Go Back
Slow Cooker Chicken Curry

Creamy Slow Cooker Chicken Curry Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Calories: 498
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp mild curry powder
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can full-fat coconut milk
  • 1 tsp salt
  • ¼ cup plain yogurt
  • Fresh cilantro, for serving

Method
 

  1. Heat oil in a skillet over medium-high. Season chicken with salt and pepper, then sear for 4 to 5 minutes per side until golden. Transfer to a slow cooker.
  2. In the same skillet, cook onion for 3 minutes. Add garlic, ginger, curry powder, garam masala, and turmeric; stir for 1 to 2 minutes until fragrant. Scrape over the chicken.
  3. Pour the tomatoes, coconut milk, and salt into the skillet. Bring to a simmer, scraping up browned bits, then pour over the chicken. Cover and cook on low for 4 hours or high for 2 to 3 hours.
  4. Remove chicken, shred, and stir back into the sauce along with the yogurt. Serve over rice and top with cilantro.

Notes

If using garam masala at the end for a fresher spice note, stir it in when you add the yogurt. The dish can sit on the warm setting for up to 30 minutes before serving, but do not keep it on warm for hours or the chicken may start to break down too much.