cooking time may be slightly shorter.

Keywords: chicken curry, slow cooker recipe, easy curry, coconut milk curry, Indian chicken curry, one pot meal