Simple Slow Cooker Curry - Cozy, Weeknight-Friendly Comfort

Laura

Slow cooker curry simmered with bold spices and rich flavor. An easy, comforting recipe that delivers deep taste with minimal effort.

Prep Time 10

Cook Time 4

Total Time 4 10

Servings 6 servings

1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces (or 2 cans chickpeas, drained and rinsed, for a vegetarian version)
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red or yellow curry paste (adjust to taste)
1 tablespoon mild curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 red bell pepper, sliced
2 medium carrots, sliced into coins
2 medium potatoes, peeled and diced (or 2 cups cauliflower florets)
1 can (14 oz) full-fat coconut milk
1 cup low-sodium chicken or vegetable broth
2 tablespoons tomato paste
1 tablespoon brown sugar or honey (optional, balances acidity)
1 tablespoon lime juice or rice vinegar
2 tablespoons soy sauce or tamari
½ teaspoon kosher salt, plus more to taste
Fresh cilantro, chopped, for serving
Cooked rice or warm naan, for serving

Build the base: Add onion, garlic, and ginger to the slow cooker. Stir in curry paste, curry powder, turmeric, and cumin until the aromatics are coated.
Add the protein: Place chicken pieces (or chickpeas) on top. Sprinkle with a pinch of salt to season early.
Layer the vegetables: Add bell pepper, carrots, and potatoes (or cauliflower). Cut vegetables into even pieces so everything cooks at the same pace.
Make the sauce: In a bowl, whisk coconut milk, broth, tomato paste, soy sauce, and brown sugar. Pour over everything in the slow cooker.
Set and cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the vegetables are soft.
Finish with brightness: Stir in lime juice. Taste and adjust seasoning—add more salt, a splash of soy sauce, or a pinch of sugar as needed.
Thicken, if needed: For a thicker sauce, remove the lid for the last 20–30 minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook 10 more minutes.
Serve: Spoon over rice or with naan. Top with chopped cilantro and a squeeze of lime.