Description
This Slow Cooker Coconut Chicken Curry is a flavorful and creamy Indian-inspired dish made with tender chicken simmered in a fragrant curry base of onion, garlic, ginger, and a blend of spices, enriched with rich full-fat coconut milk. It’s an easy set-and-forget recipe perfect for busy days, delivering delicious and comforting meals with minimal effort.
Ingredients
Units
Scale
Chicken and Spices
- 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
- 2 tablespoons curry powder (a blend of coriander, cumin, fennel, cardamom, cloves, cinnamon, and turmeric)
- 1/4 cup tomato paste
- 2 teaspoons Kashmiri red chilli powder or paprika
- Salt to taste
Coconut Milk and Garnish
- 400 ml full-fat coconut milk
- Fresh coriander leaves (cilantro), finely chopped, for garnish
Instructions
- Prepare the curry base: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the finely chopped onions and cook until they start to soften and brown, about 5-7 minutes. Then add the minced garlic and grated ginger, sauté for 1 minute until fragrant and the raw smell disappears.
- Add spices to the base: Stir in 2 tablespoons of curry powder and sauté for 30 seconds until aromatic, stirring continuously to prevent burning.
- Combine ingredients in slow cooker: Transfer the onion-ginger-garlic curry base to the slow cooker. Add the 500 grams of chicken pieces along with ¼ cup tomato paste, 2 teaspoons Kashmiri red chili powder or paprika, salt to taste, and 400 ml full-fat coconut milk. Stir well to combine all ingredients evenly.
- Cook the curry: Cover and cook on high for 3 hours or on low for 5 hours until the chicken is tender and cooked through.
- Serve garnished: Before serving, sprinkle freshly chopped coriander leaves over the curry for a fresh finish.
Notes
- The curry powder used is a homemade mix of coriander, cumin, fennel, cardamom, cloves, cinnamon, and turmeric. If using a simpler store-bought curry powder containing only coriander, cumin, fennel, and turmeric, add 1.5 tablespoons of curry powder and 1 teaspoon of garam masala for better flavor.
- Kashmiri red chili powder provides a mild heat and vibrant red color; paprika can be used as a substitute.
- For extra spiciness, add ½ teaspoon of chili powder or ¼ to ½ teaspoon of cayenne pepper according to taste.
- Use full-fat coconut milk for the best creamy texture and rich flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 22 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
