Crock Pot Chicken Curry
Warm, comforting, and effortlessly delicious, this Crock Pot Chicken Curry is the ultimate hands-off weeknight dinner. Brimming with tender chicken thighs, creamy coconut milk, and a fragrant blend of spices like curry powder, garam masala, and turmeric, this slow-cooked dish delivers rich, authentic flavor with minimal effort. A quick sauté of onion, garlic, and ginger adds depth, while the slow, steady simmer in the crock pot ensures every bite is infused with aromatic goodness. Perfectly paired with basmati rice or fluffy naan, this hearty curry is a crowd-pleasing choice for everything from busy weeknight dinners to cozy family gatherings. Plus, it’s easy to customize with optional red chili flakes for those who prefer a touch of heat! Indulge in the magic of slow-cooker convenience while enjoying the comfort of homemade, restaurant-quality chicken curry.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 can (13.5 ounces) Coconut milk
- 2 tablespoons Tomato paste
- 1 large, diced Yellow onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional) Red chili flakes
- 1 cup Chicken broth
- 1 tablespoon Vegetable oil
- 0.25 cup (for garnish, chopped) Fresh cilantro
- (optional, for serving) Cooked basmati rice or naan
Instructions
Prepare the ingredients by dicing the onion, mincing the garlic, grating the ginger, and chopping the fresh cilantro for garnish.
Heat the vegetable oil in a skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the curry powder, garam masala, ground turmeric, and ground coriander. Cook the spices for 1 minute, stirring constantly to enhance the aroma.
Transfer the sautéed onion and spice mixture to the crock pot.
Add the chicken thighs to the crock pot, ensuring they are evenly distributed.
In a bowl, whisk together the coconut milk, tomato paste, chicken broth, salt, black pepper, and optional red chili flakes. Pour this mixture over the chicken in the crock pot.
Cover the crock pot with the lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
Once cooked, gently shred the chicken using two forks if desired, or leave the pieces whole.
Taste and adjust seasoning as needed.
Serve the chicken curry hot, garnished with fresh cilantro, alongside basmati rice or naan.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 7888 mg | 343% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 38.1 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 286 mg | 22% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3558 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
