Slow Cooker Chicken Curry
Elevate your weeknight dinner game with this easy and flavorful Slow Cooker Chicken Curry! Tender, juicy chicken thighs simmer to perfection in a rich, creamy sauce made with coconut milk, aromatic spices like garam masala, turmeric, and curry powder, and a vibrant base of sautéed onions, garlic, and ginger. Ideal for busy schedules, this comforting dish requires just 15 minutes of prep before letting your slow cooker work its magic. Serve it over fluffy basmati rice or with warm naan for an irresistible meal, and don't forget the garnish of fresh cilantro to add a pop of freshness. Whether you're meal prepping or feeding the family, this slow cooker curry is a delicious and hassle-free option you'll turn to again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless skinless chicken thighs
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 400 grams Canned diced tomatoes
- 1 cup Coconut milk
- 0.5 cup Chicken stock
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro (for garnish)
- optional Cooked basmati rice or naan (for serving)
Instructions
Dice the onion finely, mince the garlic cloves, and grate the ginger.
Heat the vegetable oil in a skillet over medium heat. Sauté the onion until it becomes soft and translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
Sprinkle the curry powder, garam masala, ground turmeric, and chili powder into the skillet. Stir the spices into the onion mixture and cook for 1 minute to toast the spices.
Transfer the onion mixture to your slow cooker. Add the diced tomatoes, coconut milk, chicken stock, salt, and black pepper. Stir to combine.
Cut the chicken thighs into bite-sized pieces and add them to the slow cooker, ensuring they are fully submerged in the sauce.
Set the slow cooker to low heat and cook for 6 hours (or high heat for 3 hours), stirring occasionally to ensure even cooking.
Taste the curry and adjust seasoning with additional salt or pepper if needed.
Garnish the curry with freshly chopped cilantro and serve hot with cooked basmati rice or naan.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 7518 mg | 327% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 36.3 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2380 mg | 51% | |
*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.
