Description
This Crockpot Chicken Curry combines tender chicken with creamy coconut milk and aromatic spices for a mouthwatering dish that’s easy to prepare and perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless & skinless chicken breasts or thighs
- 1 small onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 14-ounce can coconut milk
- 1 8-ounce can tomato sauce
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan (for serving)
Instructions
- Prepare the Chicken: Add the chicken pieces into the slow cooker, and sprinkle the onion, garlic powder, and ground ginger over the chicken.
- Mix the Sauce: Whisk together coconut milk, tomato sauce, garlic powder, curry powder, turmeric, paprika, salt, pepper, and brown sugar.
- Combine Everything: Pour the sauce over the chicken and gently stir to coat.
- Slow Cook: Cover and cook on Low for 6 hours or High for 3 hours.
- Thicken the Sauce: Mix cornstarch with cold water, stir into the curry, and cook on High uncovered for 15 minutes.
- Serve & Garnish: Serve over rice or with naan, and garnish with chopped cilantro.
Notes
Try to avoid overcooking the chicken to keep it tender.
If the curry is too watery, ensure the cornstarch slurry has enough time to thicken.
For added heat, include chopped jalapeño or red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg