Description
Simmering spices infuse this slow cooker chicken curry with authentic Indian flavors that dance across your palate. Tender chicken nestled in a rich, aromatic sauce promises a comforting meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Protein:
- 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
Aromatics and Spices:
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon garam masala
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid and Additional Ingredients:
- 1 can (14 ounces / 400 milliliters) coconut milk (full-fat)
- 1 can (14 ounces / 400 grams) diced tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 cup frozen peas
- Fresh cilantro (chopped, for garnish)
- Cooked basmati rice (for serving)
- Naan bread (for serving)
Instructions
- Prepare the aromatics by finely chopping onion, mincing garlic, and grating fresh ginger to release their intense flavors.
- Heat olive oil in a skillet over medium temperature and sauté onions until translucent, approximately 5 minutes, then add garlic and ginger, cooking for an additional 2 minutes to develop a rich fragrance.
- Transfer the sautéed aromatics to the slow cooker and add chicken pieces, ensuring an even coating with a blend of curry powder, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, salt, and black pepper.
- Create the curry sauce by incorporating coconut milk, diced tomatoes with their juices, chicken broth, and tomato paste, thoroughly mixing to distribute the ingredients evenly.
- Secure the slow cooker lid and cook on low setting for 6-7 hours or high setting for 3-4 hours, allowing the chicken to become tender and spices to meld together harmoniously.
- During the final 30 minutes of cooking, introduce garam masala and frozen peas, stirring gently to integrate and warm the additional ingredients.
- Plate the aromatic curry over steamed basmati rice, garnishing with freshly chopped cilantro and serving alongside warm naan bread to complement the robust flavors.
Notes
- Boost depth of flavor by toasting whole spices before adding to the slow cooker, releasing more intense aromatic compounds.
- Swap chicken thighs for leaner chicken breasts to reduce fat content while maintaining tenderness through slow cooking technique.
- Customize heat level by adjusting cayenne pepper quantity or using mild/hot curry powder based on personal spice tolerance.
- Create dairy-free version by replacing coconut milk with cashew cream or unsweetened almond milk for lighter, allergen-friendly option.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg