Slow Cooker Chicken Curry (Printable Version)
Tender chicken slow-cooked with coconut milk, tomatoes, and spices for a warm, flavorful meal.
# What You'll Need:
→ Main Components
01 - 4 boneless, skinless chicken thighs, diced
02 - 1 medium onion, thinly sliced
03 - 3 cloves garlic, finely minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 cup diced tomatoes
→ Sauce and Seasoning
06 - 1 can (13.5 fl oz) coconut milk
07 - 2 tablespoons curry powder
08 - 1 teaspoon ground turmeric
09 - 1 teaspoon ground cumin
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ To Serve
12 - Fresh cilantro, chopped, for garnish
13 - Cooked white rice
# Directions:
01 - Arrange diced chicken thighs, sliced onion, minced garlic, grated ginger, and diced tomatoes in the bottom of the slow cooker.
02 - Sprinkle curry powder, turmeric, cumin, salt, and black pepper evenly over the ingredients. Pour coconut milk over the top.
03 - Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken is fully cooked and tender.
04 - Stir well and adjust seasoning as needed. Serve the curry over freshly cooked rice and garnish with chopped cilantro.
# Additional Tips::
01 -
- Ready to eat after a long day because your slow cooker does all the work
- Uses ingredients you probably already have in your pantry plus a few fresh touches
- Mildly spicy and super creamy so even kids ask for seconds
02 -
- Packed with protein and comforting coconut richness
- Wonderful for meal prep and reheats beautifully
- Naturally dairy free and gluten free so it suits a range of diets
03 -
- Brown the chicken thighs in a pan first if you want extra depth of flavor. The caramelized bits are worth the few extra minutes
- For a richer sauce use only the thick cream from the top of the coconut milk can. Save the remaining liquid for smoothies or soups
- To boost color and freshness add a handful of frozen peas or spinach right before serving