Slow Cooker Chicken Curry
A flavorful and easy slow cooker chicken curry made with tender chicken, aromatic spices, and creamy coconut milk. Perfect for a comforting meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Ingredients
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
1/2 cup low-sodium chicken broth
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro leaves, chopped (for garnish)
Cooked basmati rice, for serving
Instructions
Heat the vegetable oil in a skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
Stir in the curry powder, turmeric, cumin, ground coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker.
Add the chicken pieces, diced tomatoes, coconut milk, chicken broth, tomato paste, salt, and black pepper to the slow cooker.
Stir everything together to combine.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Taste and adjust seasoning if needed.
Serve the chicken curry over cooked basmati rice and garnish with chopped fresh cilantro.