Description
This Crockpot Chicken Curry recipe is a simple and flavorful slow cooker dish that combines tender chicken with a rich, aromatic coconut tomato sauce infused with curry spices. Perfect for an easy weeknight meal, it requires minimal prep and cooks slowly to develop deep, comforting flavors. Serve over rice or with warm naan bread for a satisfying and cozy dinner.
Ingredients
Scale
Chicken and Aromatics
- 2 pounds boneless & skinless chicken breasts or thighs, cut into large chunks
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
Sauce
- 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
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons cold water
To Serve and Garnish
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
- Prepare Ingredients: Add the chicken pieces to your slow cooker. Sprinkle in the diced onion, garlic powder, and ground ginger to evenly distribute the aromatics over the chicken.
- Make the Sauce: In a medium bowl, whisk together the coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar until well combined.
- Combine and Cook: Pour the sauce mixture over the chicken and onions in the crockpot. Gently stir to coat all the chicken pieces with the sauce. Cover the slow cooker and cook on Low for about 6 hours or on High for 3 hours, until the chicken is tender and the sauce is fragrant and flavorful.
- Thicken the Curry: In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir this into the curry, then continue cooking on High for about 15 minutes uncovered, allowing the sauce to thicken slightly.
- Serve: Spoon the chicken curry over cooked rice or serve alongside warm naan bread. Garnish with freshly chopped cilantro just before serving for a fresh, vibrant touch.
Notes
- Chicken thighs can be used instead of breasts for juicier meat.
- Adjust the curry powder amount to suit your preferred spice level.
- If you prefer a thicker sauce, increase cornstarch slightly but add gradually to avoid lumps.
- Serve with naan or basmati rice for an authentic experience.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 320
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 85 mg
