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Slow Cooker Chicken Curry

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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.

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

  1. Heat olive oil or ghee in a skillet over medium heat. Add chopped onion and sauté until soft and golden.
  2. Add garlic and ginger, cooking until fragrant (about 1 minute), then transfer the mixture to the slow cooker.
  3. Add chicken pieces to the slow cooker.
  4. In a bowl, whisk together coconut milk, tomato paste, curry powder, garam masala, turmeric, cumin, paprika, cayenne (if using), salt, and pepper.
  5. Pour the sauce over the chicken and onions. Stir to combine well.
  6. Cover and cook on low for 6–8 hours or on high for 4 hours, until the chicken is fully cooked and tender.
  7. Optional: Slightly shred the chicken using two forks, or leave in chunks.
  8. 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

Find it online: https://thefamilycooking.com/slow-cooker-chicken-curry/