Description
This Crockpot Chicken Curry is an easy and comforting slow-cooked meal featuring tender chicken simmered in a rich, flavorful coconut milk and tomato sauce infused with warm spices. Perfect for set-it-and-forget-it dinners, it offers a deliciously thick curry served over rice or with warm naan bread, garnished with fresh cilantro.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless & skinless chicken breasts or thighs (cut into large chunks)
- 1 small onion (diced)
Spices and Sauces
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 14-ounce can coconut milk
- 1 8-ounce can tomato sauce
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish and Serving
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan (for serving)
Instructions
- Add Chicken and Aromatics: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger.
- Mix Sauce and Pour: 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.
- Cook the Curry: Cover the slow cooker and cook on Low for about 6 hours or on High for 3 hours, until the chicken is tender and the sauce has developed a rich aroma.
- Thicken the Sauce: In a small bowl, whisk the cornstarch with cold water to create a slurry. Stir this into the curry and cook uncovered on High for about 15 minutes until the sauce thickens slightly.
- Serve and Garnish: Spoon the curry over cooked rice or serve it alongside warm naan bread. Finish with a sprinkle of freshly chopped cilantro for added freshness and color.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier after slow cooking.
- For spicier curry, consider adding a pinch of cayenne pepper or chopped fresh chili.
- Adjust salt and sugar levels to taste, depending on the sweetness of your coconut milk.
- If you don’t have cornstarch, you can substitute with an equal amount of all-purpose flour to thicken the sauce.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
