Description
A flavorful and comforting Slow Cooker Chicken Curry made with tender boneless chicken thighs simmered in a rich blend of coconut milk, tomatoes, and aromatic spices. This easy-to-prepare dish fills your kitchen with enticing aromas and pairs perfectly with basmati rice and naan bread for a complete meal.
Ingredients
Scale
Chicken and Aromatics
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Seasonings
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garam masala
Liquids and Add-ins
- 1 can (14 oz) coconut milk (full-fat)
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 cup frozen peas
To Serve
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice
- Naan bread
Instructions
- Prepare the Ingredients: Finely chop the onion, mince the garlic, and grate the fresh ginger to have all aromatics ready for cooking.
- Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and continue sautéing for another 2 minutes until fragrant.
- Assemble in the Slow Cooker: Transfer the sautéed onion, garlic, and ginger to the slow cooker. Add the chicken pieces followed by curry powder, cumin, coriander, turmeric, paprika, cayenne pepper (if using), salt, and pepper. Stir well to evenly coat the chicken with the spices.
- Add the Liquids: Pour in the coconut milk, diced tomatoes with their juices, chicken broth, and tomato paste. Stir to combine all ingredients thoroughly.
- Cook the Curry: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and flavors meld beautifully.
- Finish the Dish: About 30 minutes before serving, stir in the garam masala and frozen peas. Allow the curry to cook for the remaining time to heat the peas through and incorporate the flavors.
- Serve: Spoon the chicken curry over cooked basmati rice, garnish with freshly chopped cilantro, and serve with warm naan bread on the side for dipping and enjoying the sauce.
Notes
- Sautéing the aromatics before adding them to the slow cooker enhances the curry’s flavor.
- Adjust cayenne pepper quantity to suit your preferred spice level or omit for a milder curry.
- If you prefer, chicken breast can be used instead of thighs, but may result in less juicy meat.
- The dish can be prepared a day ahead and tastes even better the next day as flavors deepen.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a richer curry, use full-fat coconut milk; light coconut milk will yield a lighter sauce.
