Name: Crockpot Chicken Curry Recipe
Prep time: 15 min
Cook time: PT-492240H50M19S
Total time: PT-492240H50M19S
Cuisine: Indian-inspired
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)

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Introduction

This Crockpot Chicken Curry is an effortless way to enjoy a rich, flavorful meal with minimal prep. Tender chicken simmers all day in a fragrant coconut and tomato sauce, creating a cozy dish perfect for any night of the week.

A close-up image of thick curry with rich orange color and creamy texture, showing chunks of tofu coated in the sauce with small green bits of herbs mixed in, held by a wooden spoon inside a black pot. Steam rises gently from the hot curry, giving it a fresh and warm look. The curry's surface is glossy and smooth, with visible small spices and herbs embedded in the sauce. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger.
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 evenly.
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 fragrant.
Step 4: In a small bowl, whisk the cornstarch with cold water until smooth. Stir this into the curry and cook on High, uncovered, for about 15 minutes until the sauce thickens slightly.
Step 5: Serve the curry over cooked rice or with warm naan, and finish with a sprinkle of fresh chopped cilantro.

Tips & Variations

For a creamier curry, use full-fat coconut milk and add a splash of cream or yogurt just before serving.
Substitute chicken thighs for breasts to keep the curry juicy and tender during long cooking.
Add chopped vegetables like bell peppers or peas in the last hour for extra color and nutrition.
Adjust the spice level by adding a pinch of cayenne pepper or some chopped fresh chili.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.

How to Serve

The dish shows a white bowl filled with three layers: a bottom layer of white rice with a soft, fluffy texture, a thick middle layer of orange-yellow creamy curry sauce with chunks of tender chicken and sprinkled with small green herb pieces, and on the top right side, two pieces of lightly browned, soft flatbread leaning against the side of the bowl. The bowl is placed on a white marbled surface with a beige and gray striped cloth partially underneath it, and two wooden pepper and salt grinders stand beside the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking and food safety, but if using frozen, increase the cooking time and check that the chicken is fully cooked before serving.

Can I make this curry on the stovetop instead of a crockpot?

Yes, you can simmer the ingredients in a covered pot on low heat for about 45 minutes to 1 hour until the chicken is tender and the flavors meld, stirring occasionally.