Secret to the best 3-Step Slow Cooker Chicken Curry Recipe
Craving a simple dinner? This Slow Cooker Chicken Curry Recipe is creamy, healthy, and so easy to make in your crockpot. A true set-it-and-forget-it meal, this recipe combines tender chicken and a rich, aromatic curry sauce made with coconut milk and classic spices. Perfect for a busy weeknight.
Ingredients
- 2 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp curry powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 can (14.5 oz) diced tomatoes undrained
- ½ cup chicken broth low sodium
- 1 can (13.5 oz) full-fat coconut milk shaken well
- 2 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
- 1 cup frozen peas
- 1 lime juiced
- ¼ cup fresh cilantro chopped, for garnish
Instructions
- Step 1: Combine Ingredients in Slow Cooker. Place the cubed chicken, diced onion, minced garlic, and grated ginger into the basin of your slow cooker. Sprinkle the curry powder, garam masala, turmeric, salt, and pepper over the top. Pour in the undrained diced tomatoes and the chicken broth. Stir everything together until the chicken is evenly coated with the spices.
- Step 2: Slow Cook to Perfection. Secure the lid on the slow cooker. Set it to cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken should be cooked through and very tender when done. Avoid opening the lid during the cooking process to maintain a consistent temperature.
- Step 3: Thicken and Finish. About 20 minutes before serving, stir in the full-fat coconut milk. In a separate small bowl, whisk the cornstarch and cold water together until smooth to create a slurry. Pour the slurry into the slow cooker and stir to combine. Add the frozen peas. Cover and cook on HIGH for the final 15-20 minutes, which will allow the sauce to thicken into a rich, creamy consistency. Right before serving, stir in the fresh lime juice. Garnish with chopped cilantro and serve hot with basmati rice or naan bread.
Notes
Chef's Tips: For the creamiest sauce, be sure to use full-fat, canned coconut milk. The light version or the kind from a carton will not provide the same richness.
Spice Level: This recipe is mildly spiced. For more heat, add 1/4 to 1/2 teaspoon of cayenne pepper along with the other dry spices in Step 1.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The curry's flavor deepens and is often even better the next day! Reheat gently on the stove or in the microwave.
Spice Level: This recipe is mildly spiced. For more heat, add 1/4 to 1/2 teaspoon of cayenne pepper along with the other dry spices in Step 1.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The curry's flavor deepens and is often even better the next day! Reheat gently on the stove or in the microwave.
