If you’re looking for a hearty and flavorful dish that’s easy to prepare, this Slow Cooker Chicken Curry is the perfect meal for you. With tender chicken thighs simmered in a blend of aromatic spices and creamy coconut milk, this dish offers a comforting and satisfying flavor profile. It’s a fantastic recipe for busy days when you want to come home to a delicious homemade meal. The slow cooker does all the work while you go about your day, making it an ideal choice for a fuss-free dinner that everyone will love.

Ingredients You’ll Need:

1.5 lbs boneless, skinless chicken thighs
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
1/2 cup chicken broth
1/4 cup tomato paste
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder (optional for heat)
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice (for serving)

How to Make Slow Cooker Chicken Curry:

This slow cooker chicken curry is easy to put together with minimal prep time, allowing you to set it and forget it. The result is a richly flavored curry that pairs beautifully with rice.

Step-by-Step Instructions:

1. Sauté the Aromatics: Start by heating olive oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes soft and the garlic and ginger release their fragrant aroma.

2. Transfer to Slow Cooker: Once the onion mixture is softened, transfer it to your slow cooker. This will become the flavor base for your curry.

3. Add Chicken and Ingredients: Place the boneless, skinless chicken thighs on top of the onion mixture in the slow cooker. Then, add the coconut milk, chicken broth, tomato paste, curry powder, cumin, coriander, turmeric, chili powder (if you want a bit of heat), salt, and pepper.

4. Mix Everything Together: Stir everything well, ensuring the chicken is fully coated in the rich curry sauce. This will help the flavors meld together as it cooks.

5. Cook Slowly for Maximum Flavor: Cover the slow cooker with its lid and cook on low heat for 6-7 hours or high heat for 3-4 hours, depending on your schedule. The chicken will become tender and juicy, absorbing all the aromatic flavors of the spices.

6. Shred the Chicken: Once the chicken is fully cooked, use a fork to shred or chop it into bite-sized pieces. Stir the shredded chicken back into the curry sauce, mixing thoroughly.

7. Serve and Garnish: Serve your slow cooker chicken curry over cooked rice, and garnish generously with fresh cilantro for added color and flavor. Enjoy!

Helpful Tips:

Coconut Milk: For a richer curry, use full-fat coconut milk. If you prefer a lighter option, feel free to substitute with light coconut milk.
Customize the Heat: Adjust the level of spice by increasing or reducing the amount of chili powder.
Additional Vegetables: You can add vegetables like bell peppers, carrots, or peas during the last hour of cooking for added texture and nutrition.
Make it Creamier: Add a spoonful of yogurt or cream at the end of cooking for an even creamier sauce.

Details:

Prep Time: 15 minutes
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Yield: 4-6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Indian-inspired
Diet: Gluten-Free, Dairy-Free

Notes:

This curry can be made a day ahead. The flavors will only deepen as it sits.
For a spicier version, increase the chili powder or add fresh green chilies.
If you’re short on time, you can skip the step of sautéing the onions, garlic, and ginger, although this adds an extra layer of flavor.

Frequently Asked Questions:

1. Can I use chicken breasts instead of thighs? Yes, you can use boneless, skinless chicken breasts, but be aware that they may not be as tender as thighs after slow cooking.

2. Can I make this recipe on the stovetop instead of a slow cooker? Yes, you can simmer the curry on the stovetop in a large pot. Cook on low heat for about 45 minutes to 1 hour until the chicken is tender.

3. Can I freeze the leftovers? Absolutely! This chicken curry freezes well. Store it in an airtight container for up to 3 months. Just thaw and reheat when ready to enjoy.

4. How can I make the curry thicker? If you prefer a thicker curry, you can reduce the sauce by cooking with the lid off for the last 30 minutes or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken it up.

Storage Instructions:

Leftover curry can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, simply warm it in a pot over low heat or microwave until heated through. If the sauce has thickened too much, you can add a splash of chicken broth or water to loosen it up.

Slow Cooker Chicken Curry

Author: Martha

Print Recipe

Description

If you’re looking for a hearty and flavorful dish that’s easy to prepare, this Slow Cooker Chicken Curry is the perfect meal for you. With tender chicken thighs simmered in a blend of aromatic spices and creamy coconut milk, this dish offers a comforting and satisfying flavor profile.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
1/2 cup chicken broth
1/4 cup tomato paste
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder (optional for heat)
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice (for serving)

Instructions

. Sauté the Aromatics: Start by heating olive oil in a skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes soft and the garlic and ginger release their fragrant aroma.