Looking for an easy slow cooker chicken curry recipe? This is the one! A creamy chicken curry with coconut milk that’s mild, creamy and delicious.
Hello! I’m back with a recipe that’s been a huge hit in my house over the past few weeks – a classic slow cooker chicken curry that the whole family is sure to love!
When I say it’s ridiculously easy to make, I really mean it. You don’t even need to brown the chicken! Just pop everything in the slow cooker/crock pot and let the machine work its magic.
My boys really love this recipe. My eldest son said it’s the best curry I’ve ever made!! Now I’m not making any claims this is an Authentic Indian curry at all, but I’ll happily accept that compliment!
This is seriously good comfort food for the Winter months ahead. There’s no fancy ingredients here – you should find all of them in most supermarkets.
- boneless, skinless chicken breasts/chicken fillets. If you wanted to use boneless chicken thighs, that would also work great.
- sliced onion, garlic and ginger paste. I can’t be without these handy pastes in my fridge – they are such a great timesaver. Of course if you prefer, you can use fresh garlic and ginger instead.
- mango chutney adds a lovely sweetness to the curry that children seem to absolutely love. I also use mango chutney in my chickpea and potato curry recipe.
- coconut milk. I try and use the full fat if I can, but I usually use Maggi coconut milk powder which is a great store cupboard ingredient. If you’re looking for a quick curry recipe with coconut milk, try this super easy Red Thai prawn curry.
- chicken stock – I use a stock cube for this recipe.
- spices – ground cumin, ground coriander, turmeric, chilli powder, salt, freshly ground black pepper and Garam masala. If you want to omit the chilli powder, that’s fine.
- tomato puree.
how to make slow cooker chicken curry
You’re going to love how simple the method is!
- Preheat your slow cooker. Place all of the ingredients APART from the Garam Masala inside the slow cooker.
- Cook on HIGH for 4-5 hours or LOW for 6-7 hours.
- When the curry is ready, the chicken will break up and shred very easily at the touch of a fork. You can keep the chicken in larger pieces if you like, but I quite like it shredded.
- Just before you’re ready to serve the curry, stir in the Garam Masala. This will really give the curry a “lift” in flavour. You might also need to add a little more salt.
recipe troubleshooting and handy tips
I love my slow cooker. It’s not an expensive brand with lots of bells and whistles, but it does the job perfectly. I have this red Crock pot with hinged lid. It’s one of my most used pieces of kitchen kit.
Why don’t you need to brown the chicken?
I’m normally a big believer of browning meat before slow cooking to add flavour to the finished dish (I do for my slow cooker beef and chorizo casserole) but for this recipe there is really no need to do so.
There are so many flavourful ingredients packed into this curry that browning the chicken wouldn’t make any difference whatsoever. I’m all for convenience and ease and this recipe couldn’t get any easier.
I love the fact that I can literally throw all the ingredients in the slow cooker, walk away and a few hours later, dinner is ready!
the sauce is too thin!
If the sauce is a little too thin for your liking, you can thicken it with a cornflour slurry.
Mix a tablespoon of cornflour and a tablespoon of cold water together until smooth, then pour into the slow cooker, stirring. This will thicken the sauce slightly.
Leaving the lid off the slow cooker for the last hour of cooking time will also thicken the sauce up.
The first couple of times I made this curry, I cut each chicken breast into four pieces. I was in such a hurry last time I made it I didn’t even bother to cut them.
You can choose to either cut the chicken into smaller pieces or leave them whole – it doesn’t make much difference at all. If you decide to cut the chicken, don’t make the pieces too small or they could end up drying out.
WHAT TO SERVE WITH SLOW COOKER CHICKEN CURRY
Serve the chicken curry with Naan bread, rice, poppadoms and more mango chutney.
It’s not exactly traditional, also pretty fond of pilling this curry and the delicious sauce over a baked potato!
If you’re cooking this in advance for a family curry night or get together, you could make this slow cooker beef curry to go along with it. This green Thai vegetable curry would be perfect for non meat eaters!
Store the completely cooled curry in a tupperware container and keep in the fridge for up to four days.
Can I freeze chicken curry?
Yes curry is perfect for freezing. Store portions of the curry in freezer safe containers for up to three months.
Defrost in the fridge overnight before reheating. I find it best to reheat the curry on the hob. The chicken soaks all the sauce up and it will be less “saucy” while reheating, so you will probably need to add a little water or stock. Sometimes I add a little more coconut milk instead.
more slow cooker meaLs
- slow cooker macaroni cheese (super creamy!)
did you make this recipe?
I really hope you enjoyed! Let me know how you got on by leaving a comment below. If you loved it, don’t forget to come back and rate the recipe!
- 3 large boneless skinless chicken breasts
- One large onion, peeled and finely chopped
- 4 teaspoons garlic paste
- 2 teaspoons ginger paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon mild chilli powder
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons mango chutney
- 400ml coconut milk
- 150ml chicken stock
- 2 tablespoons tomato purée
- 1-2 teaspoons garam masala
- Place everything apart from the garam masala in the preheated slow cooker. Cover and cook on High for 4-5 hours or LOW for 6-7 hours.
- Once the curry is ready the chicken will be very easy to shred with two forks.
serve the curry with rice, Naan bread, poppadoms and mango chutney/Indian pickles.
If the sauce is a little too thin for your liking, you can thicken it with cornflour. Mix a tablespoon of cornflour and a tablespoon of cold water together until smooth, then pour into the slow cooker, stirring. This will thicken the sauce slightly. Removing the lid of the slow cooker for the last 30-60 minutes (on the HIGH temperature) of cooking time can also help to reduce the sauce.
You can swap the chicken breasts for skinless boneless thighs if you like.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 28gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 867mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 33g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.