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–+ servings

Slow Cooker Chicken Curry

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A plate of white rice topped with chicken curry, garnished with herbs, served with naan bread on the side.
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Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes

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

  • Start by adding the chicken pieces directly to the slow cooker. Spread them out so they cook evenly.
  • Sprinkle the diced onion garlic powder and ground ginger over the chicken. Give everything a gentle stir so the seasoning coats the meat.
  • In a medium bowl whisk together the coconut milk tomato sauce curry powder turmeric paprika salt black pepper and brown sugar. Take a moment to smell it. That is the good stuff.
  • Pour the sauce over the chicken and stir gently until everything is coated. Make sure the chicken is mostly submerged in the sauce.
  • Cover and cook on Low for 6 hours or High for 3 hours. The chicken should be tender and the sauce fragrant and golden.
  • In a small bowl whisk together the cornstarch and cold water until smooth. Stir this mixture into the slow cooker.
  • Turn the heat to High and cook uncovered for about 15 minutes until the sauce thickens slightly.
  • Serve the chicken and sauce over rice or with warm naan and finish with fresh cilantro if you like.

Notes

Substitutions

Coconut milk can be replaced with heavy cream or half and half though the flavor will be slightly different
Tomato sauce can be swapped for crushed tomatoes if you like more texture
Chicken can be replaced with chickpeas for a vegetarian version or shrimp added near the end for a pescatarian option

Variations

Butter chicken style
Stir in 2 tablespoons butter and ¼ cup cream at the end
Veggie curry
Add diced potatoes carrots or peas during the last hour of cooking
Spicy curry
Add red pepper flakes or a diced jalapeño for more heat

Tips and Tricks

Chicken thighs stay juicier but both cuts work well
Do not skip the brown sugar it balances the spices
Taste the sauce before thickening and adjust seasoning if needed
Let leftovers rest overnight for even better flavor
Serve with extra rice because the sauce disappears fast

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Servings: 6 servings
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