Slow Cooker Chicken Curry with Coconut Milk
This set-it-and-forget-it recipe transforms humble chicken thighs and aromatic spices into a luxuriously creamy, deeply flavorful curry. The slow cooker does the heavy lifting, creating a restaurant-quality meal that fills your home with an incredible aroma. Perfect for a cozy, effortless weeknight dinner.
Equipment
- Large skillet
- Wooden Spoon
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Slow cooker (6-quart or larger)
- Two forks (for shredding chicken)
- Can opener
Ingredients
- 1 tablespoon vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper adjust to taste
- 1 cup low-sodium chicken broth
- 1.5 lbs boneless, skinless chicken thighs
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
- Add the curry powder, turmeric, cumin, and cayenne pepper to the skillet. Stir constantly for 30-60 seconds until the spices are fragrant and toasted.
- Pour in the crushed tomatoes and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Pour the tomato-spice mixture into the bowl of your slow cooker.
- Add the chicken thighs to the slow cooker, nestling them into the sauce. Pour the full-fat coconut milk over everything. Season generously with salt and pepper. Gently stir to combine.
- Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.
- Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken back into the sauce.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lime juice if desired. Let it sit for 5-10 minutes to allow the flavors to meld.
- Serve hot over cooked basmati rice and garnish with fresh cilantro.
Notes
For a lighter version, use one can of full-fat coconut milk and one can of 'lite' coconut milk, though the sauce will be thinner. If using chicken breasts instead of thighs, add them halfway through the cooking time to prevent drying out. To add vegetables, stir in 2 cups of chopped sweet potatoes or cauliflower florets during the last 2 hours of cooking. For a flavor boost, stir in 1 teaspoon of garam masala during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.