Description
This Slow Cooker Chicken Curry is the easiest EVER recipe, combining tender boneless chicken thighs with a flavorful blend of garlic, ginger, curry powder, and coconut milk. Perfectly cooked in a slow cooker for a rich, aromatic sauce that soaks into the shredded chicken, this dish offers a delicious and hassle-free way to enjoy a warming curry with minimal effort.
Ingredients
Scale
Main Ingredients
- 4 Cloves Garlic, peeled and chopped (or frozen, ready prepared)
- 2 tsp Fresh ginger, peeled and grated (or use ready prepared paste)
- 3 tbsp Medium curry powder
- 1/2 tsp Chilli flakes
- 1/2 tsp Salt
- 100 g Mango chutney
- 400 ml Reduced fat Coconut Milk
- 1 Large Onion, peeled and very finely chopped (frozen ready prepared is fine)
- 1 kg Boneless, skinless chicken thighs
- 1 tsp Garam Masala
Instructions
- Combine Ingredients: Place all the ingredients except the garam masala into the slow cooker. Stir everything together thoroughly to combine the flavors.
- Cook: Cover with the lid and cook on HIGH for 4 hours or on LOW for at least 6 hours until the chicken is tender and easily pulls apart.
- Shred Chicken: Once the chicken is tender and falling apart, gently shred it in the pot using two forks.
- Add Garam Masala: Stir in the garam masala thoroughly, mixing well until the chicken is fully coated and softened in the curry sauce.
- Serve and Garnish: Taste and adjust sweetness with extra mango chutney if desired. Optionally garnish with fresh mint or coriander before serving.
Notes
- The sauce tends to be thin, which helps the shredded chicken soak it up nicely. For a thicker sauce, use 300ml coconut milk instead of 400ml or thicken the sauce after cooking with a cornflour slurry (mix 1 tbsp cornflour with a ladle of sauce before adding back to the slow cooker and heating through).
- If reheating or freezing, use the full amount of coconut milk without thickening, as the sauce will thicken upon reheating.
- Adjust sweetness at the end by adding extra mango chutney if preferred.
- Garnishing with fresh mint or coriander adds a fresh contrast to the rich curry flavors.
Nutrition
- Serving Size: 1/6 recipe (approx. 250g)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
