Slow Cooker Chicken Curry
This Slow Cooker Chicken Curry is packed with tender chunks of chicken and a delicious rich sauce that is soooo good. This delicious chicken curry is a comforting recipe that you can make in the slow cooker, on the stove top or in the oven.
I hate being biased, but one bite of the tender juicy chicken pieces and rich sauce and this quickly became my favourite curry recipe. This sauce is amazing, honestly if I could drink it with a straw I would, it has so much flavor. Cooking the sauce on low heat really helps to enhance the flavour much more than a fast curry made on the stove top and results in tender chicken that falls apart with the touch of a fork.
Why You Will Love This Slow Cooker Chicken Curry
- The sauce is incredibly rich and flavor. The blend of warming spices give it a wonderful depth of curry flavor
- This easy slow cooker chicken curry recipe requires less then 15 minutes of hands on prep using simple ingredients that the majority of grocery stores would carry, no fancy specialty items required! It’s perfect for an easy weeknight meal.
- This is a great recipe to make a big batch of and then store in the freezer for quick and easy meals through the winter.
- The slow cooker coconut chicken curry can alternatively be made in the oven, on the stovetop or in an instant pot!
- This healthy slow cooker chicken curry is Whole30, Paleo, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal.
Ingredients For This Slow Cooker Chicken Curry
- Chicken: I prefer using boneless skinless chicken thighs because I find that they have more flavor but feel free to substitute them for boneless skinless chicken breasts. When cutting the boneless chicken breast I recommend cutting them into 1 inch sized cubes
- Garlic & fresh ginger: I prefer using fresh rather than jarred for the best flavor.
- Tomato paste: Tomato puree helps to thicken the sauce and add a hint of tomato flavor to the creamy curry sauce.
- Coconut milk: I recommend using full-fat coconut milk (rather than light coconut milk) which will give the curry a rich and creamy texture.
- Garam masala: it is an indian spice blend made with ground spices like cloves, cinnamon, cardamoms, cumin, coriander, nutmeg, bay leaf and black pepper
- Chilli powder: I prefer using chili powder but cayenne pepper can also be used in its place.
- Ground ginger: ground ginger adds a wonderful warmth to the spice mix.
- Ground Coriander: ground coriander is a spice commonly used in indian food.
- Curry Powder: curry spice is what gives the curry its rich authentic flavor. I have found the curry powder often comes in mild, medium or hot, any of the above work depending on your desired preference.
- Water or Chicken Broth: while water can be used I find that chicken broth (or vegetable broth) adds more flavor to the curry sauce.
How To Make This Slow Cooker Chicken Curry
- Turn your slow cooker on to saute (or if your slow cooker does not have this function heat the olive oil or coconut oil in a skillet on medium-high heat). Add in the garlic, onion and ginger and saute. After 4-5 minutes of cooking the onions will begin to soften.
- If cooking in a skillet, transfer the mixture to the slow cooker and then add in the tomato paste, creamy coconut milk plus all of the spices. Give the curry a good stir so that everything is well mixed and then add in the raw chicken and chicken stock.
- Turn the slow cooker to low heat and cook for 6-7 hours or high heat for 3-4 hours.
- Serve the slow cooker curry chicken over a bed of white rice or cauliflower rice garnished with fresh cilantro (or if you don’t like cilantro other fresh herbs such as parsley work)
You can find step-by-step instructions in the recipe card below.
Can I Make This Slow Cooker Curry In The Oven?
This easy chicken curry recipe can easily be made in the oven too! Simply heat a pot or dutch oven on medium high heat, add in the hot and once hot saute the garlic, ginger and onion. Once the onion has softened add in the rest of the ingredients and reduce to low heat. The curry can be covered and cooked on the stovetop for an hour and a half, or transfered to the oven and cooked for 3 hours at 300 degrees Fahrenheit. Make sure to check on the curry regularly and stir to ensure that it is not burning on the bottom. Add in a splash of water if necessary.
Can I Make This Slow Cooker Chicken Curry In An Instant Pot
Turn the instant pot on the saute function and saute the garlic, ginger and onion in oil. Once the onion has begun to soften, add all of the remaining ingredients. Turn the instant pot to high pressure and cook for 12 minutes before doing a quick release. If there seems to be too much liquid at the end of the cooking process you can thicken up the sauce by switching the instant pot to saute and leaving it to simmer for a few minutes.
Is This Slow Cooker Chicken Curry Spicy?
This indian chicken curry recipe has a wonderful rich warming sauce that is slightly spicy. If you are a fan of heat feel free to add a touch more chili powder or a pinch of red pepper flakes. To make this a meal that the whole family (including kids) will enjoy, I recommend skipping the chili powder.
What To Serve With This Chicken Curry
If you are following a Whole30 or Paleo diet then I recommend serving this curry over cauliflower rice to soak up all of the yummy sauce, you will want to make sure you get every last drop. Other delicious options include brown rice, jasmine rice or basmati rice. I also love to serve this slow cooker chicken curry with warm naan bread on the side to scoop up some of the chicken and sauce, or poppadoms with mango chutney.
Can I Add Vegetables To This Slow Cooker Curry?
If you would like to bulk up this chicken curry with some vegetables I recommend adding in cubed sweet potatoes, green beans cut into 2 inch pieces or red bell pepper diced into 1 inch squares.
What About Leftovers
Leftover chicken curry can be stored in an airtight container in the fridge for up to 4 days, or stored in a ziploc bag or container in the freezer for up to 6 months. To thaw I recommend placing the frozen block of curry in a pot on medium heat with a little water or chicken broth and heat until the curry is warmed through. I like doubling the recipe and then storing half in the freezer for quick and easy meals that I can enjoy through the cold winter months.
Here are a few more Indian inspired recipes that you might enjoy…
- Chicken & Lychee Green Curry
- Tandoori Chicken Burgers
- Butter Chicken
- Chicken Tikka Masala
- Peanut Butter Chicken
- Turkey Mulligatawny Soup
- Grilled Tandoori Chicken & Peach Salad
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Slow Cooker Chicken Curry
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 large onion (2 small) finely diced
- 1/4 tsp salt
- 1 tbsp finely chopped ginger
- 2 cloves garlic crushed
- 2/3 cup tomato paste
- 1 can coconut milk (400ml)
- 2 tsp garam masala
- 1/2 tsp chili powder
- 1/2 tsp ground ginger
- 1 tbsp coriander
- 1 tbsp curry powder
- 1/2 cup chicken stock
- 8 boneless skinless chicken thighs cut into small chunks
Instructions
Slow Cooker Instructions
- Turn the slow cooker on saute/sear and add the coconut oil, ginger, garlic and diced onion and sprinkle with salt. Saute for 4-5 minutes until the onions have begun to soften and turn golden in colour.
- Add in the tomato paste and coconut milk and all of the spices and stir so that it is well blended. Before adding in the raw chicken, taste the curry sauce to make sure that you are happy with the flavour, adjust the spices as needed.
- Add in the chicken broth and diced chicken thighs, turn the slow cooker to low heat and cook for 5 to 6 hours or high heat for 3 to 4 hours.
- To serve, sprinkle with fresh parsley and serve on top of a bed of cauliflower rice.
Stovetop/Oven Instructions
- Follow above instructions through to step 3. After adding in the chicken stock and chicken cook on low heat on the stovetop for an hour and a half to two hours or in the oven for 3 hours at 150 degrees Celsius (300 degrees Fahrenheit). Make sure to check on the curry regularly and stir to ensure that it is not burning on the bottom. Add in a splash of water if necessary.
Instant Pot Instructions
- Follow step 1 and 2 of the above instructions using the saute function on the instant pot.
- After adding in the chicken stock, turn the instant pot to high pressure and cook for 10 minutes before doing a quick release. If desired you can thicken up the sauce by switching the instant pot to saute and leaving it to simmer for a few minutes.
Nutrition
Great flavor! My family loves this recipe