Description
This Crockpot Chicken Curry is a rich and creamy dish infused with warm spices, slow-cooked to perfection for maximum flavor and tenderness. Ideal for an effortless weeknight meal or delicious leftovers, it pairs wonderfully with rice or naan for a comforting main course.
Ingredients
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 Agent
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan for serving
Instructions
- Add Chicken and Aromatics: Place the chicken chunks into the slow cooker. Sprinkle the diced onion, garlic powder, and ground ginger evenly over the chicken to layer the flavors.
- Mix Sauce Ingredients: In a medium bowl, whisk together coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar until well combined. Pour this mixture over the chicken and gently stir to fully coat all the pieces.
- Slow Cook the Curry: Cover the slow cooker and cook the curry on Low for about 6 hours or on High for 3 hours. The chicken should be tender and the sauce rich and aromatic.
- Thicken the Sauce: In a small bowl, whisk the cornstarch with cold water to create a slurry. Stir this slurry into the curry, then cook on High for an additional 15 minutes uncovered, allowing the sauce to thicken slightly.
- Serve: Spoon the thickened chicken curry over cooked rice or serve alongside warm naan. Garnish with freshly chopped cilantro for a burst of color and freshness.
Notes
- The recipe works well with either chicken breasts or thighs; thighs yield a juicier result.
- Adjust the amount of curry powder based on your preferred spice level.
- For a dairy-free creaminess, ensure the coconut milk is full-fat.
- This dish reheats well and flavors deepen after a day.
- If you want a thicker curry, you can repeat the cornstarch slurry step as needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
