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