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The flavor of this Slow Cooker Chicken Curry is spot on. Serve it over rice and a side of naan bread for a delicious dinner.
When I was in Utah last week I went out for Indian food with my kids and we had some delicious chicken curry. When I got home I was still craving it so I decided to make my own. My day was crazy so I knew it was a slow cooker kind of day. This recipe did not disappoint and it managed to satisfy my chicken curry craving and made having dinner ready on time so easy!
Ingredients
- Chicken. When using the slow cooker I prefer to use boneless, skinless chicken thighs. They don’t dry out as easily and I prefer the texture but you can use chicken breasts.
- Carrots. Peeled and cut into 1/4 inch pieces
- Onion. Chopped.
- Oil. Canola oil or vegetable oil.
- Coconut Milk. I use a full fat coconut milk, not lite coconut milk.
- Seasoning. Salt, pepper, basil, garam masala, curry powder, ginger
- Garlic. Fresh, minced
- Chicken broth.
- Jalapeno. If you prefer a little less warmth to your curry, use half a jalapeno and none of the seeds. The heat is in the seeds.
- Cornstarch. Used as a thickener
- Cilantro. For garnish
What is Garam Masala?
Garam masala is a blend of ground spices used often in Indian cooking. It usually consists of a combination of coriander, cumin, cardamon, cloves, black pepper, cinnamon and nutmeg.
How to Make Slow Cooker Chicken Curry
- Heat oil in a large pan. Salt chicken on both sides and add to pan. Brown lightly on both sides. (This is an optional step and you can skip if you are in a rush)
- Place chicken, carrots and onion into 6 qt. slow cooker.
- Mix together coconut milk, basil, salt, pepper, garam masala, garlic, chicken broth, jalapeno.
- Cook on high for four hours or low or six hours.
- Remove chicken from slow cooker and shred with two forks.
- Add cornstarch into water and mix. Add mixture into sauce in slow cooker and cook for another 30 minutes to allow sauce to thicken.
- Add chicken back in and stir. Serve over rice or with naan bread.
Can I make Chicken Curry in the Instant Pot?
- Let the oil heat up for a few minutes and then add the chicken. Stir so the chicken starts to brown on all sides.
- Add in coconut milk, basil, salt, pepper, garam masala, garlic, chicken broth, jalapeno.
- Add the onion, carrots and stir to combine.
- Lock on the lid and set the time to 8 minutes at high pressure.
- When the cooking time is complete, do a 10 minutes natural release and then a quick release.
Frequently Asked Questions
You can substitute with curry powder or a combination of cumin and allspice. Use 1 part cumin to 1/4 part allspice.
It has a sweet, warm and mildly spicy flavor that gives your dishes a nice depth of flavor.
It freezes great in an airtight container or a plastic zippered freezer bag. It will last up to 3 months in the freezer.
Some of my other favorite Indian dishes:
Be sure and follow me over on You Tube for weekly cooking demos.
Slow Cooker Chicken Curry
Ingredients
- 6-8 skinless boneless chicken thighs
- salt and pepper
- 3 large carrots peeled and cut into 1/4 inch pieces
- 1/2 cup onion chopped
- 1-2 tsp canola oil
- 1 13.5 oz. can coconut milk
- 1 Tbsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp garam masala
- 1 Tbsp curry powder
- 3 tsp garlic minced
- 1/2 tsp ginger minced
- 1/2 cup chicken broth
- 1 jalapeno seeded and finely chopped
- 1 1/2 Tbsp cornstarch
- 2 Tbsp cold water
- cilantro for garnish
Instructions
- Heat oil in a large pan.
- Salt chicken on both sides and add to pan. Brown lightly on both sides.
- Place chicken, carrots and onion into 6 qt. slow cooker.
- Mix together coconut milk, basil, salt, pepper, garam masala, garlic, chicken broth, jalapeno.
- Cook on high for four hours or low or six hours.
- Remove chicken from slow cooker and shred with two forks.
- Add cornstarch into water and mix. Add mixture into sauce in slow cooker and cook for another 30 minutes to allow sauce to thicken.
- Add chicken back in and stir.
- Serve over rice or with naan bread.
Tips & Notes:
- You can substitute with curry powder or a combination of cumin and allspice. Use 1 part cumin to 1/4 part allspice.
- Add in coconut milk, basil, salt, pepper, garam masala, garlic, chicken broth, jalapeno.
- Add the onion, carrots and stir to combine.
- Lock on the lid and set the time to 8 minutes at high pressure.
- When the cooking time is complete, do a 10 minutes natural release and then a quick release.
Nutrition Facts:
Myra Schmitt says
What is Garam masala?
Leigh Anne Wilkes says
It is an Indian spice and most grocery stores carry it
Rebecca says
awesome recipes – thanks for sharing