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A square, overhead shot of Slow Cooker Chicken Curry in a rectangular, black slow cooker. The curry is topped with chopped coriander and there is a wooden spoon in the top left side of the dish.
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4.50 from 2 votes

Slow Cooker Chicken Curry Recipe

A simple, mild-but-tasty chicken curry with coconut milk. All made in the slow cooker. A lovely saucy curry that the whole family will enjoy.
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Dinner
Cuisine: Asian, British-Indian, Indian
Keyword: Any Time Of the year, autumn, Fall, slow cooker, winter
Servings: 6 Servings
Author Nicky Corbishley

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

Nutritional information is per serving and does not include rice.

Nutrition

Calories: 404kcal | Carbohydrates: 16g | Protein: 36g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 818mg | Fiber: 3g | Sugar: 7g

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