Description
This Crockpot Chicken Curry is a flavorful and easy-to-make slow cooker recipe perfect for a comforting weeknight meal. Tender chicken simmers in a rich, aromatic sauce made with coconut milk, tomato sauce, and a blend of spices including curry powder, turmeric, and paprika. Ready in about 6 hours, this dish is served with rice or naan and garnished with fresh cilantro for a deliciously cozy dinner.
Ingredients
Scale
Main 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
- Combine Chicken and Aromatics: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger to start building flavor.
- Mix Sauce Ingredients: In a medium bowl, whisk together coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar. Pour this well-blended sauce mixture over the chicken in the slow cooker and gently stir to coat all the pieces evenly.
- Slow Cook the Chicken: Cover the slow cooker and cook on Low for about 6 hours or on High for 3 hours. The chicken should be tender and the sauce rich and aromatic.
- Thicken the Curry: In a small bowl, whisk together cornstarch and cold water to make a slurry. Stir this into the curry. Cook on High, uncovered, for about 15 minutes to thicken the sauce slightly.
- Serve: Spoon the thickened chicken curry over cooked rice or serve it alongside warm naan. Garnish with chopped fresh cilantro to add a bright, fresh finish.
Notes
- You can use either chicken breasts or thighs depending on your preference—thighs tend to stay juicier and more flavorful in slow cooking.
- If you prefer a spicier curry, add a pinch of cayenne pepper or some chopped fresh chili peppers with the spices.
- Make sure to stir the cornstarch slurry in well and cook uncovered to allow the sauce to thicken properly.
- Leftovers can be refrigerated for up to 3 days and taste great warmed up.
- Serve with basmati rice or warm naan bread for a complete meal.
