Slow Cooker Chicken Curry Recipe

Introduction

This slow cooker chicken curry is a flavorful and easy dish perfect for busy days. Tender chicken thighs simmer in a rich blend of spices, coconut milk, and tomatoes, creating a comforting meal that’s sure to please the whole family.

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 the chicken thighs into 1-inch pieces, chop the onion, mince the garlic, grate the ginger, and chop the red bell pepper.
2. Step 2: In the slow cooker, combine the chicken, onion, garlic, ginger, and red bell pepper.
3. Step 3: Pour in the undrained diced tomatoes and coconut milk, then stir in the tomato paste.
4. Step 4: Add the curry powder, turmeric, cumin, and optional cayenne pepper. Season with salt and black pepper, then stir well to combine all ingredients.
5. Step 5: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
6. Step 6: Check that the chicken reaches an internal temperature of 165°F (74°C) for safety.
7. Step 7: If desired, shred the chicken with two forks for a pulled texture.
8. Step 8: Serve the curry over cooked rice and garnish with chopped cilantro. Optionally, accompany with naan bread, yogurt, or a squeeze of lime juice.

Tips & Variations

• Use bone-in chicken thighs for extra flavor and tenderness.
• Add vegetables like peas, potatoes, or spinach for a heartier curry.
• Adjust the cayenne pepper to control the heat level to your preference.
• For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot throughout. You can also freeze the curry for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may be less tender and can dry out more easily. Thighs are preferred for a juicier result in slow cooking.

Can I make this curry in a regular pot instead of a slow cooker?

Absolutely. Simmer the ingredients on low heat for about 45 minutes to an hour until the chicken is tender, stirring occasionally to prevent sticking.

Slow Cooker Chicken Curry Recipe

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5 from 84 reviews

This Slow Cooker Chicken Curry is a flavorful and comforting dish perfect for busy days. Tender chicken thighs simmer with aromatic spices, coconut milk, and vegetables to create a rich, creamy curry. Serve over rice with naan bread for a delicious, easy meal.

• Author: Mick
• 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
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian
• Diet: Halal

Ingredients

Scale 1x2x3x

Protein

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

Vegetables & Aromatics

• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, chopped

Liquids

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

Spices & Seasonings

• 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 & 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, mince garlic, grate ginger, and chop the red bell pepper.
2. Combine in Slow Cooker: In the slow cooker, place the chicken, onion, garlic, ginger, and bell pepper.
3. Add Liquids: Pour in the diced tomatoes with their juices and the coconut milk.
4. Add Tomato Paste and Spices: Stir in tomato paste, curry powder, turmeric, cumin, and cayenne pepper if using.
5. Season: Add salt and black pepper to taste, then stir well to combine all ingredients evenly.
6. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
7. Check Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
8. Shred Chicken (Optional): If preferred, shred the chicken with two forks to achieve a pulled texture.
9. Serve: Serve the curry over cooked rice.
10. Garnish and Extras: Sprinkle chopped cilantro on top and serve with naan bread, yogurt, or a squeeze of lime juice if desired.

Notes

• You can adjust the spice level by varying the amount of cayenne pepper according to your preference.
• Using chicken thighs keeps the curry tender and juicy during the long cooking time.
• For a thicker curry, you can remove the lid and cook on high for 15-30 minutes at the end to reduce the sauce.
• Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 2 months.
• Serve with basmati or jasmine rice for an authentic taste.

Keywords: slow cooker chicken curry, easy chicken curry, crockpot curry recipe, Indian chicken curry, creamy chicken curry, weeknight dinner