Flavorful Slow Cooker Chicken Curry
Slow cooker chicken curry simmered to tender perfection with warm spices and rich flavor. An effortless recipe you’ll want to make again.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces (breasts work too, but thighs stay juicier)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or medium)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ to 1/2 teaspoon chili flakes or cayenne (optional, for heat)
- 1 can (14 oz) crushed tomatoes or tomato puree
- 1 can (14 oz) coconut milk (full-fat for creamier sauce)
- ½ cup low-sodium chicken broth or water
- 2 medium potatoes, peeled and cut into 1-inch chunks (optional)
- 1 red bell pepper, sliced
- 1 cup frozen peas (add at the end)
- 2 tablespoons tomato paste (optional, for richer color and flavor)
- 1 tablespoon brown sugar or honey (balances acidity; optional)
- 1 tablespoon lemon juice or lime juice
- 2 tablespoons neutral oil (optional if sautéing aromatics first)
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or warm naan, for serving
Instructions
- Prep the aromatics. Chop the onion, mince the garlic, and grate the ginger. Cut the chicken into bite-size pieces and season lightly with salt and pepper.
- Bloom the spices (optional but recommended). In a skillet over medium heat, warm the oil and sauté the onion for 3–4 minutes until soft. Add garlic and ginger; cook 1 minute. Stir in curry powder, cumin, coriander, turmeric, and chili flakes; cook 30–60 seconds until fragrant. Transfer everything to the slow cooker. If skipping this step, add the aromatics and spices directly to the slow cooker.
- Build the sauce. Add crushed tomatoes, coconut milk, chicken broth, and tomato paste to the slow cooker. Whisk or stir to combine. Add brown sugar if using.
- Add the chicken and veg. Add chicken pieces, potatoes, and bell pepper. Stir to coat evenly in the sauce.
- Cook low and slow. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and the potatoes are soft.
- Finish and adjust. Stir in the frozen peas and cook for 10 minutes more. Add lemon or lime juice. Taste and adjust salt, pepper, and heat.
- Serve. Spoon over steamed basmati rice or serve with naan. Garnish with fresh cilantro.
