Description
A comforting and flavorful Crockpot Chicken Curry made with tender chicken pieces slow-cooked in a rich, aromatic sauce of coconut milk, tomato sauce, and a blend of spices. Easy to prepare and perfect for a hands-off dinner, this curry is served best with rice or warm naan and garnished with fresh cilantro.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless & skinless chicken breasts or thighs, cut into large chunks
- 1 small onion, diced
- 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
For Thickening
- 2 tablespoons cornstarch
- 2 tablespoons cold water
To Serve
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread
Instructions
- Prepare Ingredients: Add the chicken pieces to your slow cooker and sprinkle in the diced onion, garlic powder, and ground ginger evenly over the chicken.
- Mix Sauce: In a medium bowl, combine the coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar. Whisk well until the mixture is smooth.
- Cook the Curry: Pour the prepared sauce over the chicken and onions in the slow cooker. Gently stir to coat all pieces with the sauce. Cover and cook on Low for about 6 hours or on High for 3 hours, until the chicken is tender and infused with all the spices.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this mixture into the curry and then cook uncovered on High for an additional 15 minutes to allow the sauce to thicken slightly.
- Serve: Spoon the thickened chicken curry over cooked rice or serve with warm naan bread. Garnish with freshly chopped cilantro before serving for a burst of freshness.
Notes
- Use boneless, skinless chicken thighs for a juicier, more flavorful dish, though breasts work well too.
- Adjust spices according to your heat preference, adding a pinch of cayenne if you like more heat.
- If you prefer a thicker curry, increase the cornstarch to 3 tablespoons.
- Serve with steamed basmati rice or soft naan to complement the rich sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
