Go Back

Crockpot Chicken Curry with Coconut Milk

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine Indian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs (900 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (14 oz / 400 ml) coconut milk
  • 1 can (14 oz / 400 g) diced tomatoes (optional for tanginess)
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chili powder or cayenne (adjust to taste)
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • 1 tbsp vegetable oil or coconut oil
  • 1 tsp sugar or honey (optional, to balance acidity)
  • 1–2 cups vegetables (optional: bell peppers, carrots, peas)
  • Fresh cilantro, chopped, for garnish
  • To Serve: Steamed basmati rice or naan bread

Instructions
 

  • Prep chicken: Pat chicken pieces dry and season lightly with salt and pepper.
  • Sauté aromatics (optional): In a skillet, heat oil and sauté onions, garlic, and ginger for 2–3 minutes until fragrant. This step enhances the flavor but can be skipped for convenience.
  • Combine ingredients in slow cooker: Add chicken, sautéed onion mixture (or raw), coconut milk, diced tomatoes, curry powder, cumin, coriander, turmeric, chili powder, salt, pepper, sugar/honey, and optional vegetables. Stir to combine.
  • Slow cook: Cover and cook on low for 4–5 hours or high for 2–3 hours until chicken is tender and cooked through.
  • Adjust consistency and seasonings: If the curry is too thick, add a little water or chicken broth. Taste and adjust salt, spice, or sugar as needed.
  • Serve: Garnish with fresh cilantro and serve hot with steamed rice or naan bread.