When I think about comfort food, nothing beats a warm, hearty bowl of chicken curry. This dish, made in a slow cooker, gives you the richness of flavor, tenderness of meat, and simplicity of preparation all in one.
And the best part? It pairs beautifully with a side of fluffy rice or a fresh salad. Now, pass the naan, because it’s time to dig into this delightful curry!
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Why This Recipe is Perfect for You
Let’s face it: life can get pretty hectic. Between work, family, and all those daily to-dos, who has the time to whip up something complicated? The slow cooker chicken curry is here to rescue you. It’s not only easy to make, but it’s also designed for meal prep. Toss everything in the slow cooker, and let it do the hard work while you relax or tackle other tasks.
And let’s not forget about flavor. This curry is packed with spices that bring the dish to life. The sweetness of coconut milk and the hints of spices create a comforting blend that dances on your palate. Plus, you can customize it to fit your taste preferences. Whether you like it spicy or mild, this dish has room for adjustments.
My Journey with the Ingredients
Let’s break down what goes into this mouthwatering dish. For instance, chicken breast, a lean protein that absorbs the flavors beautifully, serves as the main component. I always opt for bone-in chicken when making traditional curry, but for this recipe, boneless makes it simple and more accessible.
Next, there’s onion, garlic, and ginger—trio staples in many cuisines, especially Indian cooking. They work their magic together, offering a fragrant base that fills your kitchen with an inviting aroma.
Then we have the spices: curry powder, ground coriander, ground cumin, paprika, and cinnamon. These aren’t just any ordinary spices! They bring both depth and a hint of warmth. If you prefer, you can even turn up the heat by choosing a spicier curry powder.
Coconut milk adds creaminess, giving the curry a luxurious texture. And let’s not overlook the importance of chicken stock and tomato paste. They meld everything together, creating a rich sauce for the chicken to luxuriate in.
Are you salivating yet? If yes, let’s get into the nitty-gritty of how to transform these wonderful ingredients into a slow-cooked, flavor-packed chicken curry.
Ingredients List
Here’s what you’ll need to make your slow cooker chicken curry:
2 tbsp oil (for sautéing)
1 large onion, peeled and diced
900 g (2 lbs) chicken breast, diced (approximately 5 large breasts)
4 cloves garlic, peeled and minced
1 tbsp minced ginger
1 tsp salt
2 tbsp mild curry powder (adjust based on your spice preference)
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp paprika
1 tsp cinnamon
120 ml (1/2 cup) strong chicken stock (homemade or store-bought)
200 ml (7 oz) passata
3 tbsp tomato puree (or tomato paste)
2 tsp sugar
400 ml (14 oz) tin full-fat coconut milk
Optional to thicken the curry: 1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry
To Serve:
Pilau or boiled rice
Chopped coriander (cilantro)
Tomato and onion salad
How to Make Slow Cooker Chicken Curry
Step 1: Prepare the Base
Start by heating the oil in a pan over medium heat. While it’s warming, dice that onion into small pieces. Once the oil is shimmering, toss in the diced onion and cook until it’s soft and translucent.
After that, stir in the garlic and ginger. These ingredients add aroma and flavor that will kickstart your curry. Cook for about one minute until fragrant—delicious aromas are already filling the kitchen!
Step 2: Spice it Up
Now it’s time for the spices! Add the curry powder, ground coriander, ground cumin, paprika, and cinnamon to the pan. Stir them into the onion mix for about 30 seconds. This crucial step helps activate the spices, releasing their full potential.
Once blended well, remove the mixture from heat. This will be the flavor-packed base for our curry!
Step 3: Combine Everything in the Slow Cooker
Transfer the cooked onion and spice mixture to your slow cooker. Now, add the diced chicken breasts, ensuring they are well coated. Pour in the chicken stock, passata, tomato puree, and coconut milk. Sprinkle in the sugar and salt, and give everything a good stir to combine.
Step 4: Time to Slow Cook
Set your slow cooker to low and let it work its magic. Cook for about 6-8 hours, or on high for 4-5 hours. This is the part where patience becomes a virtue—though you could easily pop your head in every now and then for a sneak peek at the deliciousness.
Step 5: Final Touches
About 30 minutes before serving, check your curry. If you want it thicker, prepare a cornstarch slurry by mixing the cornflour with cold water. Stir this into the curry and let it cook a bit longer until it thickens to your desired consistency.
Before serving, taste and adjust seasoning as needed. Maybe add a pinch more salt or a little squeeze of lime if you’re feeling frisky.
Step 6: Serve and Enjoy
Serve the curry over a bed of fluffy pilau or boiled rice. Garnish with fresh coriander and a side salad of tomatoes and onions. Dive in with a piece of naan, and enjoy every spoonful!
Nutrition Information
Calories: 404 kcal
Carbohydrates: 16g
Protein: 36g
Fat: 23g
Saturated Fat: 13g
Recipe Notes
Chicken: A good quality, boneless chicken breast is essential for a tender curry. You could also use thighs for a richer flavor.
Coconut Milk: Full-fat coconut milk gives a luxurious texture. Light coconut milk is a bit thinner but can work if you’re looking to save on calories.
Spices: Feel free to experiment! Adding chili powder or fresh chili can amp up the heat. Turmeric is another great addition for more color.
Tomato Products: Passata provides a smooth texture. For a chunkier sauce, diced tomatoes could be substituted.
Sweetness: The sugar balances the acidity from the tomatoes. You can substitute with honey or leave it out if you prefer.
Storage: Leftovers can be refrigerated and enjoyed the next day. This curry often tastes even better after sitting!
Recipe Variations
Vegetarian Version: Swap the chicken for chickpeas or mixed vegetables like cauliflower, potatoes, or bell peppers.
Make It Spicy: Use Thai red curry paste instead of curry powder for an extra kick.
Coconut-Free: Swap coconut milk for heavy cream for a different flavor profile.
Add Fruits: Pineapple can add a lovely sweetness that pairs well with curry.
Nuts: Toss in some cashews at the end for added texture.
Herbs: Experiment with different herbs, such as fresh basil or mint, for a refreshing twist.
Slow Cooker Chicken Curry
Ingredients
Equipment
Method
- Start by heating the oil in a pan over medium heat. While it’s warming, dice that onion into small pieces. Once the oil is shimmering, toss in the diced onion and cook until it’s soft and translucent.
- After that, stir in the garlic and ginger. These ingredients add aroma and flavor that will kickstart your curry. Cook for about one minute until fragrant—delicious aromas are already filling the kitchen!
- Now it’s time for the spices! Add the curry powder, ground coriander, ground cumin, paprika, and cinnamon to the pan. Stir them into the onion mix for about 30 seconds. This crucial step helps activate the spices, releasing their full potential.
- Once blended well, remove the mixture from heat. This will be the flavor-packed base for our curry!
- Transfer the cooked onion and spice mixture to your slow cooker. Now, add the diced chicken breasts, ensuring they are well coated. Pour in the chicken stock, passata, tomato puree, and coconut milk. Sprinkle in the sugar and salt, and give everything a good stir to combine.
- Set your slow cooker to low and let it work its magic. Cook for about 6-8 hours, or on high for 4-5 hours. This is the part where patience becomes a virtue—though you could easily pop your head in every now and then for a sneak peek at the deliciousness.
- About 30 minutes before serving, check your curry. If you want it thicker, prepare a cornstarch slurry by mixing the cornflour with cold water. Stir this into the curry and let it cook a bit longer until it thickens to your desired consistency.
- Before serving, taste and adjust seasoning as needed. Maybe add a pinch more salt or a little squeeze of lime if you’re feeling frisky.
- Serve the curry over a bed of fluffy pilau or boiled rice. Garnish with fresh coriander and a side salad of tomatoes and onions. Dive in with a piece of naan, and enjoy every spoonful!
Nutrition
Notes
Coconut Milk: Full-fat coconut milk gives a luxurious texture. Light coconut milk is a bit thinner but can work if you’re looking to save on calories.
Spices: Feel free to experiment! Adding chili powder or fresh chili can amp up the heat. Turmeric is another great addition for more color.
Tomato Products: Passata provides a smooth texture. For a chunkier sauce, diced tomatoes could be substituted.
Sweetness: The sugar balances the acidity from the tomatoes. You can substitute with honey or leave it out if you prefer.
Storage: Leftovers can be refrigerated and enjoyed the next day. This curry often tastes even better after sitting!
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I use frozen chicken in this recipe?
Yes, you can. Just ensure that your slow cooker cooks long enough to ensure the chicken fully defrosts and cooks through. You might want to increase the cooking time slightly.
2. How can I make this dish gluten-free?
This recipe is naturally gluten-free as long as you check that the chicken stock and other packaged ingredients are labeled gluten-free.
3. Can I prepare this dish in advance?
Absolutely! You can assemble all the ingredients in the slow cooker and refrigerate it overnight. Just plug it in the next day, and you’ll have a delicious meal ready for dinner.
4. What can I serve with chicken curry?
Rice is a great companion. You can also serve it with naan bread or a fresh salad. A cooling yogurt sauce can complement the spices.
5. How do I store leftovers?
Let the leftover curry cool down, then transfer it to an airtight container. It can be stored in the fridge for up to 4 days or frozen for longer storage.
6. How do I know when the chicken is cooked?
The chicken should be tender and easily shred apart with a fork. Ensure it reaches the safe internal temperature of 165°F (75°C).
Conclusion
In a world where meals are usually rushed and convenience often trumps flavor, slow cooker chicken curry stands out as a comforting option that checks all the boxes. With simple ingredients and a straightforward process, it’s a forgiving recipe that allows for adaptations based on your tastes or pantry supplies.
So grab your slow cooker, and let’s make something delicious! It’s time to indulge in flavors that enrich the soul, spark conversation at the dinner table, and bring everyone together for a hearty meal. As I always say, good food is a way to share love with those around you—make it count!