Slow Cooker Chicken Curry
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.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 14 oz crushed tomatoes
- 1 can full-fat coconut milk
- 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
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1
Add 1 diced yellow onion, 4 cloves minced garlic cloves, and 1 tsp grated fresh ginger to the bottom of the slow cooker.
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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.
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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.
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4
Pour 14 oz crushed tomatoes and 1 can full-fat coconut milk over the chicken and stir gently to combine.
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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.
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6
Shred or break the chicken into bite-sized pieces with a spoon if desired. Taste and adjust seasoning.
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7
Cook 1.5 cups basmati rice (for serving) according to package directions.
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8
Serve the curry over rice and garnish with 1/4 cup chopped fresh cilantro.