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 boiled rice and Garlic Naan or Chapatti.
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:
Oh there’s soo many more to try…
Watch how to make it
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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
- 1 cup (240 ml) chicken stock (water plus a stock cube – or bouillon for gluten-free – is fine)
- 400 ml (14 oz) tinned chopped tomatoes
- 2 tbsp tomato puree paste for US
- 2 tsp sugar this is to counteract the acidity in the tomatoes
- 400 ml (14 oz) 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.1 tbsp vegetable oil, 1 large onion
- Add the chicken and cook for 3-4 minutes until just sealed.3 chicken breasts
- Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika, and cinnamon.3 cloves garlic, 1 large piece of ginger, 1 tsp salt, ½ tsp ground black pepper, 3 tsp hot chilli powder, 1 tbsp ground coriander, ½ tbsp cumin, 1 tbsp curry powder, 1 tsp paprika, 1 tsp cinnamon
- Stir to coat the chicken and cook for 1-2 minutes.
- Add in the stock, tinned tomatoes, tomato puree, sugar, and coconut milk.1 cup (240 ml) chicken stock, 400 ml (14 oz) tinned chopped tomatoes, 2 tbsp tomato puree, 2 tsp sugar, 400 ml (14 oz) can full-fat coconut milk
- Stir, bring to a gentle 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.2 tbsp cornflour (cornstarch)
- Sprinkle with coriander (cilantro) and serve with rice.boiled rice, chopped coriander (cilantro) and finely chopped chillies
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.
Fantasic tips Shari, thankyou. You’re an economical-washing-up queen 😀
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.
This is honestly amazing! Just found your blog Nicky and I’m loving it!
Thanks Ross, so glad you like the recipes 😀
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. ????
Fantastic! So glad you and your family enjoyed it Sharon 🙂
I’m making butter chicken in the slow cooker tonight -yummy!
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!
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
After the chicken and spices have been added, I usually add some yoghurt in my pan and then from there i add tomatoes and so on. When should I add the yoghurt in the slow cooker? Does yoghurt have a tendency to split as well like milk or cream?
Can you substitute the coconut milk for heavy cream?
Hi Sie, if you’re using cream, I would leave it out until the end, then stir it through and heat through before serving. Cream sometimes has a tendency to split in the slow cooker (especially lower fat cream).
Thanks for the reply…..
What tomato and coconut milk would you recommend using in the future?
PS this tastes lovely defiantly will be making again 🙂
Hi Sarah, I try to go with a canned coconut milk that has a high coconut extract. I tend to use Morrison’s own – which is 63% coconut extract. If I can’t get that, then I still look for one with more than 52% coconut extract (you can find this on the ingredients list).
For tinned tomatoes, I use Cirio or Napolina as they’re nice and thick.
The cornstarch slurry works a treat to quickly thicken the sauce if need though 🙂
Hi I’ve made this curry and it’s got a lot fluid lots and lots it’s quite watery how do you thicken it up
Thanks
Hi Sarah, Sometimes that can happen, depending on the brand of the tinned tomatoes and coconut milk. A slurry of cornstarch (1 tbsp cornstarch, mixed with 3 tbsp cold water) stirred into the bubbling curry should thicken it up.
when you say hot chili powder, what do you mean? Is it a certain type of chili powder?