Crockpot Chicken Curry Recipe

Introduction

This Crockpot Chicken Curry is a comforting and flavorful dish that’s perfect for busy days. Tender chicken simmers gently in a rich, aromatic sauce made with coconut milk and spices, making it an easy meal to prepare ahead and enjoy.

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

1. Step 1: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger.
2. Step 2: In a medium bowl, whisk together the coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar. Pour this mixture over the chicken and gently stir to coat everything evenly.
3. Step 3: Cover and cook on Low for about 6 hours or on High for 3 hours, until the chicken is tender and the sauce is fragrant.
4. Step 4: In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this into the curry, then cook on High for about 15 minutes uncovered, allowing the sauce to thicken slightly.
5. Step 5: Serve the curry spooned over cooked rice or with warm naan. Garnish with freshly chopped cilantro before serving.

Tips & Variations

• For extra depth, sauté the onion before adding it to the slow cooker.
• Use chicken thighs for juicier, more flavorful meat.
• Adjust curry powder quantity to your preferred spice level.
• Add vegetables like bell peppers or potatoes for a heartier dish.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken upon standing; add a splash of water or coconut milk when reheating to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking. If using frozen chicken, increase the cooking time and ensure the chicken reaches a safe internal temperature before serving.

Can I make this curry spicy?

Definitely! Add a pinch of cayenne pepper, chopped fresh chili, or increase the curry powder to suit your heat preference.

Crockpot Chicken Curry Recipe

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★★★★★

4.6 from 96 reviews

This Crockpot Chicken Curry is a flavorful and comforting slow-cooked dish featuring tender chicken simmered in a rich coconut milk and tomato-based sauce infused with a blend of warm spices. Perfect for an easy weeknight dinner, it offers a creamy, aromatic curry that’s served best over rice or warm naan, garnished with fresh cilantro.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 6 hours on Low or 3 hours on High plus 15 minutes thickening
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Indian-inspired

Ingredients

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Chicken and Aromatics

• 2 pounds boneless & skinless chicken breasts or thighs, cut into large chunks
• 1 small onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger

Curry Sauce

• 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

Thickener

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Garnish and Serving

• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions

1. Prepare the chicken and aromatics: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger, ensuring they are evenly distributed around the chicken for maximum flavor infusion.
2. Mix and pour the curry sauce: In a medium bowl, whisk together the coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, pepper, and brown sugar until well combined. Pour this rich mixture over the chicken in the slow cooker and gently stir to coat all the pieces with the sauce.
3. Slow cook the curry: Cover the slow cooker and cook on Low for about 6 hours or on High for 3 hours, allowing the chicken to become tender and the sauce to develop a deep, rich aroma.
4. Thicken the sauce: In a small bowl, whisk together the cornstarch and cold water to form a slurry. Stir this mixture into the curry, then cook uncovered on High for about 15 minutes until the sauce slightly thickens to a luscious consistency.
5. Serve and garnish: Spoon the curry over cooked rice or serve alongside warm naan bread. Finish with a sprinkle of freshly chopped cilantro for a burst of color and freshness.

Notes

• You can use either chicken breasts or thighs; thighs will yield a juicier and more flavorful result.
• Adjust the amount of curry powder to your spice preference.
• If you prefer a thicker sauce, you can add more cornstarch slurry incrementally.
• Leftovers keep well refrigerated for up to 3 days and freeze nicely.
• For a richer flavor, brown the chicken briefly before adding to the slow cooker (optional).

Keywords: crockpot chicken curry, slow cooker chicken curry, easy chicken curry, coconut milk curry, Indian curry recipe