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 bite-sized 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 teaspoon salt
1/2 teaspoon black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
1/2 cup chicken broth
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/4 cup fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and cook for 5 minutes until softened.
Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
Stir in the curry powder, turmeric, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker.
Add the chicken pieces to the slow cooker.
Pour in the diced tomatoes, coconut milk, and chicken broth. Stir to combine all ingredients.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Stir in the lemon juice and chopped cilantro just before serving.
Serve the chicken curry hot with steamed rice or naan bread.