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Slow cooker chicken curry simmering in a cozy kitchen setting

Cozy Slow Cooker Chicken Curry

A comforting slow cooker chicken curry bursting with flavor and perfect for gatherings, this dish combines tender chicken, aromatic spices, and a creamy coconut base.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces More flavorful and tender than chicken breast.
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can coconut milk (14 ounces) Choose full-fat for the best texture.
  • 2 tablespoons curry powder Adjust for spice levels.
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water For thickening the sauce.
  • 1 cup frozen peas, thawed Adds a pop of color and sweetness.
  • 2 tablespoons fresh cilantro, chopped For garnish.
  • Cooked basmati rice, for serving
  • Lime wedges, for serving For a zesty touch.

Method
 

Preparation
  1. Place the chicken pieces into the slow cooker, ensuring they are evenly distributed.
  2. Add the chopped onion, minced garlic, and grated ginger over the chicken, layering for richer flavor.
  3. In a separate bowl, mix together the coconut milk, curry powder, garam masala, cumin, turmeric, salt, and pepper until well blended.
  4. Pour the coconut milk mixture over the chicken and vegetables in the slow cooker, ensuring everything is coated.
  5. Add the chicken broth and gently stir to combine all ingredients, ensuring even distribution.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and cooked through.
  2. Once cooked, mix the cornstarch and water to form a slurry and stir it into the slow cooker to thicken the sauce.
  3. Add the thawed peas and stir to combine, cooking for an additional 15-20 minutes to heat through.
  4. Just before serving, sprinkle in the chopped cilantro for a fresh finish.
  5. Serve the chicken curry over cooked basmati rice, and don't forget those lime wedges for a zesty touch!

Notes

To make mealtime smoother, prep your ingredients the night before and store them in the fridge. Leftovers freeze well in airtight containers.