Description
This Slow Cooker Chicken Curry is a rich and flavorful dish made with tender boneless chicken thighs simmered in a creamy coconut milk and tomato sauce infused with aromatic spices. Perfect for an easy, hands-off meal, it combines traditional Indian spices with a creamy texture, served with basmati rice and naan bread for a comforting and satisfying dinner.
Ingredients
Scale
Protein
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables and Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup frozen peas
Liquids
- 1 can (14 oz) coconut milk, full-fat
- 1 can (14 oz) diced tomatoes, with juices
- 1 cup chicken broth
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
Oils and Garnish
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
Serving Suggestions
- Cooked basmati rice
- Naan bread
Instructions
- Prepare the Ingredients: Finely chop the onion, mince the garlic, and grate the fresh ginger to have all aromatics ready for cooking.
- Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for an additional 2 minutes until fragrant.
- Assemble in the Slow Cooker: Transfer the sautéed onion, garlic, and ginger mixture to the slow cooker. Add the chicken pieces and sprinkle the curry powder, cumin, coriander, turmeric, paprika, cayenne pepper (if using), salt, and black pepper over the chicken. Stir to coat the chicken evenly with the spices.
- Add the Liquids: Pour in the coconut milk, diced tomatoes with their juices, chicken broth, and tomato paste. Stir to combine all the ingredients thoroughly.
- Cook the Curry: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the flavors are well blended.
- Finish the Dish: About 30 minutes before serving, stir in the garam masala and frozen peas. Allow the curry to continue cooking to heat the peas through and meld the flavors.
- Serve: Spoon the chicken curry over cooked basmati rice, garnish with freshly chopped cilantro, and serve with warm naan bread on the side.
Notes
- For extra heat, increase the cayenne pepper or add fresh chili peppers when sautéing aromatics.
- Use boneless chicken thighs for the best texture and flavor; chicken breasts can be substituted but may be less tender.
- This dish can be prepared a day ahead; flavors improve when allowed to rest.
- Frozen peas can be substituted with fresh peas during the final cooking stage if available.
- Adjust seasoning to taste, especially salt and spice levels.
- Leftovers keep well in the fridge for up to 3 days and freeze beautifully for up to 2 months.
