This slow cooker chicken curry is a delicious way to enjoy a homemade curry with minimal hands-on cooking. The chicken cooks gently with the spices and sauce, creating a comforting, flavour-packed meal that's ideal for busy weeknights.
It's a great alternative to ordering a takeaway when you're craving a warming curry at home. Serve it with rice, naan bread or your favourite Indian sides for a satisfying dinner the whole family can enjoy.
The original recipe is from the Olive magazine. There's not much prep to do, there's only one instruction step and you end up with a really delicious curry that is full of flavour, incredibly moreish, with super tender fall apart chicken - yum.
If you're working from home either all the time or a couple of days during the week, either put it on first thing and it'll be ready by lunchtime and can be reheated for your evening meal. Or, put it on at lunchtime or early afternoon and it'll be ready in time to eat at night.
Tips
- Leftovers can be enjoyed for lunch the next day or freeze them for another day - portion up and place in an airtight container, leave to cool and then pop into the freezer. Defrost overnight and reheat in a pan on the hob or heat it up in the microwave.
- Optional variations:
- Tomato-based chicken curry - swap the tin of coconut milk for a tin of chopped tomatoes as the main sauce base for a brighter, savoury flavour.
- Chicken and potato curry - add chunks of potatoes for a heartier one-pot meal, adjusting the liquid and cooking time as needed.
- Mild chicken curry - reduce the amount of chillies used or remove the seeds for a gentler flavour.
- Spicy slow cooker chicken curry - add extra chilli for more heat. Increase it gradually and taste the sauce before serving.
- Chicken and spinach curry - stir spinach into the curry towards the end of the cooking time so that it wilts without losing too much of its colour and texture.
- This slow cooker chicken curry recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - raw chicken can be cooked in a slow cooker when the recipe is designed for it. Follow the recipe's cooking times and ensure the chicken is fully cooked throughout before serving. Browning first can add flavour, but it isn't always necessary.
Chicken thighs are generally more forgiving during longer cooking because they tend to remain moist and tender. Chicken breast can also work, but it may dry out if cooked for too long, so follow the recipe's recommended timing.
The time depends on the recipe, the size of the chicken pieces and whether you use the low or high setting. Follow the tested timings for your recipe and check that the chicken is fully cooked before serving.
Thaw chicken thoroughly in the fridge before adding it to the slow cooker. Starting with frozen chicken can keep it at an unsafe temperature for too long while the slow cooker heats up.
Slow cookers retain moisture, and ingredients such as chicken and vegetables release liquid during cooking. If the sauce is too thin, follow the recipe's thickening instructions. Depending on the recipe, this may involve reducing the sauce or adding a suitable thickener near the end.
The best method depends on the sauce. You may be able to simmer it uncovered towards the end if your recipe permits, or add a small amount of cornflour mixed with cold water. Add thickener gradually and stir well to avoid lumps.
Yes - if coconut milk suits the recipe's flavour profile. The amount and timing depend on the other ingredients and the texture you want. Follow the recipe if it already includes coconut milk rather than adding more automatically.
Yes - add extra chilli or use a hotter curry paste, increasing the amount gradually. Taste the sauce before serving, as the strength of different chillies and curry pastes can vary.
Yes - provided you cool and store it safely after cooking. Refrigerate it promptly in a suitable covered container and reheat it until piping hot throughout before serving.
Chicken curry can generally be frozen in suitable portions. Cool it promptly, package it in freezer-safe containers and label it with the date. Defrost safely and reheat thoroughly. Sauces containing dairy or coconut milk may change texture slightly after freezing.
Basmati rice, coconut rice, naan and saag aloo are all suitable options. Choose accompaniments that complement the flavours and richness of your curry.
Some recipes allow either setting, but the cooking times differ and aren't always directly interchangeable. Follow the tested setting and timing for your recipe, and check that the chicken is fully cooked throughout.
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How to make this Slow Cooker Chicken Curry
Ingredients
- 600g skinless boneless chicken thighs, quartered
- 1 large onion (approx. 180g), finely chopped
- 2 cloves garlic, crushed
- 2cm piece of ginger, finely chopped (skin left on for extra heat - optional)
- 2 green chillies, finely chopped
- 400ml tin coconut milk
- 1 tbsp tomato purée
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp mild chilli powder
- 0.5 tsp smoked paprika
- 2 tsp ground turmeric
- salt and freshly ground black pepper
- a handful of leaves of fresh coriander, chopped
Instructions
- Heat the slow cooker to high. Put all the ingredients except the coriander in the slow cooker. Stir well, then cook for 4 hours. Season, to taste, stir in the coriander and serve with your favourite Indian sides.
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Slow Cooker Chicken Curry
Equipment
Ingredients
- 600 g (1.3 lb) skinless boneless chicken thighs quartered
- 1 large onion (approx. 180g) finely chopped
- 2 cloves garlic crushed
- 2 cm piece of ginger finely chopped (skin left on for extra heat - optional)
- 2 green chillies finely chopped
- 400 ml (14 oz) tin coconut milk
- 1 tbsp tomato purée
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp mild chilli powder
- 0.5 tsp smoked paprika
- 2 tsp ground turmeric
- salt and freshly ground black pepper
- a handful of leaves of fresh coriander chopped
Instructions
- Heat the slow cooker to high. Put all the ingredients except the coriander in the slow cooker. Stir well, then cook for 4 hours. Season, to taste, stir in the coriander and serve with your favourite Indian sides.
Notes
- Leftovers can be enjoyed for lunch the next day or freeze them for another day - portion up and place in an airtight container, leave to cool and then pop into the freezer. Defrost overnight and reheat in a pan on the hob or heat it up in the microwave.
- Optional variations:
- Tomato-based chicken curry - swap the tin of coconut milk for a tin of chopped tomatoes as the main sauce base for a brighter, savoury flavour.
- Chicken and potato curry - add chunks of potatoes for a heartier one-pot meal, adjusting the liquid and cooking time as needed.
- Mild chicken curry - reduce the amount of chillies used or remove the seeds for a gentler flavour.
- Spicy slow cooker chicken curry - add extra chilli for more heat. Increase it gradually and taste the sauce before serving.
- Chicken and spinach curry - stir spinach into the curry towards the end of the cooking time so that it wilts without losing too much of its colour and texture.
- This slow cooker chicken curry recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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