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Slow Cooker Curry Chicken

A rich and savory dish made with tender chicken and fragrant spices, perfect for busy weeknights.
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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: 450
Ingredients Method Notes

Ingredients
  

For the Curry
  • 2 tablespoons olive oil or avocado oil Essential for sautéing, adding richness to the dish.
  • 1 medium yellow onion, diced Provides a savory base and natural sweetness when cooked.
  • 1 tablespoon ginger, grated Adds a warm, zesty flavor.
  • 4 cloves garlic, minced Imparts a robust aroma and depth of flavor.
  • 1.5 pounds skinless, boneless chicken thighs, cubed Ensures tenderness and moisture.
  • 1 pound skinless, boneless chicken breast, cubed Delivers lean protein.
  • 2 tablespoons cornstarch Used as a thickening agent for the curry sauce.
  • 2 tablespoons curry powder Brings warmth and distinct flavor.
  • 1 teaspoon turmeric powder Adds color and earthy flavor.
  • 1 teaspoon Kosher salt Enhances flavors.
  • 1 teaspoon ground pepper Provides a mild heat.
  • 1 cup coconut water or chicken broth or plain water Used for deglazing the skillet.
  • 1 cup tomato puree or tomato paste Adds acidity and depth of flavor.
  • 1 can coconut milk Contributes creaminess to the sauce.
For Garnish
  • 1 cup freshly chopped cilantro Offers freshness.
  • 2 lime lime wedges Adds a burst of acidity.
For Serving
  • 4 cups cooked jasmine rice Complements the curry.

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium heat and sauté the diced onion until soft, about 3 to 4 minutes.
  2. Stir in the grated ginger and minced garlic, and cook for another minute until fragrant.
  3. Add the cubed chicken thighs and breasts to the skillet, stirring well.
  4. Combine the cornstarch, curry powder, turmeric, ground pepper, and Kosher salt, then sprinkle the mixture over the chicken.
  5. Cook the chicken in the skillet for 3 to 4 minutes until lightly browned.
  6. Pour in the coconut water, scraping up any browned bits from the bottom of the pan.
  7. Transfer the chicken mixture into the slow cooker.
  8. Pour in the coconut milk and tomato puree, stirring to combine all ingredients.
Cooking
  1. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until the chicken is tender.
  2. Check the seasoning and adjust taste with salt and pepper as needed.
  3. If desired, remove the lid and cook on high for an additional 10 to 20 minutes or whisk in a cornstarch slurry until thickened.
  4. Serve the curry over cooked jasmine rice, garnished with freshly chopped cilantro and lime wedges.

Notes

Use fresh ingredients for better flavor. Consider adding vegetables like bell peppers or spinach towards the end of cooking for added nutrition. Make sure your slow cooker is properly sized.