A simple, mild-but-tasty chicken curry with coconut milk. All made in the slow cooker. This is a lovely curry with plenty of sauce that the whole family will enjoy. It’s easy to make it hotter if you prefer. Or if you’ve got a family with mixed palates, simply sprinkle on some chopped fresh chillies or chilli flakes before serving for those that a bit of heat.
We’re a big fan of curries in our house. Whether it’s a Butter Chicken, a Madras, or a Massaman, they never fail to satisfy the whole family’s tastes. This slow-cooker chicken curry is not only deliciously creamy and slightly sweet, but also super simple to make! I find slow-cooking curries really makes it all the more rich and flavourful.
Just a tiny bit of prep in the morning, then the slow cooker will do the rest of the work and you’ll have a delicious dinner all ready by early evening!
Table of Contents
📋 Ingredients
Chicken Breast – I used the equivalent of 5 large chicken breasts for this recipe, but you can use chicken thighs if you prefer.
Spices/Seasonings – I used a mix of salt, curry powder, ground coriander, cumin, paprika, and cinnamon.
Passata – I’m using passata in this recipe for a smooth sauce. If you’re in the USA, Passata is the same as tomato puree. It’s a medium-thick sauce (about the consistency of double/heavy cream) made of 100% tomatoes.
Tomato Puree – This is tomato paste in the USA.
Coconut Milk – Use full fat, as this will prevent the sauce from splitting.
Cornflour – (cornstarch in the USA) If you want to thicken the sauce, make a slurry from cornflour and water and mix it in.
How to make it:
***Full recipe with detailed steps in the recipe card at the end of this post***
- First you have to preheat your slowcooker.
- Meanwhile, heat the oil in a pan and add in the chicken and onion. Cook until the chicken is sealed and the onions are softened.
- Add in your seasoning and stir together, then stir in the stock, passata, tomato puree and sugar before pouring it all into the slow cooker and leaving to cook for 4-5 hours (high) or 7-8 hours (low).
- Stir in the coconut milk and heat for half an hour, you can add the cornflour slurry in at this stage if you want a thicker sauce.
- Serve with pilau rice, tomato and onion salad, and some naan.
Pro Tip
This is a mild curry, but if you like it hotter, use medium or hot curry powder, or add in a teaspoon of dried chilli flakes with the rest of the spices. If you’ve got a family of mixed palates, dish out the mild curry portions first, then stir in 2 or 3 teaspoons of sriracha for those who like it a bit hotter.
I used mild curry powder in this recipe, but you can turn up the heat with medium or hot curry powder!
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Pin It🍽️ What to serve it with
- This goes brilliantly served on a bed of Pilau Rice, with a side of fresh Tomato and Onion Salad, and a large hunk of Homemade Naan.
I also love to top this with some fresh chopped coriander!
🍲 More fantastic curry recipes
? Frequently Asked Questions
Yes, this chicken curry can be cooked, quickly cooled, covered and refrigerated for 2 days.
Reheat over a medium heat in a pan, stirring occasionally, until the chicken is piping hot throughout (about 10 minutes).
Yes, make the recipe, then cool, cover and freeze.
Defrost overnight in the refrigerator, then reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout.
I cook this recipe in a large (5.6 litre/6-quart) slow cooker. This is the slow cooker (<– affiliate link) I have. I make it in a big batch, then usually freeze half for later.
However, if you want to halve this recipe to serve 4 people you can halve all of the ingredients, but the cook-time will still be the same.
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Slow Cooker Chicken Curry Recipe
Ingredients
- 2 tbsp oil
- 1 large onion peeled and diced
- 900 g (2 lbs) chicken breast approx. 5 large chicken breasts, diced
- 4 cloves garlic peeled and minced
- 1 tbsp minced ginger
- 1 tsp salt
- 2 tbsp mild curry powder – go hotter if you prefer
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 120 ml (1/2 cup) strong chicken stock water plus a stock cube is fine
- 200 ml (7 oz) passata
- 3 tbsp tomato puree (paste for US)
- 2 tsp sugar
- 400 ml (14 oz cup) tin full-fat coconut milk
Optional to thicken the curry:
- 1 tbsp cornflour (cornstarch in USA) mixed with 2 tbsp of cold water to make a slurry
To Serve:
- pilau or boiled rice
- chopped coriander (cilantro)
- tomato and onion salad
Instructions
- Preheat your slow cooker to high.
- Heat the oil in a large pan (or do this directly in the slow cooker if it has a searing function* see notes below), add in the onion and chicken, and cook for 5-6 minutes until the onions are softened and the chicken is sealed.2 tbsp oil, 1 large onion, 900 g (2 lbs) chicken breast
- Add in the garlic, ginger, salt, curry powder, coriander, cumin, paprika and cinnamon. Stir and cook for 1-2 minutes.4 cloves garlic, 1 tbsp minced ginger, 1 tsp salt, 2 tbsp mild curry powder, 2 tbsp ground coriander, 1 tsp paprika, 1 tsp cinnamon, 1 tbsp ground cumin
- Add in the stock, passata, tomato puree and sugar. Stir then pour into your slow cooker and cook for 4-5 hours on high or 7-8 hours on low.120 ml (1/2 cup) strong chicken stock, 200 ml (7 oz) passata, 3 tbsp tomato puree, 2 tsp sugar
- Stir in the coconut milk and heat for a further 20-30 minutes.400 ml (14 oz cup) tin full-fat coconut milk
- Optional: If you like your curry a little thicker, stir in a cornflour slurry (1 tbsp of cornflour mixed with 2 tbsp of cold water) before serving.
- Serve over rice sprinkled fresh coriander. I like to serve mine with a simple tomato and onion salad too.pilau or boiled rice, chopped coriander (cilantro), tomato and onion salad
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be 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.
Another winner!
We have a household member that doesn’t cope too well with spice and chilli, but this was an absolute hit with them – “I could eat that over and over again!”
The rest of us enjoy a bit more heat so I will be upping the spice level a little more each time I make this 😉
And I most certainly will be making it again.
Thanks Nicky
I do not have a Slow Cooker can I make it
in a big pot?
I know this will seem strange but I am lliving in Switzerland and my girlfried can not stand the smell of curry when and after it lingers in the house.Will cooking it in a slow cooker cause the smell to get worse or will it help to dampen the odour?
ps Being from England I love curry 🙂