Simple Crock Pot Chicken Curry
Unleash the flavors of Indian-inspired comfort food with this Simple Crock Pot Chicken Curry that brings rich, aromatic spices to your table with minimal effort. Tender pieces of chicken, creamy coconut milk, and hearty vegetables like potatoes and carrots simmer together in a crock pot to create a perfectly spiced and deeply satisfying curry. Featuring a blend of curry powder, garam masala, turmeric, and a hint of cayenne for optional heat, this dish is balanced with the sweetness of coconut milk and the tang of diced tomatoes. With just 15 minutes of prep time, your slow cooker does all the work, ensuring melt-in-your-mouth chicken and a beautifully infused curry sauce. Serve it over steamed rice or with warm naan, and garnish with fresh cilantro for an irresistibly flavorful, family-friendly dinner. Perfect for busy weeknights or cozy weekends, this recipe is destined to become a go-to favorite in your meal rotation!
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Recipe Information
Ingredients
- 2 pounds chicken breasts or thighs (boneless, skinless)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 can (13.5 oz) canned coconut milk, full fat
- 1 can (14.5 oz) diced tomatoes
- 0.5 cup chicken broth
- 2 medium potatoes, peeled and diced
- 2 large carrots, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (for garnish)
- 4 servings cooked rice or naan (for serving)
Instructions
Place the chicken breasts or thighs in the bottom of the crock pot.
Add the diced onion, minced garlic, and grated ginger on top of the chicken.
Sprinkle the curry powder, garam masala, turmeric, cumin, and cayenne pepper evenly over the ingredients.
Pour the canned coconut milk, diced tomatoes, and chicken broth into the crock pot.
Add the diced potatoes and sliced carrots. Season with salt and black pepper.
Stir gently to combine all the ingredients, ensuring the chicken pieces are submerged in the liquid.
Cover the crock pot with its lid and set it to cook on high for 4 hours or on low for 6-7 hours.
Once done, shred or cut the chicken into bite-sized pieces, if desired, and mix it back into the curry.
Taste and adjust seasoning with more salt, if needed.
Serve the chicken curry hot over cooked rice or with naan, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
3472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8102 mg | 352% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 41.7 g | ||
| Protein | 315.6 g | 631% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 565 mg | 43% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 7248 mg | 154% | |
*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.
