Slow Cooked Chicken Curry
Indulge in the rich, fragrant flavors of this Slow Cooked Chicken Curry, a comforting dish packed with tender, fall-off-the-bone chicken thighs simmered in a luscious coconut milk and tomato-based sauce. Infused with aromatic spices like cumin, garam masala, and turmeric, this curry packs the perfect balance of warmth and depth without overwhelming heat. Ideal for busy days, the slow cooker does all the hard work, melding the spices into the juicy chicken for a flavor-packed meal. With just 20 minutes of prep time and a blissful aroma that fills your kitchen, this hearty curry is perfect when paired with steamed rice, fluffy naan, or freshly made roti. Slow cooking has never been so delicious!
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (bone-in, skinless)
- 2 medium Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 3 medium Tomatoes (pureed)
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro leaves (chopped, for garnish)
- 0.5 cup Water
Instructions
Prepare the chicken by trimming excess fat and patting it dry with a paper towel. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and sauté them for 1 minute until aromatic.
Add the chopped onions and cook for 5–7 minutes until golden and softened.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the pureed tomatoes, turmeric powder, coriander powder, paprika, and red chili powder. Cook for 3–4 minutes until the mixture thickens and the oil starts to separate.
Transfer the mixture to a slow cooker. Add the chicken thighs, coconut milk, water, garam masala, salt, and black pepper. Stir to coat the chicken thoroughly.
Cover the slow cooker and cook on low heat for 4–5 hours (or on high heat for 2–3 hours) until the chicken is tender and the flavors are well combined.
Taste and adjust seasoning if necessary.
Garnish with chopped cilantro leaves. Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.0 g | ||
| Protein | 248.6 g | 497% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 350 mg | 27% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4039 mg | 86% | |
*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.
