Slow Cooker Chicken Curry

Name: Slow Cooker Chicken Curry
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs boneless skinless chicken thighs, cut into chunks; 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 14 oz crushed tomatoes; 1 can full-fat coconut milk (13.5 oz); 2 tbsp curry powder; 1 tsp garam masala; 1/2 tsp ground turmeric; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro, chopped; 1.5 cups basmati rice (for serving)

Tender chicken thighs slow-cooked in a fragrant coconut-tomato curry sauce with warming spices. A hands-off weeknight dinner that fills the kitchen with incredible aroma.

260 minEasyServes 4440 cal/serving

IndianDinnerSlow CookerHigh ProteinGluten-FreeNut-FreePork-Free

Ingredients

2 lbs boneless skinless chicken thighs, cut into chunks
1 yellow onion, diced
4 garlic cloves, minced
1 tsp fresh ginger, grated
14 oz crushed tomatoes
1 can full-fat coconut milk (13.5 oz)
2 tbsp curry powder
1 tsp garam masala
1/2 tsp ground turmeric
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped
1.5 cups basmati rice (for serving)

Instructions

1

Add 1 diced yellow onion, 4 minced garlic cloves, and 1 tsp grated fresh ginger to the bottom of the slow cooker.
2

In a small bowl, stir together 2 tbsp curry powder, 1 tsp garam masala, 1/2 tsp ground turmeric, 1 tsp kosher salt, and 1/2 tsp black pepper.
3

Add 2 lbs cut into chunks boneless skinless chicken thighs to the slow cooker and sprinkle the spice mixture over it, tossing to coat.
4

Pour 14 oz crushed tomatoes and 1 can full-fat coconut milk (13.5 oz) over the chicken and stir gently to combine.
5

Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is very tender.
6

Shred or break the chicken into bite-sized pieces with a spoon if desired. Taste and adjust seasoning.
7

Cook 1.5 cups basmati rice (for serving) according to package directions.
8

Serve the curry over rice and garnish with 1/4 cup chopped fresh cilantro.

Questions

How long does Slow Cooker Chicken Curry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Slow Cooker Chicken Curry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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