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Creamy and dairy-free slow cooker chicken curry served in a bowl

Slow Cooker Chicken Curry (Creamy & Dairy-free)

A comforting, flavorful slow cooker chicken curry that is creamy and dairy-free, perfect for busy weeknights and family gatherings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For Sautéing
  • 1.5 tablespoons olive oil (or avocado oil) Use any neutral oil if preferred.
  • 1 large yellow onion, diced Shallots can offer a milder flavor.
  • 3-4 cloves garlic, minced Fresh is preferred over garlic powder.
  • 1.5 inches ginger, grated on the microplane Can substitute with ginger powder.
For the Chicken
  • 1 pound chicken thighs, skinless and boneless, cut into 1-1.5 inch pieces Drumsticks can be used for more flavor.
  • 1 pound chicken breast, skinless and boneless, cut into 1-1.5 inch pieces You can use all thighs if preferred.
Spices and Seasoning
  • 1 teaspoon cornstarch Can use arrowroot powder as an alternative.
  • 2 teaspoons curry powder Try garam masala or a homemade mix.
  • 1/2 teaspoon turmeric powder Eliminate if you're not a fan.
  • 1 teaspoon Kosher salt Adjust to your preference.
  • 1/2 teaspoon ground pepper Use red pepper flakes for more heat.
Liquid Ingredients
  • 1/2 cup coconut water Can use any broth or plain water.
  • 1/2 cup tomato puree (or tomato paste) Crushed tomatoes can also be used.
  • 14 ounces coconut milk (one can) Almond milk can be used, but texture will differ.
For Garnishing and Serving
  • Freshly chopped cilantro Parsley can suffice but will alter the taste.
  • Lime wedges Lemon can be used if limes aren't available.
  • Cooked jasmine rice Basmati rice or quinoa can be excellent alternatives.

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium heat. Sauté the diced yellow onion until soft, about 3-4 minutes.
  2. Add the minced garlic and grated ginger to the pan, cooking for another minute until fragrant.
  3. Toss in the cubed chicken thighs and breasts, and sprinkle the cornstarch mixed with curry powder, turmeric, ground pepper, and Kosher salt over the chicken. Stir to coat the pieces well and cook for about 3-4 minutes.
  4. Deglaze the skillet with the coconut water to capture the flavors stuck to the pan.
  5. Transfer the mixture to the slow cooker, along with coconut milk and tomato puree. Stir until everything is well incorporated.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and reaches 165°F.
  2. Once done, taste and adjust seasoning as needed with more salt and pepper.
  3. If you prefer a thicker sauce, remove the lid and cook on high for an additional 10-20 minutes, or whisk a cornstarch slurry together (1 tablespoon cornstarch + 1 tablespoon cold water) and add it for a few more minutes.
Serving
  1. Serve the curry over the prepared jasmine rice, garnished with cilantro and lime wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months.