Crock Pot Golden Chicken Curry
Immerse yourself in the comforting flavors of this Crock Pot Golden Chicken Curry, a hearty, hands-off meal that delivers rich, aromatic spices with minimal effort. Tender boneless chicken thighs are slow-cooked with a medley of golden turmeric, curry powder, garam masala, and cumin, creating a deep and fragrant base. Creamy coconut milk, sweet carrots, and hearty potatoes mingle beautifully as they simmer, while a late addition of vibrant peas adds a pop of color and freshness. This easy slow cooker curry is perfect for busy weeknights or meal prepping, requiring just 20 minutes of prep before the crock pot works its magic. Serve it over fluffy basmati rice, and don’t forget the optional garnish of fresh cilantro for an extra burst of flavor. Perfect for fans of easy comfort food with an exotic twist, this dish is your new go-to for cozy vibes and irresistible aromas!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 large Yellow onion
- 4 Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 1 teaspoon Cumin
- 1 can (13.5 oz) Coconut milk
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 3 medium Potatoes
- 3 Carrots
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (optional, for garnish)
- 4 cups Cooked basmati rice (optional, for serving)
Instructions
Peel and dice the yellow onion. Mince the garlic and grate the fresh ginger.
Peel and cut the potatoes into bite-sized cubes and slice the carrots into rounds.
Place the chicken thighs in the bottom of the crock pot.
Sprinkle the curry powder, turmeric, garam masala, and cumin over the chicken.
Layer the diced onion, garlic, ginger, potatoes, and carrots over the spiced chicken.
In a medium bowl, whisk together the coconut milk, chicken broth, tomato paste, salt, and black pepper until smooth.
Pour the coconut milk mixture evenly over the ingredients in the crock pot.
Cover and cook on low for 5-6 hours, or until the chicken is tender and the vegetables are soft.
About 30 minutes before the cooking time ends, stir in the frozen peas.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot over cooked basmati rice and garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7330 mg | 319% | |
| Total Carbohydrate | 478.1 g | 174% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 65.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5995 mg | 128% | |
*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.
