Crockpot Chicken Curry Recipe

Introduction

This Crockpot Chicken Curry is a comforting and flavorful dish perfect for busy days. Tender chicken simmers slowly in a creamy, spiced sauce that fills your home with inviting aromas. Serve it over rice or with warm naan for a satisfying meal.

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 rich and fragrant.
4. Step 4: In a small bowl, whisk the cornstarch with cold water until smooth. Stir this slurry into the curry, then cook on High for about 15 minutes uncovered to thicken the sauce slightly.
5. Step 5: Serve the curry over cooked rice or with warm naan. Garnish with chopped fresh cilantro before serving.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat, though breasts work well too.
• Adjust the amount of curry powder to suit your preferred spice level.
• Add chopped vegetables like bell peppers or peas about halfway through cooking for extra color and nutrition.
• For a thicker sauce, increase the cornstarch to 3 tablespoons.
• Garnish with a squeeze of lime juice for a bright finishing touch.

Storage

Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the curry for up to 2 months; thaw overnight before reheating.

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 and to avoid overcooking the outer parts. If using frozen chicken, increase cooking time and ensure it cooks thoroughly before serving.

Is this curry spicy?

This recipe has a mild to moderate spice level thanks to the curry powder. You can adjust the heat by adding more curry powder or including a pinch of chili flakes if you prefer a spicier curry.

Crockpot Chicken Curry Recipe

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★★★★★

5 from 125 reviews

This Crockpot Chicken Curry recipe offers a rich, flavorful dish featuring tender chicken slow-cooked in a creamy, aromatic coconut tomato sauce infused with curry spices. Perfect for an easy, hands-off meal that pairs beautifully with rice or naan, it brings warmth and comfort to your dinner table with minimal prep.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 6 hours (Low) or 3 hours (High) plus 15 minutes thickening
• Total Time: 6 hours 15 minutes (Low) or 3 hours 15 minutes (High)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Indian-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

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

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

Thickening Mixture

• 2 tablespoons cornstarch
• 2 tablespoons cold water

For Serving and Garnish

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

Instructions

1. Prepare the Slow Cooker: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger to distribute the flavors evenly.
2. Mix the Sauce: In a medium bowl, whisk together the coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar until fully combined. Pour this mixture over the chicken in the slow cooker and gently stir to coat all pieces thoroughly.
3. Cook Low and Slow: Cover the slow cooker and cook on Low for approximately 6 hours or on High for 3 hours, allowing the chicken to become tender and the sauce to develop a rich, cozy aroma.
4. Thicken the Curry: In a small bowl, whisk cornstarch with cold water until smooth, then stir this slurry into the curry. Continue cooking on High, uncovered, for about 15 minutes to thicken the sauce slightly.
5. Serve and Garnish: Spoon the finished curry over cooked rice or serve it alongside warm naan bread. Garnish with freshly chopped cilantro to add a bright, fresh flavor.

Notes

• You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier and more flavorful when slow-cooked.
• If you prefer a spicier curry, add a pinch of cayenne pepper or chopped fresh chili with the spices.
• For a gluten-free option, double-check that your tomato sauce and curry powder are certified gluten-free.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
• For thicker curry sauce without cornstarch, simply cook uncovered a bit longer, stirring occasionally.

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