Description
This Slow Cooker Chicken Curry is a flavorful and comforting Indian-inspired dish that combines tender chicken thighs with a rich blend of spices, creamy coconut milk, and fresh ingredients. Perfect for a hands-off meal, it simmers slowly to develop deep, vibrant flavors and is ideal served over rice or with naan bread.
Ingredients
Scale
Chicken and Base
- 2 pounds boneless skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquids and Vegetables
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 cup frozen peas
Finishing Touches
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a skillet over medium heat and sauté the diced onion for 3 to 4 minutes until softened. Add minced garlic and grated ginger and cook for another minute until fragrant, then transfer the mixture to the slow cooker.
- Add Chicken and Spices: Add the chicken thigh chunks, curry powder, turmeric, cumin, paprika, salt, and black pepper to the slow cooker. Stir well to coat the chicken evenly with the spices and aromatics.
- Add Liquids: Pour in the diced tomatoes, coconut milk, tomato paste, and chicken broth. Mix all the ingredients thoroughly to combine and create a flavorful curry base.
- Slow Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Add Peas: Stir in the frozen peas and continue cooking for an additional 10 to 15 minutes to heat them through.
- Finish and Serve: Stir in the lime juice and sprinkle fresh chopped cilantro over the curry just before serving to add freshness and brightness. Serve hot over rice or with naan bread for a complete meal.
Notes
- Serve over rice or with naan bread for a full and satisfying meal.
- You can substitute chicken breast if preferred, but thighs remain juicier and more tender when slow cooked.
- Adjust the spice level by adding chili flakes or cayenne pepper to taste.
- For a thicker curry, remove the lid during the last 20 minutes of cooking to allow some liquid to evaporate.
