Slow Cooker Chicken Curry Recipe
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.
- 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
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
- Prepare Ingredients: Cut chicken thighs into 1-inch pieces. Chop the onion and red bell pepper, mince the garlic, and grate the ginger.
- Combine in Slow Cooker: In your slow cooker, add the chicken pieces, chopped onion, minced garlic, grated ginger, and chopped red bell pepper.
- 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.
- 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.
- Mix Ingredients: Give all the ingredients a good stir until well combined and the spices are evenly distributed throughout the mixture.
- 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.
- Shred Chicken (Optional): If desired, use two forks to shred the chicken pieces slightly to better absorb the curry sauce.
- 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
Find it online: https://cookwithyana.com/slow-cooker-chicken-curry-recipe/
