Description
This Crockpot Chicken Curry is a hearty and flavorful dish made with tender chicken simmered in a rich coconut milk and tomato-based curry sauce, infused with aromatic spices. Perfect for slow cooking, it delivers a comforting meal that's easy to prepare and pairs wonderfully with rice or naan.
Ingredients
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
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Add Chicken and Aromatics: Place the chicken pieces into your slow cooker. Sprinkle the diced onion, garlic powder, and ground ginger evenly over the chicken to build layers of flavor.
- Prepare Curry Sauce: In a medium bowl, whisk together coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, black pepper, garlic powder, and brown sugar. Pour this spice-infused mixture over the chicken in the slow cooker, gently stirring to coat all chicken pieces evenly.
- Slow Cook: Cover the slow cooker and cook the curry on Low for about 6 hours or on High for 3 hours. The chicken should become tender and the sauce aromatic and rich, melding all the spices beautifully.
- Thicken the Sauce: In a small bowl, whisk the cornstarch with cold water until smooth. Stir this slurry into the curry and cook uncovered on High for an additional 15 minutes to allow the sauce to thicken slightly to a luscious consistency.
- Serve and Garnish: Spoon the warm chicken curry over cooked rice or alongside warm naan bread. Finish by sprinkling fresh chopped cilantro on top for a burst of freshness and color.
Notes
- Chicken thighs will yield a juicier curry, but breasts work well too.
- You can adjust the level of spice by adding cayenne pepper or using spicier curry powder.
- If a thicker sauce is desired, increase the cornstarch slurry slightly or cook uncovered longer.
- This dish can be prepared a day in advance; flavors deepen when rested overnight.
- For a gluten-free version, ensure the curry powder and tomato sauce do not contain gluten additives.