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.
Here'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 < we absolutely LOVE our Crockpot!
- A good Kitchen knife. In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it.
- Chopping Board
- Measuring Jug
- Fying Pan/Skillet or a Wok.
- Measuring Spoons
- Garlic Press
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
FAQ's
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.
Serve With:
I like to serve mine with Homemade Chapati and boiled rice (I have a tutorial on How to Cook Rice < HERE). You could also serve this delicious curry with Pilau rice, a simple Tomato & Onion Salad and homemade cucumber raita.
More Delicious Curry Recipes
We LOVE our curries and we have a whole section of the blog dedicated to them, if you like this Spicy Chicken Curry then you'll enjoy:
- Chicken Madras
- Beef Massaman Curry < Slow Cooked to perfection and also works in the crockpot/slow cooker too!
- Best Chicken Tikka Masala < The kids LOVE this one
- Homemade Chicken Jalfrezi
- Butter Chicken Recipe
- Thai Green Curry
Oh there's soo many more to try...
Watch how to make it:
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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 (approx 500g/17.5 oz)
- 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 (1 cup) chicken stock - (water plus a stock cube - or bouillon for gluten free - is fine)
- 400 g (14 oz) tinned chopped tomatoes
- 2 tbsp tomato puree/paste
- 2 tsp sugar - this is to counteract the acidity in the tomatoes
- 400 ml (14oz) can full-fat coconut milk
- 2 tbsp cornflour (cornstarch) - mixed with 5 tbsp cold water to make a slurry - *optional*
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).
- If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
- Sprinkle with coriander (cilantro) and serve with rice.
Video
✎ Notes
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 (stove)? 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 (stove) 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.
Nutrition
This post was first published in February 2016. Updated in Oct 2018 with step by step photos, recipe video and tips.
More Slow-Cooked Recipes
If you have a slow cooker (affiliate link) 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
- Slow Cooker Short Ribs
- Pork Gyros Recipe
- Ramen
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
Angela says
Very easy to make tastes fantastic thank you
Julie says
I love a delicious recipe that can be made in the crockpot. This curry is the perfect comfort food to warm the bones!
Frances says
Delicious Recipe, the thing that takes the longest is measuring out the spices, I measure out several lots at the same time, and put them in sealed pots. Then it's really quick to make when I'm rushing out.
Cathy Brogan says
Just tried this recipe today and loved it, really tasty. My son is fussy, he would not like the coconut taste, is there something else I could use instead of the coconut milk to make it for him, and how would that change the taste? (apart from obviously removing the coconut flavour)
Chris Corbishley says
Hi Cathy,
You could add a little extra chicken stock during the cooking process then add some double/heavy cream at the end. Make sure you ad the cream after the cooking process so that it doesn't split and separate.
With regards to the flavour, you will miss some of the sweetness and depth that the coconut milk adds but you will get the creaminess from the cream.
If you give it a try please let us know how you get on.
Thanks
Chris & Nicky
Shannon says
Just made this camping in the dutch oven... its amazing!!
Followed by the spices to a tee, added carrot and celery with the onion and chopped potatoes later. Used chicken thigh cutlets on the bone which gave an tasty pulled chicken effect.
HEAPS of flavour, i make lots of camp oven stews etc and this is now my chicken go to recipe.
Partner reckons he could eat this every night!
Thanks!
Kerry says
don't like coconut milk. What can be used instead?
Chris Corbishley says
Hi Kerry,
You could add a little extra chicken stock during the cooking process then add 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.
If you give it a try please let us know how you get on.
Thanks
Chris & Nicky
CRISTINA says
Amaaaazing. Followed the directions precisely... i cooked it on low for 5 ish hours. I cant thank you enough for this recipe.
Lucy says
I’m looking forward to trying this curry this weekend. Is crushed tomato’s ok to use instead? Thanks.
Chris Corbishley says
Hi Lucy,
Yes crushed tomatoes should work just fine.
Thanks
Chris & Nicky
Thomas says
Made this for me and the kids yesterday, went down a treat!
Kez says
I love this curry but am trying to get the calorie count down. Any suggestions for lower calorie replacements for the coconut milk?
Thanks
susan says
they do reduced coconut milk too have you tried that?
Shari says
for reducing cleanup, I sometimes use foil to line baking dishes or even shallow pans if a dish wont need stirring. I have a soaking sink/bowl to put everything in to immediately after use no matter when I plan to wash it up. Also on my cooking day I plan it so that the same pots can be just reused for the next step or dish without needing a wash, for example doing all tomatoey stuff in one pan or frying in the same pan but starting from potatoes or mushrooms, then the onions... ending with fish. For drips and drops I wipe them with a sponge as I go along which is easier than when these are hardened after cooking. Hope that helps.
Nicky Corbishley says
Fantasic tips Shari, thankyou. You're an economical-washing-up queen 😀
Roy says
lobbed in some boiled potatoes that i had left over, this thickened it and added a bit more flavour, not that it tasted poor anyway, just using up some leftovers.
Ross says
This is honestly amazing! Just found your blog Nicky and I’m loving it!
Nicky Corbishley says
Thanks Ross, so glad you like the recipes 😀
Sharon says
Fantastic curry! We (me, DH and boys aged 4 & 6) all scoffed it without adjusting the spices! I added chickpeas and lentils and just used 2 chicken breasts and it worked fine. Oh and the tip about the cloth between the lid and pot is brilliant!! Thank you. ????
Nicky Corbishley says
Fantastic! So glad you and your family enjoyed it Sharon 🙂
I'm making butter chicken in the slow cooker tonight -yummy!
Kirsty says
Love, love, love this recipe!!! We bought a slow cooker to help us eat better & we were spending £25+ on a takeaway curry a week which usually was cold or subpar & came across yours while looking for SC recipes. My husband (a massive curry fan!) will now ONLY eat this one & it's saved us a fortune!
Nicky Corbishley says
Love that!! You've made my day Kirsty 🙂
I've got some more slow cooker recipes planned in the next couple of months, so it's great to know you're finding them useful x