Description
Crockpot Chicken Curry features tender chicken simmered in a rich, creamy coconut sauce, making it an easy, flavorful option for busy evenings or family gatherings.
Ingredients
Scale
- 2 pounds boneless & skinless chicken breasts or thighs
- 1 small onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 (14-ounce) can coconut milk
- 1 (8-ounce) can tomato sauce
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan (for serving)
Instructions
- Add chicken pieces to a slow cooker.
- Sprinkle diced onion, garlic powder, and ground ginger over the chicken.
- In a bowl, whisk together coconut milk, tomato sauce, curry powder, turmeric, paprika, salt, pepper, and brown sugar.
- Pour the sauce mixture over the chicken, stirring gently.
- Cover and cook on Low for about 6 hours or High for 3 hours until the chicken is tender.
- Mix cornstarch with cold water until smooth, then stir into the curry and cook on High for another 15 minutes.
- Serve the curry over rice or with warm naan, garnished with chopped cilantro.
Notes
For extra juiciness, use chicken thighs instead of breasts.
Easily adaptable for gluten-free diets by choosing compliant curry powder.
Adjust spice levels by modifying the amount of curry powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg