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

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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.

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Questions

What internal temperature should Slow Cooker Chicken Curry reach?

For Slow Cooker Chicken Curry, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of garam masala in Slow Cooker Chicken Curry?

The entry for Slow Cooker Chicken Curry calls for 1 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Can I use chicken breasts instead of chicken thighs in Slow Cooker Chicken Curry?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Slow Cooker Chicken Curry uses 2 lbs boneless skinless chicken thighs, cut into chunks.

Is Slow Cooker Chicken Curry gluten-free?

Yes. As written, nothing in the ingredient list for Slow Cooker Chicken Curry is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the curry powder.

Can I freeze Slow Cooker Chicken Curry?

Yes. Refrigerate what is left of Slow Cooker Chicken Curry within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

Serve it with

Boondi Raita side
Raw Mango Salad salad
Yogurt Marinade for Tandoori Chicken sauce
Cardamom Rose Lassi drink

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