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Slow Cooker Chicken Curry

A warm and comforting dish of tender chicken simmered in a rich sauce made with coconut milk and spices, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs chicken thighs or breasts, cut into pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp ginger, grated
  • 1 can (14 oz) coconut milk
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 2 cups vegetables (like bell peppers, carrots, or peas)
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Start by cutting the chicken into bite-sized pieces.
  2. In a pan over medium heat, add a drizzle of oil, sauté the chopped onion until translucent, about 5 minutes. Then, add garlic and ginger; cook for an additional 1–2 minutes until fragrant.
  3. Transfer the sautéed onions, garlic, and ginger to your slow cooker. Add in the chicken, curry powder, cumin, turmeric, and a sprinkle of salt and pepper. Stir to combine.
  4. Pour in the coconut milk and chicken broth. Give everything a good stir to ensure the chicken is well coated in the sauce.
  5. Toss in your choice of vegetables. Stir to incorporate.
  6. Cover and set your slow cooker to low for 6–8 hours or high for 3–4 hours.
  7. Once cooked, taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving.

Notes

Feel free to swap chicken for chickpeas or tofu for a vegetarian version. Cooking on high for 3-4 hours can work wonders too. Avoid overfilling your slow cooker as it can affect cooking times. Leftovers can be stored in an airtight container in the fridge for 4-5 days or frozen for about 3 months.