A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.

Slow-Cooker Spicy Chicken Curry

A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.
Course Dinner
Cuisine Asian
Keyword autumn, crockpot, curry, Fall, slow cooker
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Author Nicky Corbishley


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:

  • Boiled rice
  • Chopped coriander (cilantro) and finely chopped chillies


  • 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.


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

Calories: 386kcal | Carbohydrates: 16g | Protein: 22g | Fat: 28g | Saturated Fat: 22g | Cholesterol: 54mg | Sodium: 1115mg | Potassium: 916mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 17.5mg | Calcium: 97mg | Iron: 6.5mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!