Slow Cooker Curry Chicken
When the days are cold, rainy, and dark, what better way to warm up than with a creamy, spicy slow-cooker curry chicken? This curry sauce is loaded with aromatics such as ginger, garlic, turmeric, and jalapeño, then slow-cooked with fresh vegetables and creamy coconut milk. You can count on this chicken curry recipe to keep you toasty (while also giving your digestive system a boost).
Garam masala, tomato paste, and curry powder take the lead in flavoring this delicious slow-cooker curry chicken dish. We figured it couldn’t hurt to also add a few cups of Kettle & Fire Chicken Bone Broth to the sauce to enhance the savory flavor.
How Long to Cook Chicken Curry?
Since this slow-cooker curry chicken takes around five hours to cook, it’s perfect to put together in the early afternoon to have ready in time for dinner. This recipe yields six to eight servings, so it’s a great option to keep in mind for your meal prep schedule during the colder months.
What to Serve with Slow-Cooker Curry Chicken
For a healthier option, you can serve this slow-cooker curry chicken on top of a bed of quinoa, which is higher in protein and fiber than white rice. For a low-carb option, serve this curry chicken on it’s own with a mixed green salad on the side. A minty yogurt salad dressing would be a perfect pairing.
Of course, if you want to go the traditional Indian route, then gluten-free naan or basmati rice works great.
Note: This slow-cooker curry chicken is on the mild side, but you can increase the heat by adding extra jalapeño peppers or a dash of cayenne. Have fun with the flavors and experiment at your own risk.
Slow Cooker Curry Chicken
This slow-cooker curry chicken is made with juicy chicken thighs in a mild curry sauce, then slow-cooked with spices, fresh veggies, and coconut milk.
- 4 pounds bone-in chicken thighs skin removed and fat trimmed
- Salt and pepper
- 1/4 cup cornstarch
FOR THE CURRY SAUCE:
- 3 tablespoons coconut oil
- 3 tablespoons mild or sweet curry powder
- 1 teaspoon garam masala
- 1 tablespoon turmeric
- 2 medium white onions chopped
- 1 jalapeño pepper seeded and minced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons tomato paste
- Salt to taste
- 2 1/2 cups Kettle & Fire Chicken Bone Broth
- 3 tablespoons soy sauce (substitute coconut aminos for a gluten-free version of this recipe)
FOR THE SLOW COOKER:
- 1 1/2 pounds red potatoes scrubbed and cut into 1-inch pieces
- 4 medium carrots scrubbed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 Roma tomatoes chopped
- 1 cup coconut milk
- 1/4 cup fresh cilantro
Season chicken with salt and pepper and coat with cornstarch, set aside.
Heat coconut oil in a large skillet over medium heat until shimmering. Add curry powder, garam masala, and turmeric and cook until fragrant, about 10 seconds.
Stir in onions, jalapeño pepper, garlic, ginger, tomato paste and a pinch of salt and cook, stirring often, until the onions are lightly browned and softened, about 10 minutes.
Add chicken broth into the skillet, scraping up any browned bits.
Add soy sauce or coconut aminos. Stir well. Cook until slightly thickened. Remove from heat.
Place potatoes and carrots in a 6-quart slow cooker, followed by the chicken.
Pour the curry sauce over the chicken. Cover and cook on low for 4-5 hours or until the chicken is tender.
Let the cooking liquid settle for 5 minutes and remove fat from the surface using a big spoon. Stir in peas, tomatoes, coconut milk and cilantro. Let it stand until the peas and tomatoes are heated through, about 5 minutes or longer.
Taste, season with salt and pepper if desired before serving.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook