Crockpot Curried Chicken with Ginger and Yogurt
Transform your weeknight dinners with this irresistibly flavorful Crockpot Curried Chicken with Ginger and Yogurt. This slow-cooked masterpiece combines tender, juicy chicken thighs with a luscious sauce infused with aromatic spices, fresh ginger, and creamy coconut milk. The addition of plain Greek yogurt creates an irresistibly rich and tangy base, while curry powder, cumin, and turmeric deliver bold, warming flavors. Perfectly balanced and ultra-easy to prepare, this recipe requires just 15 minutes of prep before the crockpot does all the work, filling your home with mouthwatering aromas. Serve over fluffy basmati rice or alongside warm naan bread, and don’t forget a sprinkle of fresh cilantro for a pop of color and freshness. Ideal for busy families or cozy gatherings, this one-pot wonder is a guaranteed hit. Keywords: Crockpot curried chicken, slow-cooked curry, ginger and yogurt chicken recipe, crockpot chicken dinner.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 tablespoon fresh ginger
- 1 cup plain Greek yogurt
- 0.5 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons cilantro (optional, for garnish)
- cooked basmati rice or naan bread (optional for serving)
Instructions
Peel and finely dice the onion. Mince the garlic cloves and grate the fresh ginger.
In a small bowl, whisk together the Greek yogurt, curry powder, ground cumin, turmeric, coriander, paprika, salt, and black pepper. Set aside.
Heat the vegetable oil in a skillet over medium heat. Add the diced onion and sauté for 3-5 minutes until soft and translucent.
Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant, stirring frequently.
Lightly grease your crockpot with oil or cooking spray. Place the chicken thighs at the bottom of the crockpot.
Pour the sautéed onion, garlic, and ginger mixture over the chicken. Spread evenly.
Add the yogurt-spice mixture to the crockpot and coat the chicken pieces evenly with the sauce.
Pour the coconut milk over the top of the chicken and gently mix everything to ensure the liquid is evenly distributed.
Set the crockpot to low and cook for 6 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F).
After cooking, give the curry a gentle stir and taste for seasoning, adjusting salt or spice levels if needed.
Serve hot over basmati rice or with naan bread. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 7154 mg | 311% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 22.3 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 463 mg | 36% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2483 mg | 53% | |
*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.
