Description
This crockpot chicken curry is rich, creamy, and full of warm spices — all simmered low and slow for maximum flavor with minimal effort.
Ingredients
Scale
- 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
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan (for serving)
Instructions
- Add the chicken pieces to your slow cooker, then sprinkle in the onion, garlic, and ginger.
- In a medium bowl, whisk together the coconut milk, tomato sauce, garlic powder, curry powder, turmeric, paprika, salt, pepper, and brown sugar. Pour the mixture over the chicken and gently stir to coat everything.
- Cover and cook on Low for about 6 hours or High for 3 hours, until the chicken is tender and the sauce smells rich and cozy.
- In a small bowl, whisk the cornstarch with cold water, then stir it into the curry. Cook on High for about 15 minutes, uncovered, until the sauce thickens slightly.
- Spoon the curry over rice or serve it with warm naan. Finish with a sprinkle of fresh cilantro.
Notes
- Great for weeknights and even better for leftovers.
- Prep Time: 15 minutes
- Cook Time: 6 hours on Low or 3 hours on High
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot Chicken Curry