Easy Slow Cooker Chicken Curry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
4 servings
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Calories
269 kcal
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Course
Main Course
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Cuisine
Indian
Easy Slow Cooker Chicken Curry
Description
The recipe features chicken thighs combined with diced onion, crushed garlic, grated fresh ginger, and a blend of curry powder and cayenne pepper for heat. Chopped canned tomatoes, mango chutney, and coconut milk create the flavorful sauce base. These ingredients are stirred together in a slow cooker and cooked on low for 5-6 hours or high for 3-4 hours, allowing the chicken to become tender and the flavors to meld.
Near the end, fresh spinach and chopped cilantro are added for brightness and a pop of green. The steady, low heat of the slow cooker develops a thick, flavorful curry with a balance of sweetness from the chutney and creaminess from the coconut milk.
This easy curry can be served with rice or bread and allows flexible spice adjustments by increasing cayenne or adding chili flakes. Substitutions include chicken breast or using curry paste if preferred. It can also be prepared on the stovetop by browning the ingredients and then simmering, with optional thickening of the sauce using a cornstarch slurry.
Ingredients
- 300 g chicken thighs either cut into chunks or left whole (see notes)
- 3 garlic crushed, clove
- 15 g ginger grated, fresh
- 1 onion small; diced
- 4 tablespoon curry powder
- 0.5 teaspoon cayenne pepper or more to taste
- 400 g tomato canned, chopped
- 200 ml coconut milk
- 4 tablespoon mango chutney
- 60 g spinach
- 15 g cilantro chopped, fresh
Instructions
- Add 1 Onion, 300 g Chicken thighs, 3 Garlic clove and 15 g Fresh ginger to the slow cooker pot.
- Add 4 tablespoon Curry powder and 0.5 teaspoon Cayenne pepper.
- Add 400 g Chopped tomatoes, 4 tablespoon Mango chutney and 200 ml Coconut milk.
- Stir well and cook on low for 5-6 hours or on high for 3-4 hours.
- 15 minutes before the end, add 60 g Spinach and 15 g Fresh coriander (cilantro).
Notes
- To increase spice, add more cayenne pepper or sprinkle red chili flakes before serving.
- Curry powder keeps the recipe simple, but using curry paste offers flavor variation.
- Chicken breast can be substituted for thighs; adjust cooking time accordingly.
- Browning the chicken and onion before slow cooking is optional but can add flavor.
- Chicken thighs can be cooked whole or cut into chunks; shredding after cooking is also an option.
- For stovetop preparation, brown ingredients first then simmer the sauce for about 40 minutes.
- If the curry sauce is too thin, thicken it with a cornstarch slurry added towards the end of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 269kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 262mg | 11% |
| Potassium | 851mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 1962IU | 39% |
| Vitamin C | 21mg | 23% |
| Calcium | 104mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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