Description
A rich and flavorful Slow Cooker Chicken Curry made with tender chicken thighs simmered in a creamy coconut milk and tomato sauce infused with aromatic spices. This easy, hands-off recipe delivers a perfect balance of warmth and spice, ideal for a comforting family meal served with basmati rice and naan bread.
Ingredients
Scale
Protein
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables & Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup frozen peas
- Fresh cilantro, chopped (for garnish)
Liquids & Sauces
- 1 can (14 oz) coconut milk (full-fat)
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
Spices & Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garam masala
To Serve
- Cooked basmati rice
- Naan bread
Instructions
- Prepare the Ingredients: Finely chop the onion, mince the garlic, and grate the fresh ginger to ensure all aromatics are ready for cooking.
- Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the garlic and ginger and cook for another 2 minutes until fragrant, enhancing the flavor base.
- Assemble in the Slow Cooker: Transfer the sautéed onion, garlic, and ginger to the slow cooker. Add the chicken pieces, then sprinkle the curry powder, cumin, coriander, turmeric, paprika, cayenne pepper (if using), salt, and black pepper over the chicken. Stir well to evenly coat the chicken with the spices.
- Add the Liquids: Pour in the coconut milk, diced tomatoes with their juices, chicken broth, and tomato paste. Stir thoroughly to combine all ingredients uniformly.
- Cook the Curry: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, allowing the chicken to become tender and the flavors to meld deeply.
- Finish the Dish: About 30 minutes before serving, stir in the garam masala and the frozen peas. Continue cooking to warm the peas and blend the spices thoroughly into the curry.
- Serve: Spoon the chicken curry over cooked basmati rice, garnish with chopped cilantro, and serve with warm naan bread to enjoy the flavorful sauce.
Notes
- For a spicier curry, increase the amount of cayenne pepper or add chopped fresh chili peppers.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust salt to taste towards the end of cooking if necessary.
