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Slow Cooker Chicken Curry

A flavorful one-pot meal featuring tender chicken simmered in a creamy, spiced coconut sauce, perfect for busy families and weeknight dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sauté
  • 2 tbsp olive oil A healthy fat for sautéing aromatics.
  • 1 medium yellow onion, diced Adds sweetness and depth of flavor.
  • 1 tbsp ginger, grated Provides warmth and a zestful kick.
  • 3 cloves garlic, minced Infuses the dish with aromatic goodness.
For the Curry
  • 1.5 lbs chicken thighs, cut into pieces Adds juiciness and rich flavor.
  • 1 lb chicken breast, cut into pieces Ensures lean protein and tenderness.
  • 2 tbsp cornstarch Helps thicken the curry.
  • 2 tbsp curry powder Brings warmth and spice to the dish.
  • 1 tsp turmeric powder Adds earthiness and a beautiful color.
  • 1 tsp Kosher salt Enhances all the flavors.
  • 1 tsp ground pepper Adds a little heat, balancing the spices.
  • 1 cup coconut water Adds subtle sweetness and moisture.
  • 1 cup tomato puree Adds acidity and a touch of richness.
  • 1 can coconut milk Creates a creamy texture and tropical flavor.

Method
 

Preparation
  1. Warm olive oil in a skillet over medium heat.
  2. Cook the diced onion until soft, about 3 to 4 minutes.
  3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Introduce chicken thighs and chicken breast pieces into the skillet.
Cooking
  1. Mix cornstarch, curry powder, turmeric, ground pepper, and kosher salt; sprinkle over the chicken and stir for 3 to 4 minutes.
  2. Pour coconut water into the skillet to deglaze, stirring to lift the tasty bits.
  3. Move the mixture to the slow cooker.
  4. Pour in coconut milk and tomato puree, stirring to combine everything well.
  5. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until the chicken is tender and reaches 165°F.
Serving
  1. Taste for seasoning and adjust with additional salt and pepper as desired.
  2. If a thicker sauce is preferred, cook uncovered for the last 30 minutes.
  3. Serve the curry over cooked jasmine rice, garnished with cilantro and lime wedges.

Notes

Consider adding a splash of lime juice before serving for extra brightness. For those who prefer heat, add red pepper flakes during cooking. Don't skip the sautéing step for deep flavor development. Chop veggies in advance for convenience.