Slow Cooker Chicken Curry
Here’s my delicious and easy Slow Cooker Chicken Curry recipe, it’s so so easy, in fact it could not be any easier
A delicious medium spiced tomato based chicken curry curry, cooked with light coconut milk and perfectly blended spices. The slow cooker does the work and you return home to a wonderful and luscious dinner
No prep – no browning of meat – you simply chuck it all in the slow cooker – I think they call it a ‘dump’ recipe. Perfect for midweek meals 🙂
Easy Slow Cooker chicken curry recipe
We love this Crock pot chicken curry here, love it! and it’s so easy and what’s better than arriving home after a day at work or at the weekend when you’re out enjoying yourselves, to a delicious pot full of tender fragrant chicken curry and a house that smells amazing. It couldn’t be simpler
It hands down beats a takeaway in my humble opinion, it’s healthy ish too!
I like to call it a fakeaway
What Chicken should I use for my curry?
I use bone less and skinless chicken thighs
You can use chicken breasts if you prefer
How to make Chicken Curry in a Slow Cooker or crockpot
Well to be honest it couldn’t be easier and I’ll take you through it step by step. There’s a full recipe card at the bottom of this post with the exact quantities etc
Step 1 – Add your Chicken Curry Ingredients to the Slow Cooker
Just chuck everything in the slow cooker
Step 2 – Add your spices
and the spices
Step 3 – Add your liquids
Finally add the tin of chopped tomatoes & the tin of Light Coconut milk
How long should I cook my chicken curry in the slow cooker?
This recipe is perfect after 6 hours on a low setting.
The meat is tender and literally falls apart – it’s so delicious
I have also left it for 6 hours on low – say when I’m at work and that too is fine
The chicken will be super tender and will break up into lumps of luscious chicken
Ta-Dah! Easy Slow cooked Chicken Curry!
If you like a little sweetness – try stirring through a tablespoon of mango chutney. I don’t feel I need it but if you do, go ahead
What to serve with your Chicken Curry
So many ideas!!
- With rice – I like the basmati rice with wild rice added
- On a baked potato / jacket potato
- I served it before simply with broccoli and greens
- Naan Breads maybe
I also like to make my Healthy Onion Bahjis
Can I freeze my Slow Cooker Chicken Curry?
Yes you can, it’s perfect for batch cooking for this purpose
Please freeze in sealed containers, label them up (don’t forget to date them) and eat within a couple of months
When you are ready to eat, simply defrost in the fridge and reheat in a pan on the hob. Ensure your curry is piping hot before you serve
Other Slow Cooker Recipes
If you like this recipe I’m sure you would love my easy Honey Garlic Chicken recipe its another slow cooker wonder!
Just look at it! 🙂
And a couple more …..
I really hope you enjoy this one and let me know how you get on!
And if you fancy something super healthy
Why not have a go at my Turkey Mince Chilli – it’s really good
Slow Cooker Choice
Lots of people ask me about which slow cooker I would recommend
Well it has to be this one, it has a sear function for browning – so a lot less washing up and a way more flavour for your recipes
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The Slimming Group
I have a closed group on Facebook for Slimming Style Recipes if you’re interested called Easy Peasy Slimming Recipes
Just use the join button if you like real home cooked tasty easy food!!
See you there
Big Love Cx
Slow Cooker Chicken Curry - Easy
- 1 Slow-cooker / Crockpot
- 600 g Chicken thighs boneless & skinless
- 2 Onions Peeled and chopped into chunks
- 3 Cloves Garlic
- 1 Fresh Ginger (thumb sized) Peeled and finely chopped
- 1 teaspoon Dried Cumin
- 1 teaspoon Garam Marsala
- 1 teaspoon Ground Coriander
- 3 teaspoons Medium Curry Powder More if you like
- 400 g Creamed Coconut (light)
- 400g Chopped Tomatoes
- Fresh Coriander handfull, torn
- Turn your slow cooker onto high (or Low) and pop in your chicken thighs
- Next add your onions, garlic, ginger and spices
- Finally add your tin of chopped tomatoes and your tin of light coconut milk and give it a good stir
- Then add half of your torn coriander
- Pop the lid on your slow cooker and cook on high for 4 hours or low for 6 hours
- Once cooked, stir through your remaining torn fresh coriander - as much as you like. Serve!