Description
This Slow Cooker Chicken Curry is a rich and flavorful dish combining tender chicken thighs with aromatic spices, creamy coconut milk, and a hint of heat. Perfectly cooked over several hours, this curry develops deep, complex flavors ideal for a comforting meal served with basmati rice and naan bread.
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
- 1 tablespoon olive oil
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 Extras
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 cup frozen peas
- Fresh cilantro, chopped (for garnish)
For Serving
- Cooked basmati rice
- Naan bread
Instructions
- Prepare the Ingredients: Finely chop the onion, mince the garlic, and grate the fresh ginger to prepare the base flavors for the curry.
- Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add garlic and ginger and sauté for an additional 2 minutes until fragrant, developing a rich aromatic base.
- Assemble in the Slow Cooker: Transfer the sautéed onions, garlic, and ginger into the slow cooker. Add the chicken pieces, and sprinkle over the curry powder, cumin, coriander, turmeric, paprika, cayenne pepper (if using), salt, and black pepper. Stir well to evenly coat the chicken with spices.
- Add the Liquids: Pour in the coconut milk, diced tomatoes with their juices, chicken broth, and tomato paste. Stir to combine thoroughly, ensuring all ingredients are well integrated for slow cooking.
- Cook the Curry: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and the flavors meld beautifully.
- Finish the Dish: About 30 minutes before serving, stir in the garam masala and frozen peas. Continue cooking to allow the peas to heat through and the garam masala to infuse its fragrant flavor into the curry.
- Serve: Spoon the chicken curry over warm basmati rice, garnish with freshly chopped cilantro, and serve alongside warm naan bread for dipping and enjoying every flavorful bite.
Notes
- You can adjust the cayenne pepper quantity or omit it based on your preferred spice level.
- Using boneless skinless chicken thighs keeps the meat tender and juicy during slow cooking.
- For a thicker curry, you can remove the lid in the last 30 minutes to let some liquid evaporate.
- Frozen peas can be swapped with fresh peas if available for a fresher taste.
- This curry tastes even better the next day as the flavors deepen overnight.
