Description
A hearty and flavorful Slow Cooker Chicken Curry made with tender chicken thighs simmered in a fragrant blend of spices, coconut milk, and tomatoes. This easy, hands-off recipe is perfect for weeknight dinners or meal prepping and is naturally gluten-free and dairy-free.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken thighs, cut into chunks
- 1 cup potatoes, diced (optional)
- 1 cup carrots, sliced (optional)
- 2 tablespoons fresh cilantro, chopped
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
Instructions
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
- Bloom Spices: Add the curry powder, ground cumin, turmeric, paprika, salt, and black pepper to the skillet. Cook for 30 seconds to bloom the spices and release their aromas.
- Transfer to Slow Cooker: Transfer the sautéed onion and spice mixture to the slow cooker. Add the chicken pieces, diced tomatoes, coconut milk, chicken broth, tomato paste, and brown sugar. Stir everything to combine.
- Add Vegetables: If using, add the diced potatoes and sliced carrots to the slow cooker and mix well.
- Slow Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked through.
- Adjust Seasoning and Serve: Taste the curry and adjust seasoning if needed. Sprinkle with fresh chopped cilantro before serving. Serve hot with rice or naan bread.
Notes
- Add fresh spinach or bell peppers during the last 30 minutes of cooking for extra vegetables and nutrition.
- For a thicker curry, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate and reduce.
- This curry pairs wonderfully with steamed basmati rice or warm naan bread for a complete meal.
