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slow cooker chicken curry

Slow Cooker Chicken Curry

This Slow Cooker Chicken Curry is an easy and flavorful dish perfect for busy days.
Enjoy the rich, aromatic flavors with minimal effort!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Indian
Servings 6 Servings
Calories 426 kcal

Ingredients
  

  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can 14 oz coconut milk (full-fat)
  • 1 can 14 oz diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper optional, for heat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon garam masala
  • 1 cup frozen peas
  • Fresh cilantro chopped (for garnish)
  • Cooked basmati rice for serving
  • Naan bread for serving

Instructions
 

  • Prepare the Ingredients:
    Finely chop the onion, mince the garlic, and grate the fresh ginger.
  • Sauté the Aromatics:
    In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
    Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
  • Assemble in the Slow Cooker:
    Transfer the sautéed onions, garlic, and ginger to the slow cooker.
    Add the bite-sized chicken pieces to the slow cooker.
    Add the curry powder, ground cumin, ground coriander, turmeric, paprika, cayenne pepper (if using), salt, and black pepper. 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 well.
  • Cook the Curry:
    Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the flavors have melded together.
  • Finish the Dish:
    About 30 minutes before serving, stir in the garam masala and frozen peas. Allow the curry to continue cooking for the remaining time to heat the peas through and blend the flavors.
  • Serve:
    Serve the chicken curry over cooked basmati rice and garnish with freshly chopped cilantro. Offer warm naan bread on the side for dipping and enjoying the flavorful sauce.

Notes

  • Chicken Thighs: Use chicken thighs instead of breasts for a more tender and flavorful curry.
  • Spice Adjustment: Adjust the cayenne pepper to control the heat level.
  • Sautéing: Sautéing the aromatics enhances the depth of flavor.
  • Consistency: If the curry is too thick, add a bit more chicken broth to reach your desired consistency.
  • Flavor Boost: Add a splash of lime juice at the end for a fresh, tangy flavor.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Keyword Slow Cooker Chicken Curry