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Slow Cooker Chicken Curry
This flavorful chicken curry recipe is made easy with your crockpot. Your family will love this slow cooker chicken curry.
Course
Main Course, Main Dish
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
6
hours
hours
Total Time
6
hours
hours
20
minutes
minutes
Servings
6
servings
Calories
336
kcal
Author
Leigh Anne Wilkes
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.
Notes
You can substitute with curry powder or a combination of cumin and allspice. Use 1 part cumin to 1/4 part allspice.
Instant Pot Directions:
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
Calories:
336
kcal
|
Carbohydrates:
11
g
|
Protein:
24
g
|
Fat:
22
g
|
Saturated Fat:
15
g
|
Cholesterol:
107
mg
|
Sodium:
593
mg
|
Potassium:
615
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
5160
IU
|
Vitamin C:
9.3
mg
|
Calcium:
50
mg
|
Iron:
2.8
mg