Crock Pot Curry Chicken with Onion and Tomato
Transform your weeknight dinner routine with this flavorful and effortless Crock Pot Curry Chicken with Onion and Tomato. Succulent, bone-in chicken thighs are slow-cooked to tender perfection in a rich, aromatic sauce made from vibrant curry powder, creamy coconut milk, fresh ginger, and warming spices like cumin and turmeric. Diced tomatoes and sautéed onions add a bright and savory depth, while garlic infuses the dish with irresistible fragrance. This hands-off slow cooker recipe requires just 20 minutes of prep before the crock pot takes over, resulting in a comforting, hearty curry that pairs beautifully with steamed rice or warm naan bread. Perfect for busy days or meal prep, this gluten-free masterpiece is finished with a sprinkle of fresh cilantro for a burst of freshness and color.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skinless)
- 1 medium yellow onion, diced
- 2 large tomatoes, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup coconut milk
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon olive oil
Instructions
Heat the olive oil in a skillet over medium heat. Sear the chicken thighs on both sides for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and ginger, and cook for an additional minute, stirring frequently.
Transfer the sautéed onion mixture into the crock pot. Add the diced tomatoes, curry powder, turmeric, cumin, paprika, salt, and black pepper.
Place the seared chicken thighs in the crock pot on top of the vegetable and spice mixture.
Pour the coconut milk and chicken broth over the chicken and gently stir to combine the liquids with the spices and vegetables.
Cover the crock pot and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature reaches 165°F).
Once cooked, gently stir the curry to make sure the sauce is evenly combined. Taste and adjust seasoning if necessary.
Serve the curry hot over steamed rice or with naan bread. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 622 mg | 13% | |
*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.
