Description
A comforting and flavorful Crockpot Chicken Curry that combines tender chicken with a rich, aromatic coconut and tomato sauce, perfectly spiced with curry powder, turmeric, and paprika. This easy slow cooker recipe creates a cozy dinner served best with rice or naan and garnished with fresh cilantro.
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
Curry 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
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan
Instructions
- Prepare Chicken and Aromatics: Add the chicken pieces to your slow cooker, then sprinkle in the diced onion, garlic powder, and ground ginger, ensuring they are evenly distributed around the chicken for maximum flavor infusion.
- Make the Curry Sauce: In a medium bowl, whisk together the coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, and brown sugar until fully combined. Pour this mixture over the chicken and onions in the slow cooker. Gently stir to coat all the chicken pieces evenly with the sauce.
- Slow Cook the Curry: Cover the slow cooker and set it to cook on Low for about 6 hours or on High for 3 hours. Cook until the chicken is tender and the sauce has developed a rich, cozy aroma, indicating the spices have melded perfectly.
- Thicken the Sauce: In a small bowl, whisk the cornstarch with the cold water to create a slurry. Stir this mixture into the curry in the slow cooker. Increase the heat to High and cook uncovered for about 15 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken nicely.
- Serve: Spoon the chicken curry over cooked rice or serve alongside warm naan bread. Garnish with a generous sprinkle of fresh chopped cilantro to add a bright, fresh finish to the dish.
Notes
- For more depth of flavor, use chicken thighs instead of breasts as they remain juicier during slow cooking.
- If you prefer a spicier curry, add a pinch of cayenne pepper or fresh chopped chili to the sauce.
- Ensure the cornstarch is fully dissolved in cold water to avoid lumps when thickening the sauce.
- This curry tastes even better the next day as the flavors continue to meld.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
