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Slow Cooker Chicken Curry

This crockpot chicken curry features tender, fall-apart chicken simmered in a fragrant coconut milk and spice blend, resulting in a rich, velvety stew with a vibrant aroma. The slow cooking method allows flavors to deepen and meld, creating a hearty, comforting dish with a beautiful golden hue and thickened sauce. Perfect for busy days, it requires minimal effort and delivers a deeply layered, aromatic curry every time.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs cut into bite-sized pieces
  • 1 cup full-fat coconut milk for richness and creaminess
  • 1 can diced tomatoes or fresh chopped in summer
  • 2 tablespoons curry powder smoky or mild based on preference
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1 piece onion diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 teaspoons olive oil for sautéing
  • to taste Salt and pepper

Equipment

  • Slow cooker
  • Skillet
  • Knife
  • Cutting board
  • Measuring spoon
  • Measuring cup
  • Mixing spoon

Method
 

  1. Dice the onion, mince the garlic, and grate the fresh ginger. Prepare all your aromatics first to streamline the cooking process.
  2. In a skillet over medium heat, warm the olive oil until it shimmers and becomes fragrant. Add the diced onion and sauté until translucent, about 5 minutes, until you notice it turning a soft, glossy appearance and smelling sweet.
  3. Add the minced garlic and grated ginger to the skillet, cooking for another minute until fragrant. You’ll see the mixture bubbling gently and filling the air with warm spice aroma.
  4. Transfer the sautéed aromatics to your slow cooker. Pour in the coconut milk and diced tomatoes, stirring to combine and create a fragrant, slightly thickened base.
  5. Layer in the chicken pieces, making sure they’re submerged in the sauce. Sprinkle the curry powder, cumin, and turmeric evenly over the chicken for a vibrant spice blend.
  6. Cover the slow cooker and set it to low heat. Let it simmer gently for 6 hours, until the chicken is fall-apart tender and the sauce has thickened slightly, filling your kitchen with a warm, spicy aroma.
  7. Once cooking time is up, open the lid and check the curry. It should be rich, thick, and coated evenly over the chicken. Taste and adjust salt and pepper as needed.
  8. Scoop the hot curry into bowls, garnish with fresh cilantro if you like, and serve over steamed rice or with warm naan. Enjoy the comforting, aromatic flavors of your slow-cooked chicken curry.

Notes

For a creamier texture, stir in a splash of extra coconut milk at the end. To enhance the flavor, toast the spices lightly before adding to the slow cooker. Rest the curry for 10 minutes before serving to allow flavors to meld beautifully.