Slow Cooker Chicken Curry Recipe

Introduction

This slow cooker chicken curry is a flavorful and comforting dish that’s perfect for busy days. With tender chicken simmered in a rich, spiced sauce, it’s an easy meal that fills your home with wonderful aromas. Serve it over rice or with naan for a satisfying dinner.

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 chicken thighs into 1-inch pieces.
2. Step 2: Chop onion and mince garlic.
3. Step 3: Grate ginger.
4. Step 4: Chop red bell pepper.
5. Step 5: In a slow cooker, combine chicken, onion, garlic, ginger, and bell pepper.
6. Step 6: Pour in diced tomatoes with their juice and the coconut milk.
7. Step 7: Stir in tomato paste until well combined.
8. Step 8: Add curry powder, turmeric, cumin, and cayenne pepper if using.
9. Step 9: Season with salt and black pepper to taste.
10. Step 10: Stir everything well to mix the spices and ingredients.
11. Step 11: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
12. Step 12: Check that chicken has reached an internal temperature of 165°F (74°C) for safety.
13. Step 13: Optional: Shred the chicken with two forks for a different texture.
14. Step 14: Serve the curry over cooked rice.
15. Step 15: Garnish with chopped cilantro for freshness.
16. Step 16: Enjoy with naan bread, yogurt, or a squeeze of lime juice on the side.

Tips & Variations

• For a creamier curry, add an extra half cup of coconut milk towards the end of cooking.
• Use chicken breasts if preferred, but thighs remain juicier and more flavorful.
• Add vegetables like peas or spinach in the last hour of cooking for extra nutrition.
• Adjust cayenne pepper to control the heat level according to your taste.
• If your slow cooker runs hot, check the chicken early to avoid overcooking.

Storage

Store leftover chicken curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through. This curry also freezes well for up to 3 months; thaw 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 result in a drier texture than thighs. Adjust cooking time as needed and check for doneness.

Is it necessary to shred the chicken?

No, shredding is optional. You can serve the curry with whole chicken pieces or shredded, depending on your preference.

Slow Cooker Chicken Curry Recipe

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★★★★★

4.5 from 114 reviews

• Author: Noah
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 6 servings 1x
• Diet: Halal

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Description

This slow cooker chicken curry is a flavorful and easy-to-make dish featuring tender chicken thighs simmered in a rich sauce of coconut milk, tomatoes, and aromatic spices. Perfect for a comforting meal served over rice with optional naan bread, it requires minimal prep and lets the slow cooker do all the work to develop deep, spicy flavors.

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Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 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

Liquids and Sauces

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

Spices

• 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 and Serving

• 1/4 cup chopped cilantro, for garnish
• Cooked rice, for serving
• Naan bread, for serving (optional)

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Instructions

1. Prep the chicken: Cut boneless, skinless chicken thighs into 1-inch pieces ensuring even cooking throughout.
2. Prepare aromatics: Chop the onion finely and mince the garlic cloves to release their flavors.
3. Grate the ginger: Use fresh ginger and grate about a 1-inch piece to add warmth and aroma.
4. Chop the bell pepper: Dice the red bell pepper into bite-sized pieces for color and sweetness.
5. Combine ingredients in slow cooker: Place the chicken, onion, garlic, ginger, and bell pepper into the slow cooker bowl.
6. Add liquids: Pour in the undrained canned diced tomatoes and coconut milk to create a creamy base.
7. Incorporate tomato paste: Stir in the tomato paste to thicken and enrich the sauce.
8. Season with spices: Add curry powder, turmeric, cumin, and cayenne pepper if you want heat, mixing well.
9. Adjust seasoning: Sprinkle salt and black pepper to taste, ensuring balanced flavor.
10. Mix thoroughly: Stir all ingredients well so the spices and liquids coat the chicken and vegetables evenly.
11. Cook slowly: 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 infused with the spices.
12. Check doneness: Verify the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
13. Optional shredding: For a different texture, shred the chicken with two forks to mix into the sauce.
14. Serve over rice: Spoon the curry over cooked rice for a complete meal.
15. Garnish: Sprinkle with chopped cilantro to add freshness and color.
16. Optional accompaniments: Serve with naan bread and optionally yogurt or a squeeze of lime juice for extra richness and brightness.

Notes

• Using chicken thighs keeps the meat juicy compared to breast meat.
• Adjust cayenne pepper amount to control spiciness.
• Shredding the chicken gives a more stew-like texture.
• You can prepare this recipe the night before and let the flavors develop even more.
• Serve with basmati or jasmine rice for an authentic touch.
• Leftovers store well and can be refrigerated up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian

Keywords: chicken curry, slow cooker chicken curry, easy chicken curry, Indian chicken curry, coconut curry, slow cooker recipes