Slow Cooker Chicken Curry
A flavorful and easy slow cooker chicken curry made with tender chicken, aromatic spices, and creamy coconut milk. Perfect for a comforting meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 can (14 ounces) diced tomatoes
1 can (14 ounces) coconut milk
1/2 cup chicken broth
1 tablespoon tomato paste
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh cilantro, chopped (for garnish)
Cooked basmati rice, for serving
Instructions
Heat the vegetable oil in a skillet over medium heat.
Add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Stir in the curry powder, turmeric, cumin, paprika, and cayenne pepper, cooking for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker.
Add the chicken pieces, diced tomatoes with their juice, coconut milk, chicken broth, tomato paste, salt, and black pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Before serving, stir the curry and adjust seasoning if needed.
Serve the chicken curry over cooked basmati rice and garnish with chopped fresh cilantro.