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Slow Cooker Chicken Curry

A comforting and aromatic slow cooker chicken curry that requires minimal hands-on time. Juicy chicken thighs braise in coconut milk and tomatoes for a flavorful, family-friendly dish.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless and skinless chicken thighs (about 6–8 thighs)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 cups coconut milk Full-fat for creamier sauce; light works to cut calories.
  • 2 tbsp curry powder Adjust to taste.
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 cups diced tomatoes Canned or fresh.
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Add the chicken thighs to the slow cooker in a single layer if possible.
  2. Scatter the diced onion, minced garlic, and grated ginger over the chicken.
  3. Pour in the coconut milk and diced tomatoes.
  4. Sprinkle the curry powder, cumin, turmeric, and a generous pinch of salt and pepper over the mixture.
  5. Stir gently to combine so spices are evenly distributed.
  6. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily pulls apart.
  7. Remove the chicken to a cutting board and shred with two forks, then stir the shredded meat back into the sauce.
  8. Taste and adjust seasoning.
  9. Serve hot, garnished with chopped fresh cilantro.

Notes

If the sauce is too thin, remove the lid and cook on high for 15–30 minutes to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until thickened. For a smoother sauce, pulse with an immersion blender before adding the shredded chicken.