Why You’ll Love This Recipe
This chicken curry is incredibly easy to make—just toss everything into the slow cooker and let it work its magic. The result is a deeply flavorful, melt-in-your-mouth dish that tastes like it’s been simmering on the stove all day. It’s great for meal prep, family dinners, and it’s naturally gluten-free and dairy-free with the option to make it Paleo or Whole30.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs or breasts
onion
garlic
fresh ginger
full-fat coconut milk
tomato paste
curry powder
garam masala
turmeric
ground cumin
paprika
cayenne pepper (optional, for heat)
salt
black pepper
olive oil or ghee
fresh cilantro (for garnish)
Directions
- Heat olive oil or ghee in a skillet over medium heat. Add chopped onion and sauté until soft and golden.
- Stir in garlic and ginger, cooking until fragrant, then transfer the mixture to the slow cooker.
- Add chicken pieces to the slow cooker.
- In a bowl, whisk together coconut milk, tomato paste, and all the spices: curry powder, garam masala, turmeric, cumin, paprika, cayenne (if using), salt, and pepper.
- Pour the sauce over the chicken and onions. Stir to combine everything well.
- Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and fully cooked.
- Optional: Use two forks to shred the chicken slightly or leave it in chunks.
- Serve hot, garnished with chopped cilantro.
Servings and timing
This recipe serves 4 to 6 people.
Cooking time: 6-8 hours on low or 4 hours on high
Prep time: 15 minutes
Variations
- Use chicken breast for a leaner option or thighs for more flavor.
- Add vegetables like potatoes, carrots, or bell peppers for a complete one-pot meal.
- Swap coconut milk for cashew cream if preferred.
- Add frozen peas or spinach in the last 30 minutes of cooking.
- Adjust spice levels to taste by increasing or reducing cayenne pepper.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a saucepan over medium heat or in the microwave in 30-second intervals, stirring between each.
Freeze for up to 3 months. Defrost overnight in the fridge and reheat before serving.
FAQs
Can I use curry paste instead of curry powder?
Yes, curry paste can be used, but it will change the flavor slightly. Use about 2 tablespoons of paste and adjust to taste.
Can I make this recipe with bone-in chicken?
Yes, bone-in chicken works well, but you may need to increase the cook time slightly.
How spicy is this chicken curry?
It’s mildly spiced, but you can make it spicier by adding more cayenne or chopped chili peppers.
Can I cook this on high instead of low?
Yes, cook on high for about 4 hours, or until the chicken is tender and fully cooked.
What can I serve with chicken curry?
Serve it over rice, cauliflower rice, quinoa, or with flatbread like naan (if not following a grain-free diet).
Does this curry thicken on its own?
It thickens slightly as it cooks, but you can remove the lid for the last 30 minutes or stir in a thickener like arrowroot starch if needed.
Is this recipe freezer-friendly?
Yes, it freezes well. Let it cool completely before transferring to freezer-safe containers.
Can I use light coconut milk?
You can, but the sauce will be thinner and less creamy.
Is this recipe Whole30 or Paleo?
Yes, if you use Whole30-compliant tomato paste and full-fat coconut milk without additives, it fits both diets.
Do I need to brown the chicken first?
No, it’s not necessary, but you can sear the chicken before adding it to the slow cooker for extra flavor.
Conclusion
Slow Cooker Chicken Curry is a comforting and satisfying meal that brings bold, rich flavors to your dinner table with minimal effort. Whether you’re cooking for family or meal prepping for the week, this recipe delivers every time. It’s hearty, versatile, and sure to become a go-to favorite in your kitchen.
PrintSlow Cooker Chicken Curry
Slow Cooker Chicken Curry is a rich, creamy, and comforting dish packed with Indian-inspired spices. Tender chicken is slow-cooked in a flavorful coconut milk curry sauce, making it perfect for easy weeknight meals or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) can full-fat coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or ghee
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil or ghee in a skillet over medium heat. Add chopped onion and sauté until soft and golden.
- Add garlic and ginger, cooking until fragrant (about 1 minute), then transfer the mixture to the slow cooker.
- Add chicken pieces to the slow cooker.
- In a bowl, whisk together coconut milk, tomato paste, curry powder, garam masala, turmeric, cumin, paprika, cayenne (if using), salt, and pepper.
- Pour the sauce over the chicken and onions. Stir to combine well.
- Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is fully cooked and tender.
- Optional: Slightly shred the chicken using two forks, or leave in chunks.
- Serve hot, garnished with chopped cilantro.
Notes
- Use thighs for more flavor, or breasts for a leaner version.
- Add vegetables like potatoes or bell peppers for a one-pot meal.
- Stir in frozen peas or spinach during the last 30 minutes of cooking.
- To thicken the curry, remove the lid for the last 30 minutes or add arrowroot starch.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
