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Slow Cooker Chicken Curry

This flavorful chicken curry combines tender chicken pieces with aromatic spices and creamy coconut milk, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Cooking Base
  • 2 tablespoons olive oil or avocado oil Adds richness and helps sauté the vegetables
  • 1 medium yellow onion, diced Provides a sweet, savory depth of flavor
  • 1 tablespoon ginger, minced Adds warm spiciness
  • 4 cloves garlic, minced Enhances flavor with aromatic qualities
Chicken
  • 1.5 pounds chicken thighs, cubed Offers tender, juicy bites
  • 1 pound chicken breast, cubed Adds lean protein
Seasoning
  • 2 tablespoons cornstarch Thickening agent for the sauce
  • 2 tablespoons curry powder Essential for curry flavor
  • 1 teaspoon turmeric powder Provides earthy taste and vibrant color
  • 1 teaspoon Kosher salt Enhances all flavors
  • 1/2 teaspoon ground pepper Adds hint of heat
Liquid Ingredients
  • 1 cup coconut water or chicken broth Provides liquid base for cooking
  • 1 cup tomato puree or tomato paste Contributes rich flavor
  • 1 can coconut milk Adds creamy texture and sweetness
Garnishes and Serving
  • 1/4 cup freshly chopped cilantro Adds fresh finish
  • 2 wedge lime wedges Brightens flavors
  • 3 cups cooked jasmine rice Serves as the base

Method
 

Preparation
  1. Heat the oil in a skillet over medium heat.
  2. Add the diced onion and sauté until soft, about 3-4 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Mix in the cubed chicken thighs and breasts.
Cooking
  1. Sprinkle the chicken with cornstarch, curry powder, turmeric powder, Kosher salt, and ground pepper. Stir well to coat the chicken.
  2. Stir and cook the mixture for 3-4 minutes.
  3. Pour in the coconut water and scrape any browned bits from the bottom.
  4. Transfer the chicken mixture to your slow cooker.
  5. Pour in the coconut milk and tomato puree, stirring to combine.
  6. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
Serving
  1. Taste and adjust with more salt and pepper if needed.
  2. If desired, thicken the sauce.
  3. Serve the curry over cooked jasmine rice and garnish with freshly chopped cilantro and lime wedges.

Notes

Use bone-in chicken for extra flavor; let the curry sit after cooking to deepen flavors. Adjust spice level with curry powder as needed.