Crock Pot Curried Chicken Legs
Transform your weeknight dinners with Crock Pot Curried Chicken Legs, a mouthwatering slow cooker recipe that brings bold flavors of Indian-inspired spices to your table with minimal effort. Tender, fall-off-the-bone chicken legs are simmered in a richly spiced coconut milk and tomato sauce infused with curry powder, cumin, turmeric, and a touch of cayenne for a gentle kick. This low-and-slow cooking method ensures the chicken soaks up all the fragrant goodness while staying irresistibly juicy. Perfect for busy schedules, this one-pot wonder requires just 15 minutes of prep and pairs beautifully with rice, naan, or your favorite side dish. Elevate each serving with a sprinkle of fresh cilantro and a squeeze of lime for a bright, citrusy finish. Whether you're looking to spice up a casual weeknight meal or impress dinner guests, this curry is an effortless crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 1 large onion
- 4 pieces garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon brown sugar (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro
- 4 pieces lime wedges
- 2 tablespoons oil (vegetable or coconut)
Instructions
Peel and finely chop the onion, mince the garlic cloves, and grate the fresh ginger.
In a large skillet, heat the oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the curry powder, cumin, turmeric, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Transfer the sautéed mixture to the crock pot.
Add the chicken legs to the crock pot, arranging them in a single layer if possible.
Pour in the coconut milk, diced tomatoes, and chicken broth. Stir gently to combine.
Add the brown sugar, salt, and black pepper, adjusting seasoning to taste.
Cover the crock pot with the lid and cook on low heat for 5 hours, or until the chicken legs are tender and fully cooked (internal temperature should reach 165°F or 74°C).
Once done, garnish with freshly chopped cilantro.
Serve the curried chicken legs hot with lime wedges on the side. Pair with rice, naan, or your favorite side dish.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 8419 mg | 366% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 52.2 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3753 mg | 80% | |
*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.
