Slow Cooker Chicken Curry
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Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cut into large chunks
- 1 small onion diced
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 14-ounce can coconut milk
- 1 8-ounce can tomato sauce
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh cilantro chopped (for garnish)
- Cooked rice or naan for serving
Instructions
- Add chicken pieces to the slow cooker, followed by onion, garlic, and ginger.
- In a medium bowl, whisk together coconut milk, tomato sauce, garlic powder, curry powder, turmeric, paprika, salt, pepper, and brown sugar. Pour over the chicken and stir gently to coat.
- Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is tender and the sauce is rich and fragrant.
- In a small bowl, whisk cornstarch and cold water. Stir the mixture into the curry and cook on High for 15 minutes, uncovered, until the sauce thickens slightly.
- Spoon the chicken and curry sauce over rice or with naan bread. Garnish with fresh cilantro.
Notes
Tips & Tricks
- Thighs stay juicier than breasts in the slow cooker, but both work well.
- Adjust curry powder to taste, add more for bolder flavor or less for a milder sauce.
- Don’t skip the brown sugar; it balances the spices perfectly.
Substitutions
- Coconut Milk: Use heavy cream or half-and-half if you don’t have coconut milk.
- Tomato Sauce: Swap for crushed tomatoes for a chunkier texture.
- Chicken: Shrimp or chickpeas make this a great pescatarian or vegetarian option.
Variations
- Creamy Butter Chicken Style: Stir in 2 tablespoons butter and ¼ cup cream at the end.
- Veggie Curry: Add diced potatoes, carrots, or peas in the last hour of cooking.
- Spicy Curry: Add red pepper flakes or a diced jalapeño for extra heat.
Storage Tips
- Refrigerate: Store leftovers up to 4 days in an airtight container.
- Freeze: Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of coconut milk if needed.
Private Notes
Servings: 6 servings
