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 that’ll 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.
MY LATEST VIDEOSHere’s what you’ll need:
We made the video for this one a few weeks ago, before we got our new Crock Pot (which I absolutely L-O-V-E 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. 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 delicious Slow-cooked spicy chicken curry you will need:
- Slow Cooker/Crockpot.
- A 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. 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. 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 doesn’t split and separate.
The 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 don’t 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:
- 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).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. 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 doesn’t 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 my 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 – 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! That’s 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
Jackie Halfhide says
Made this today in my slow cooker. Wow! Amazing flavour and extremely easy to make. Will be using the left over juices to make a mushroom or potato bhajee!! Too good to waste!
Janice says
This curry was amazing, my boys even asked for seconds lol, thank you, can’t wait to try your other recipes xxx
K. Baines says
Our first recipe cooked in our new slow cooker.
Would do this recipe again but wouldn’t put quite so much liquid in it. It would then be a lot tastier.
Not bad for our first curry though.
Hayley says
A very flavoursome recipe, i cooked it in the slow cooker on high due to time 4 hours. I also added 2tsp of tandoori spice, 2 cloves and 4 shelled cardamom pods, my partner and I enjoyed it very much, next time I will try with lamb.
Sue Wesley says
Made this today for the clients I work for and loved it so much I’ve just come home and made it again for my husband and I for dinner. Yum!
24 Chakra says
Good one dear 😊..it’s a life saver
Tim Walker says
I don’t usually bother with reviews but here you go. Very tasty and nicely spiced, received much praise from the friends who ate it, accompanied by chapati, cucumber raitha, and a yellow daal. Added chopped spinach and green beans in to the slow cooker curry about an hour before serving. A definite recipe to keep.
Mads says
HELLO I am an 18 yr old college kid with absolutely (0) cooking skills whatsoever so naturally my brain was dead set on making this curry for my entirely family.. I made it the vegetarian way using the methods that were recommended and to be honest, I was kinda iffy on how this was gonna come out. I’m a terrible cook in general and this looked kind of complicated but I just wanna say: Oh. My. God. This stuff was so good. Amazing. Spectacular. My house is home to two of the pickiest teenage eaters on the planet, along with a pregnant vegetarian who is sickened by 99% of food right now…. and yet the plates after this meal were CLEAN! Safe to say this was a hit……… Thank you for such a good recipe. I feel like my family is no longer afraid to eat the stuff I make………..
Rick Armitage says
Great tasting curry !! Stuck to the receipe exept for the coconut milk which we didn’t have in and was sooooo good, all the family gave big thumbs up, will be making this curry again for sure.
Dawn says
Hi, so glad to have stumbled across your site. I always thought I was a lost cause in the kitchen but recently bought a slow cooker and tried out your chicken curry recipe. Much to my delight and surprise it worked out and my partner said it was the best curry he’d had in a long time. Going to try your Chinese beef dish (from your batch cooking recipes) but with half the quantity, I’ll let you know if my cooking success continues? Thanks for the recipes and inspiration!
TheMightyRen says
Love this recipie, we have made it several times. The only precaution I have is be wary of the ginger as one time the piece of ginger we had made it hotter than we could handle.
Janice says
I made this on the stove-top (hob) and it was so delicious– I was excited that I made a spicy chicken curry that I love as much as what I’ve had at some of my favorite Indian restaurants. I doubled the recipe and the leftovers tasted even better the next day; I served some on flatbread, some in a bowl by itself, and some on rice– all are equally fantastic. Strongly recommend that you use fresh spices and the best or nicest curry powder you can find because it really makes a difference. Thank you for such a wonderful and easy recipe.
Healthy Kitchen 101 says
Your pot looks sooooo delicious! I’m already salivating 😂 Get some tonight for sure xo
– Natalie
Dems Banjo says
Hmmmmm…this looks so yummy! But it there a way i can reduce the cook time? 4 hours is too long. Looking forward to trying it out.
Chris Corbishley says
Hi There,
You could cook this on the stove top/hob. I would go for about 35-45 mins cook time and ensure that the chicken is cooked through and the sauce has thickened.
The flavours will be a bit different (not as intense) than cooking in a slow cooker though.
If you try it please let us know how you get on.
Many Thanks
Chris & Nicky
Mara says
Looks delicious!! Can you make this in an instant pot? And presumably save time? Thx!
Chris Corbishley says
Hi Mara,
I am sure you could cook this in an instant pot but we havn’t tried it so cant give you and guidance sorry.
If you do give it a go please let us know how you get on
Thanks
Chris & Nicky