This simple made-from-scratch slow-cooked spicy chicken curry is delicious! Cooked in the Crock Pot to intensify the heat and flavour.
Everyone loves a good take-out curry, but homemade chicken curry is something special. Even more so if you raid that spice cabinet and make everything from scratch.
Served up in the middle of the table with a mountain of rice, some pita bread and mango chutney and you have a feast thatāll beat anything on that take-out menu!
I make this one in my slow-cooker – but you could also cook it in a dutch oven or oven-proof pan.
Here’s what you’ll need:
We made the video for this one a few weeks ago, before we got our new Crock PotĀ (which I absolutelyĀ L-O-V-EĀ by the way. You can sear the meat, cook the onions etc on the sear setting, so there’s no need to do any pre-cooking in a pan first.Ā If there’s a way to save on washing up you can always count me in).
So whilst we videoed it with some initial frying, I’ll be using the Crock Pot for the whole thing next time.
First we soften the onions, seal the chicken and stir in the garlic and spices:
Cook for a few minutes until the spices release their fragrance:
Then add the stock, coconut milk, tomatoes and a little sugar, before slow cooking for 3-4 hours.
Serve it up with rice and pita bread.
The curry uses a fair number of spices as well as 3 teaspoons of HOT chilli powder to give you a medium-hot curry. If you want to dial down the heat, just use less or replace with mild chilli powder.
If you want to make enough for leftovers, you can double the amounts of everything no problem, If you do this, you may need to stir in a little cornflour slurry at the end to thicken it (1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water).
Any leftovers can be cooled, covered and refrigerated or frozen for a super-quick mid-week meal.
My friend Katherine over at Veggie Desserts has an easy naan bread recipe that would be great with this too!
Equipment:
In order to make this deliciousĀ Slow-cooked spicy chicken curry you will need:
- Slow Cooker/Crockpot.
- AĀ Fying Pan/Skillet if you cant cook directly on the hob with your slow cooker insert.
- A Garlic Press.
- Jug
- A good Kitchen knife.
- Chopping Board.
- Measuring Spoons
- Wooden or Silicon Coated Spoons.Ā We have just bought these and love them!
- Rice Steamer
Can I make this curry gluten free?
Yes! If you’re using a stock cube or store-bought stock, simply make sure it’s a gluten free version (bouillon is a good replacement for stock cubes).
The rest of the ingredients are usually gluten free, but it’s best to check the particular brands you use.
Can I cook it in the oven or on the hob?
Yes.Ā If you want to cook this in the oven, preheat it to 150C/300F. Place a lid on the pan at step 6, and cook in the oven for 2-3 hours – check and stir once or twice during cooking.
Cook on the hob over a low heat with a lid on the pan for 1-2 hours. Check and stir a few times during cooking to ensure the chicken doesn’t stick to the pan.
Can I make it vegetarian?
Yes – I like to replace the chicken with chunks of courgette (zucchini) and mushrooms. Add in a tin of chickpeas ( drained) during the last 30 minutes or so of cooking.
You could also use quorn pieces, tofu, bell peppers, green beans, aubergine (eggplant).
Replace the chicken stock with vegetarian stock too.
Can I refrigerate or freeze the leftovers?
Yes – quickly cool, cover and refrigerate/freeze the leftovers. Defrost in the refrigerator overnight, then reheat in a pan until piping hot throughout.
Can I replace the coconut milk?
Yes. Add a little extra chicken stock during the cooking process then stir in some double (heavy) cream at the end. Make sure you add the cream after the cooking process so that it doesnāt split and separate.
TheĀ Slow Cooker Spicy Chicken Curry Recipe:
Slow-Cooker Spicy Chicken Curry
Ingredients
The Curry:
- 1 tbsp vegetable oil
- 1 large onion peeled and chopped
- 3 chicken breasts boneless and skinless diced
- 3 cloves garlic peeled and minced
- 1 large piece of ginger about the size of your thumb, peeled and finely chopped
- 1 tsp salt
- ½ tsp ground black pepper
- 3 tsp hot chilli powder use less or mild chilli if you donāt like your curry too hot
- 1 tbsp ground coriander
- ½ tbsp cumin
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 240 ml chicken stock (water plus a stock cube - or bouillon for gluten free - is fine)
- 400 g tinned chopped tomatoes
- 2 tbsp tomato puree/paste
- 2 tsp sugar this is to counteract the acidity in the tomatoes
- 400 ml can full-fat coconut milk
To Serve:
- Boiled rice
- Chopped coriander (cilantro) and finely chopped chillies
Instructions
- Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
- Add the chicken and cook for 3-4 minutes until just sealed.
- Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
- Stir to coat the chicken and cook for 1-2 minutes.
- Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
- Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
- Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in). Sprinkle with coriander (cilantro) and serve with rice.
Recipe Video
Recipe Notes
Can I make this curry gluten free?
Yes! If you're using a stock cube or store-bought stock, simply make sure it's a gluten free version (bouillon is a good replacement for stock cubes).ĀThe rest of the ingredients are usually gluten free, but it's best to check the particular brands you use. .
Can I cook it in the oven or on the hob?
Yes.Ā If you want to cook this in the oven, preheat it to 150C/300F. Place a lid on the pan at step 6, and cook in the oven for 2-3 hours - check and stir once or twice during cooking. Cook on the hob over a low heat with a lid on the pan for 1-2 hours. Check and stir a few times during cooking to ensure the chicken doesn't stick to the pan. .Can I make it vegetarian?
Yes - I like to replace the chicken with chunks of courgette (zucchini) and mushrooms. Add in a tin of chickpeas ( drained) during the last 30 minutes or so of cooking. You could also use quorn pieces, tofu, bell peppers, green beans, aubergine (eggplant).Ā Ā Replace the chicken stock with vegetarian stock too. .Can I refrigerate or freeze the leftovers?
Yes - quickly cool, cover and refrigerate/freeze the leftovers. Defrost in the refrigerator overnight, then reheat in a pan until piping hot throughout. .Can I replace the coconut milk?
Yes. Add a little extra chicken stock during the cooking process then stir in some double (heavy) cream at the end. Make sure you add the cream after the cooking process so that it doesnāt split and separate. . Nutritional information is per serving, not including rice.Nutritional Information
This post was first published in February 2016. Updated in Oct 2018 with step by step photos, recipe video and tips.
If you have a slow cooker, them why not try it some of myĀ other slow cooker recipes like these:
Slow Cooked Beef & Pork Chilli
Healthier Slow Cooked Spicy Beef Curry
Healthier Slow Cooked Spicy Chicken Rogan Josh
Slow Cooked Beef Ragu with Rigatoni
Some of the links in this post are affiliate links ā which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatās what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors for more information please see our Terms & Conditions.
I made this curry first for DIYS.com
Heather Chainey says
November 8, 2019 at 6:31 pmAbsolutely loved this. Going to try doing the sauce and adding leftover chicken towards the end. Did mine on the hob. Took the lid off for the last hour.
Alison Jones says
October 14, 2019 at 9:22 amSo easy and so tasty! Spice balance was perfect, a hit with the whole family.
JACO says
August 7, 2019 at 12:57 pmAdd patato in the beginning so when its too watery you can mash the patatoes up and it will thiken to cravy
Fiona says
July 27, 2019 at 7:42 pmA delicious curry which I will definitely make again.I added 1/2 tbsp of garam masala which someone had mentioned in a comment on here & a tin of chickpeas ( just because I like them š
Roy Manser says
May 17, 2019 at 6:11 pmVery tasty and certainly repeatable
Bernadette says
April 24, 2019 at 7:17 pmA FAB recipe that really hit the mark! I was skeptical that a slow cooked curry would somehow lack the flavour a curry needs, but I couldn’t have been more wrong. My mouth popped with the spice combinations and the chicken was so tender. LOVED IT. Thanks, Nicky. I’m new to your page and will most definitely be trying out some more of your recipes.
Paul Chandler says
April 13, 2019 at 5:21 pmWay too much liquid.
Cooked on low for 6 hours and I am now reducing down my soup.
Fred T. says
April 1, 2019 at 6:54 pmFlavorful. But it needs more of a kick, in terms of spiciness. Has anyone tried this with another cut of meat; dark-meat chicken, lamb, etc?
Manuela says
March 25, 2019 at 5:07 pmMy whole family loved it! Thank you!
Hady says
March 20, 2019 at 7:44 amHi Nicky
I usually try some one’s recipe before joining their blog but for some reason I joined yours yesterday and then decided to make this recipe. I followed the recipe exact;y with the exception of adding about a tablespoon of Gram Masala. I served thechicken with some basmati rice for dinner.
In less than seven minute, nothing was left with four fairly sane diners at the table.
thanks Nicky and look forward for the next one.
Hady
Chante says
March 20, 2019 at 3:19 amI did this today. Turned it really good. I feel like the 240ml broth was a bit much, mine turned out watery but tasted really good, I just added a cornstarch slurry to thicken it up a lil bit.
Jessica symonds says
March 14, 2019 at 7:15 pmCooked this today …. oh my goodness …. itās perfect š thank you just for us another family favourite! ( I did add a few chopped apple pieces right at the end only because itās my little boys favourite) perfect x
Abigail L Ayre says
March 10, 2019 at 8:00 pmOMG š± I have made this today for my family and I have to say I have never had a more amazing curry from a restaurant or home made. It’s spicy and creamy and bursting with flavour.
Only thing I did differently was use chicken thigh fillets rather than breast. I’ll be dreaming if this curry until I make it again. Every single family member has rated this 5*
Abi
Nia says
March 3, 2019 at 7:13 pmVery tasty but I wouldn’t use as much liquid next time as it was a bit too runny. Will definately make it again though
Sue Clark says
February 28, 2019 at 7:47 amLove the sound of this but worried itās REALLY hot!! I like spice and fancy the recipe as it is. I can see one review has said kids ate it which makes me think Iām not going to blow my head off!!!!
Chris Corbishley says
June 5, 2019 at 7:23 amHi Sue,
It is a little spicy but you can use less Chilli Powder or mild chilli powder if you donāt like your curry too hot
Thanks
Chris & Nicky