Print

Slow Cooker Chicken Curry Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 53 reviews

This Slow Cooker Chicken Curry is a comforting and flavorful dish perfect for any time of the year, especially autumn and winter. Combining tender chicken breast with aromatic spices, creamy coconut milk, and a rich tomato base, this easy-to-make curry is cooked low and slow to develop deep, delicious flavors. Serve it over pilau or boiled rice with fresh coriander and a refreshing tomato and onion salad for a complete meal.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Asian, British-Indian, Indian

Ingredients

Main Ingredients

  • 2 tbsp oil
  • 1 large onion, peeled and diced
  • 900 g (2 lbs) chicken breast (approx. 5 large breasts), diced
  • 4 cloves garlic, peeled and minced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 2 tbsp mild curry powder (or hotter if preferred)
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 120 ml (1/2 cup) strong chicken stock (water plus a stock cube is fine)
  • 200 ml (7 oz) passata
  • 3 tbsp tomato puree (paste for US)
  • 2 tsp sugar
  • 400 ml (14 oz) tin full-fat coconut milk

Optional Thickener

  • 1 tbsp cornflour (cornstarch in USA) mixed with 2 tbsp cold water to make slurry

To Serve

  • Pilau or boiled rice
  • Chopped coriander (cilantro)
  • Tomato and onion salad

Instructions

  1. Preheat the Slow Cooker: Turn your slow cooker to the high setting to prepare it for cooking.
  2. Sauté Onions and Chicken: Heat oil in a large pan or in the slow cooker if it has a searing function. Add the diced onion and chicken breast and cook for 5-6 minutes until the onions are softened and the chicken is sealed on all sides.
  3. Add Spices and Aromatics: Stir in the minced garlic, minced ginger, salt, curry powder, ground coriander, ground cumin, paprika, and cinnamon. Cook for an additional 1-2 minutes to release the spices’ fragrance.
  4. Add Liquids and Tomatoes: Pour in the chicken stock, passata, tomato puree, and sprinkle in the sugar. Stir everything together to combine well.
  5. Slow Cook the Curry: Transfer the mixture into your slow cooker if you used a pan earlier. Cook on high for 4-5 hours or on low for 7-8 hours until the chicken is tender and flavors meld.
  6. Finish with Coconut Milk: Stir in the full-fat coconut milk and continue to cook for another 20-30 minutes to heat through and enrich the curry.
  7. Optional Thickening: If you prefer a thicker curry, mix cornflour with cold water to create a slurry, then stir it into the curry before serving and cook for a few more minutes to thicken.
  8. Serve: Spoon the curry over pilau or boiled rice. Garnish with chopped fresh coriander and accompany with a tomato and onion salad for a balanced, flavorful meal.

Notes

  • Nutritional information provided is per serving and does not include rice accompaniments.
  • If your slow cooker has a searing or sauté function, you can do the initial cooking steps directly in it; otherwise, use a separate pan.
  • Adjust the heat of the curry powder to suit your taste preferences.
  • Using full-fat coconut milk provides a rich and creamy texture, but light coconut milk can be used for a lower-fat option.
  • The optional cornflour slurry helps thicken the curry to your desired consistency just before serving.

Find it online: https://cookingwithsarah.com/slow-cooker-chicken-curry-recipe/