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Crockpot Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 42 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 10 minutes
  • Total Time: 6 hours 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian

Description

A comforting and flavorful Crockpot Chicken Curry recipe that’s easy to prepare and perfect for a hearty meal. Tender chicken pieces simmer in a rich, aromatic sauce made with coconut milk, tomato sauce, and a blend of curry spices. Slow-cooked to perfection, this curry pairs beautifully with rice or naan and is garnished with fresh cilantro for a touch of freshness.

Ingredients

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 Agent

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Garnish and Serving

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

Instructions

  1. Add 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 over the chicken.
  2. Prepare curry sauce: In a medium bowl, whisk together the coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar until smooth. Pour this mixture evenly over the chicken and gently stir to coat all the ingredients thoroughly.
  3. Slow cook: 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 rich, cozy flavor.
  4. Thicken the sauce: In a small bowl, whisk the cornstarch with cold water until fully combined. Stir this slurry into the curry, then cook on High for another 15 minutes uncovered, so the sauce thickens slightly to a perfect consistency.
  5. Serve and garnish: Spoon the hot curry over cooked rice or serve alongside warm naan bread. Finish by sprinkling freshly chopped cilantro over the top to add a fresh, herbaceous note.

Notes

  • Using boneless, skinless chicken thighs will yield a more tender and juicy curry, but breasts work well too.
  • If you prefer a spicier curry, add a pinch of cayenne pepper or chopped fresh chili along with the other spices.
  • The coconut milk makes the sauce creamy and rich, so avoid using low-fat coconut milk for best flavor and texture.
  • Adjust salt and brown sugar to taste depending on your preference for sweetness and seasoning.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://dishmelt.com/crockpot-chicken-curry-recipe/