Crockpot Chicken Curry Recipe
This Crockpot Chicken Curry is a comforting and flavorful slow cooker recipe featuring tender chicken simmered in a rich, aromatic coconut milk and tomato-based curry sauce, infused with traditional spices. Perfect for a hands-off dinner, it combines simplicity with the vibrant taste of Indian-inspired cuisine, served best over rice or with warm naan bread.
- 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 Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
Ingredients
Scale
Chicken and Base 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
Curry Sauce Ingredients
- 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
For Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Prepare the chicken and aromatics: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger, distributing them evenly over the chicken.
- Make the 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 and well combined.
- Add the sauce and cook: Pour the curry sauce mixture over the chicken and onions in the slow cooker. Gently stir to coat all the ingredients evenly. Cover and cook on Low for about 6 hours or on High for 3 hours, until the chicken is tender and the flavors have melded.
- Thicken the curry sauce: In a small bowl, whisk together the cornstarch and cold water to form a slurry. Stir this mixture into the curry in the slow cooker, then cook uncovered on High for about 15 minutes until the sauce thickens to a rich consistency.
- Serve and garnish: Spoon the thickened chicken curry over cooked rice or serve alongside warm naan bread. Garnish with freshly chopped cilantro for a bright, fresh finish.
Notes
- Use chicken thighs for juicier, more flavorful results, but chicken breasts work well too.
- If you prefer a spicier curry, add some cayenne pepper or chopped fresh chili.
- Make sure to stir in the cornstarch slurry well to avoid lumps when thickening the sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with basmati rice or naan to soak up the delicious sauce.
Keywords: crockpot chicken curry, slow cooker curry, easy chicken curry, coconut milk curry, Indian chicken curry
Find it online: https://servedbynora.com/crockpot-chicken-curry-recipe/
