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