Crockpot Chicken Curry Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithmia.com/crockpot-chicken-curry-recipe/
