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Slow Cooker Chicken Curry
An easy slow cooker butter-style chicken curry finished with coconut milk. Frying the onion, garlic, ginger and spices in a pan first before anything goes into the slow cooker is what builds a base flavour that a long, gentle cook alone can't fully develop.
Total time
405 min
Prep
15 min
Cook
390 min
Difficulty
easy
Cuisine
Indian
gluten-free
Ingredients
1kgchicken thighs, diced
400mlcoconut milk
400gtinned crushed tomatoes
1large onion, diced
4 clovesgarlic
1 tbspginger paste
2 tbspcurry powder
1 tspgaram masala
1 tspturmeric
saltto taste
fresh coriander and riceto serve
Instructions
1
Fry onion, garlic, ginger and spices 3 minutes.
2
Add chicken. Seal briefly.
3
Transfer to slow cooker.
4
Add tomatoes and coconut milk.
5
Cook on LOW 6–7 hours or HIGH 3–4 hours.
6
Serve with rice and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
692
Protein
81.9g
Fat
33.7g
Carbs
15.8g
Fiber
5.5g
Sodium
210mg
Reviews
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★★★★★
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