Description
A comforting and flavorful Crockpot Chicken Curry made with tender chicken simmered in a rich coconut milk and tomato sauce infused with curry powder, turmeric, and warm spices. This easy slow cooker recipe delivers a cozy and hearty meal perfect for serving over rice or with naan bread.
Ingredients
Scale
Chicken and Aromatics
- 2 pounds boneless & skinless chicken breasts or thighs, cut into large chunks
- 1 small onion, diced
Spices and Sauces
- 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
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan for serving
Instructions
- Prepare Ingredients: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger to layer flavors.
- Mix Sauce: In a medium bowl, whisk together the coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar until smooth. Pour this mixture over the chicken in the slow cooker and gently stir to coat all the chicken and onions evenly.
- Slow Cook: Cover the slow cooker and cook on Low for approximately 6 hours or on High for 3 hours, until the chicken is tender and the sauce is richly fragrant.
- Thicken Sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir this into the curry, then cook uncovered on High for about 15 minutes, allowing the sauce to thicken slightly.
- Serve and Garnish: Spoon the finished chicken curry over cooked rice or serve alongside warm naan. Finish with a sprinkle of fresh chopped cilantro for a bright, fresh touch.
Notes
- You can use either chicken breasts or thighs based on your preference; thighs will be more tender and juicy.
- If you prefer a spicier curry, add a pinch of cayenne pepper or a chopped fresh chili with the other spices.
- This curry also reheats well and tastes great the next day as flavors deepen overnight.
- For a gluten-free version, ensure your cornstarch and tomato sauce are gluten-free certified.
- If coconut milk is not preferred, you can substitute with heavy cream or yogurt, though this will change the flavor profile slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
