Description
This cozy slow cooker chicken curry is the ultimate weeknight meal, packed with warm spices and tender chicken in a rich, creamy sauce. It’s incredibly easy to throw together, making it perfect for those busy evenings when you crave something comforting and flavorful without a lot of fuss.
Ingredients
2 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1 large yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 can (13.5 oz) full-fat coconut milk
1 can (14.5 oz) diced tomatoes
3 tbsp yellow curry powder
1 tsp garam masala
1 tsp ground cumin
1/2 tsp turmeric
1 cup frozen peas
2 tbsp lemon juice
Salt and black pepper
Cooked jasmine rice for serving
Instructions
Add the cut chicken, chopped onion, minced garlic, and grated ginger to your slow cooker.
Combine the coconut milk, diced tomatoes, curry powder, garam masala, cumin, turmeric, salt, and pepper in a separate bowl and whisk well.
Pour the prepared coconut curry sauce over the chicken and vegetables in the slow cooker and stir gently.
Cover the slow cooker and cook on low for 5 to 6 hours, or on high for 3 hours, until the chicken is cooked through and tender.
About 15 minutes before serving, stir in the frozen peas and fresh lemon juice to allow the peas to heat up.
Serve this delicious curry piping hot over cooked jasmine rice, garnished with fresh cilantro if desired.
Notes
Ensure your chicken pieces are roughly the same size (about 1-inch cubes) so they cook evenly in the slow cooker.
While slow cookers are forgiving, overcooking can sometimes lead to dry chicken, especially if you’re using chicken breasts. Keep an eye on it, especially if you’re using the high setting.
If you find the sauce a bit too thin for your liking, you can remove the lid for the last 30 minutes of cooking on the HIGH setting to allow some of the liquid to evaporate, or you can thicken it slightly with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added in the last 30 minutes of cooking.
Always taste your curry before serving. You may want to add a little more salt, pepper, or even a touch more curry powder to suit your preference.
You can chop your onion, mince your garlic and ginger, and cut your chicken up to a day in advance. Store them separately in airtight containers in the refrigerator.
This chicken curry freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. You may want to add a splash of water or coconut milk when reheating to refresh the sauce.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Category: Main Course
- Cuisine: Indian-inspired