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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.
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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. 

Course Main Course
Cuisine Indian
Keyword chicken curry recipe, coconut milk, slow cooker curry chicken
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Author Sharon Chen

Ingredients

  • 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

Instructions

  1. Season chicken with salt and pepper and coat with cornstarch, set aside.

  2. 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.

  3. 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.

  4. Add chicken broth into the skillet, scraping up any browned bits.

  5. Add soy sauce or coconut aminos. Stir well. Cook until slightly thickened. Remove from heat.

  6. Place potatoes and carrots in a 6-quart slow cooker, followed by the chicken.

  7. Pour the curry sauce over the chicken. Cover and cook on low for 4-5 hours or until the chicken is tender.

  8. 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.

  9. Taste, season with salt and pepper if desired before serving.