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Crockpot Chicken Curry

This crockpot chicken curry combines tender chicken thighs simmered in a flavorful sauce made from coconut milk, diced tomatoes, and aromatic spices. The slow cooking process yields a rich, thick, and fragrant dish with a comforting, saucy texture and vibrant curry flavor. It’s a cozy, chaos-friendly meal perfect for busy nights, with an irresistible aroma filling the house.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs cut into 2-inch chunks
  • 1 can diced tomatoes canned
  • 1 can full-fat coconut milk for richness
  • 2 tablespoons curry powder store-bought or homemade
  • 1 teaspoon turmeric optional, for depth
  • 1 teaspoon cayenne pepper adjust to heat preference
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tablespoon oil for searing and sautéing
  • to taste salt

Equipment

  • Slow cooker
  • Skillet
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk or spoon

Method
 

  1. Prepare all your ingredients by chopping the onion, mincing the garlic, and grating the ginger. Measure out your spices and cut the chicken into bite-sized chunks.
  2. In a skillet over medium heat, add a tablespoon of oil and sear the chicken pieces until golden brown on all sides, about 3-4 minutes per batch. This step adds flavor and helps lock in juices. Transfer the browned chicken to your slow cooker.
  3. In the same skillet, sauté the chopped onion, minced garlic, and grated ginger for about 5 minutes until fragrant and slightly caramelized, filling the air with a warm aroma. Transfer the sautéed aromatics to the slow cooker.
  4. Pour in the can of diced tomatoes and the coconut milk into the slow cooker. Add the curry powder, turmeric, cayenne pepper, and a pinch of salt. Stir everything together until well combined and the spices are evenly distributed.
  5. Set your slow cooker to low and cook for 6 to 8 hours. During this time, the flavors will meld beautifully, and the chicken will become tender and juicy. You’ll notice the sauce thickening and deepening in color as it cooks.
  6. Once the cooking time is up, check that the chicken is very tender and easily shredded with a fork. If the sauce is too thin, stir in a teaspoon of cornstarch mixed with cold water and cook on high for another 10 minutes until thickened.
  7. Turn off the slow cooker and let the curry rest for about 10 minutes. This allows the flavors to settle and deepen. Taste and adjust the seasoning, adding more salt or spices if desired.
  8. Serve your warm, fragrant chicken curry over steamed rice or with warm naan. Garnish with fresh cilantro or a squeeze of lemon for an extra burst of brightness. Enjoy the rich, saucy goodness with every bite.

Notes

Searing the chicken and sautéing aromatics before slow cooking enhances flavor. Adjust spice levels to suit your heat preference. If the sauce thickens too much during cooking, stir in a splash of broth or coconut milk to loosen it.