Slow Cooker Chicken Curry
Perfect slow cooker chicken curry with coconut milk, ginger & Indian spices. This cozy Thai-inspired chicken curry is made from scratch with tender chicken, flavorsome spices, and creamy coconut milk. Easy one-pot recipe that's low-fat and low-calorie!
Equipment
- 6-7 Quart Slow Cooker
- Sharp Knife
- Cutting board
Ingredients
Main Ingredients
- 2 lbs boneless chicken thighs cut into chunks
- 1 can coconut milk 14 oz
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
Spices & Seasonings
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- salt and pepper to taste
Additional Ingredients
- 1 can passata tomato sauce 14 oz
- 1 large bell pepper sliced
- 1 medium sweet potato cubed (optional)
- 1 tablespoon cornflour mixed with 2 tbsp water
- fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt and pepper. Dice the onion, mince the garlic, and grate the fresh ginger.
- Add the seasoned chicken to your slow cooker, followed by the diced onion, minced garlic, and grated ginger.
- Sprinkle the curry powder and garam masala over the chicken. Pour in the coconut milk and passata tomato sauce.
- Add the sliced bell pepper and cubed sweet potato (if using). Gently stir to combine all ingredients.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken is tender and flavors are well developed.
- In the last 30 minutes of cooking, stir in the cornflour slurry to thicken the curry. Taste and adjust seasoning as needed.
- Serve hot over pilau rice, garnished with fresh cilantro. Enjoy your homemade slow cooker chicken curry!
Notes
This slow cooker chicken curry tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. For a milder curry, reduce the curry powder by half. You can also substitute chicken breast for thighs, but reduce cooking time to prevent drying out.