Description
A rich and flavorful Slow Cooker Coconut Chicken Curry that combines tender chicken pieces simmered in a fragrant base of onions, garlic, ginger, curry powder, and creamy full-fat coconut milk. This easy-to-make recipe delivers authentic Indian flavors with minimal effort, perfect for a comforting weeknight meal.
Ingredients
Units
Scale
Chicken and Base
- 500 grams Boneless Chicken Breast or Chicken Thighs
- 2 tablespoons Vegetable Oil
- 2 Medium Onions, finely chopped
- 1 tablespoon Garlic, finely minced
- 1/2 tablespoon Grated Ginger
Spices and Flavorings
- 2 tablespoons Curry Powder (a blend of coriander powder, cumin powder, fennel powder, cardamom powder, cloves, cinnamon, and turmeric powder)
- 1/4 cup Tomato Paste
- 2 teaspoons Kashmiri Red Chili Powder or Paprika
- Salt to taste
Additional Ingredients
- 400 ml Full-Fat Coconut Milk
- Coriander Leaves (Cilantro), finely chopped, for garnishing
Instructions
- Prepare the curry base: Heat the vegetable oil in a pan over medium heat. Add the finely chopped onions and cook until they begin to soften and turn golden brown. This step develops the foundational flavors of the curry.
- Add aromatic ingredients: Stir in the minced garlic and grated ginger, sautéing for about a minute until the raw aroma dissipates. This ensures a fragrant and balanced spice profile.
- Add the spices: Sprinkle the curry powder into the pan and sauté for another 30 seconds, stirring continuously to avoid burning. This releases the essential oils and deepens the flavor of the spices.
- Combine in the slow cooker: Transfer the cooked onion-ginger-garlic-spice mixture into the slow cooker. Add the chicken pieces, tomato paste, Kashmiri red chili powder (or paprika), salt, and coconut milk. Stir everything well to combine.
- Cook the curry: Cover and cook on high for 3 hours or on low for 5 hours, until the chicken is tender and has absorbed the delicious flavors from the curry sauce.
- Serve: Before serving, sprinkle freshly chopped coriander leaves over the curry to add a fresh, herbal note.
Notes
- The curry powder used is a complex blend including coriander, cumin, fennel, cardamom, cloves, cinnamon, and turmeric, but if using a simpler curry powder containing only coriander, cumin, fennel, and turmeric, add 1 teaspoon garam masala to enhance the flavor.
- Kashmiri red chili powder is mild and primarily adds color. Paprika can be used as a substitute. For more heat, add ½ teaspoon chili powder or up to ½ teaspoon cayenne pepper to taste.
- The spice level is mild by default; adjust the quantity of curry powder and chili powders according to personal preference for spiciness.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 454 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
