Go Back
Cozy Crock Pot Indian curry cooking in a slow cooker for easy weeknight meals.

Coconut Chicken Curry

A comforting and flavorful Indian curry cooked in a crock pot, perfect for busy weeknights. Tender chicken, creamy coconut milk, and a blend of spices create a dish that brings warmth and satisfaction to the table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 370
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken, cut into pieces Fresh, boneless, skinless is best; bone-in for more flavor.
  • 1 cup yogurt Greek yogurt for creaminess; any plain yogurt works.
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 can diced tomatoes (14 oz)
  • 1 can coconut milk (14 oz) Full-fat for better texture, light for fewer calories.
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • to taste salt and pepper
  • rice and naan for serving

Method
 

Preparation
  1. In a bowl, combine chicken with yogurt, curry powder, cumin, coriander, salt, and pepper. Marinate for at least an hour; overnight for best flavor.
  2. Layer the chopped onion, garlic, and ginger at the bottom of your crock pot.
  3. Place the marinated chicken pieces on top, then add the diced tomatoes and pour in the coconut milk.
  4. Gently stir everything to mix well and coat the chicken.
Cooking
  1. Cover the pot and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
Serving
  1. Serve hot over a bed of rice or with warm naan.

Notes

For optimal flavor, let the chicken marinate overnight. Adjust cooking time based on your crock pot's settings. For a thicker sauce, uncover for the last 30 minutes of cooking.