Slow Cooker Chicken Curry Recipe
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.
- 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
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
- Prepare Ingredients: Cut chicken thighs into 1-inch pieces, chop the onion, mince garlic, grate ginger, and chop the red bell pepper.
- Combine in Slow Cooker: In the slow cooker, place the chicken, onion, garlic, ginger, and bell pepper.
- Add Liquids: Pour in the diced tomatoes with their juices and the coconut milk.
- Add Tomato Paste and Spices: Stir in tomato paste, curry powder, turmeric, cumin, and cayenne pepper if using.
- Season: Add salt and black pepper to taste, then stir well to combine all ingredients evenly.
- 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.
- Check Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- Shred Chicken (Optional): If preferred, shred the chicken with two forks to achieve a pulled texture.
- Serve: Serve the curry over cooked rice.
- 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
Find it online: https://famdishes.com/slow-cooker-chicken-curry-recipe/
