Venture into the world of effortless cooking with this slow cooker curry chicken recipe that promises a burst of flavors with just a bit of prep. Perfect for busy weeknights or lazy weekends, this dish is a crowd-pleaser that requires minimal effort for maximum taste.
Why This Recipe Works
- The slow cooker does all the work, melding the spices and chicken into a deeply flavorful dish.
- Using coconut milk adds a creamy texture and a subtle sweetness that balances the spices.
- It’s a versatile recipe that allows for easy substitutions based on dietary preferences or what’s in your pantry.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 cup chicken broth
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Measuring cups and spoons
- Knife and cutting board
- Mixing spoon
Instructions
Prep Your Ingredients
Start by chopping the onion, mincing the garlic, and grating the ginger. These aromatics will form the flavor base of your curry. Season the chicken thighs with salt and pepper to taste. This step ensures your chicken is flavorful from the inside out.
Brown the Chicken
For an extra layer of flavor, brown the chicken thighs in a skillet over medium-high heat for about 3 minutes per side before adding them to the slow cooker. This step is optional but highly recommended for a richer taste.
Combine Everything in the Slow Cooker
Add the browned chicken thighs to the slow cooker. Sprinkle the curry powder and garam masala over the chicken. Add the chopped onion, minced garlic, grated ginger, coconut milk, and chicken broth. Stir gently to combine all the ingredients.
Cook on Low for 6 Hours
Set your slow cooker to low and let the magic happen for 6 hours. The long, slow cooking process allows the flavors to meld together beautifully and the chicken to become tender and juicy.
Serve and Enjoy
Once the cooking time is up, give the curry a good stir. Serve hot over a bed of steamed rice or with naan bread for a complete meal. Garnish with fresh cilantro if desired.
Tips and Tricks
For those who love a bit of heat, consider adding a diced jalapeño or a teaspoon of red pepper flakes to the slow cooker. If you’re short on time, you can cook the curry on high for 3 hours instead of low for 6. To thicken the sauce, mix a tablespoon of cornstarch with two tablespoons of water and stir it into the curry during the last 30 minutes of cooking.
Recipe Variations
- Swap chicken thighs for chicken breasts for a leaner option.
- Add vegetables like potatoes, carrots, or bell peppers for a more hearty dish.
- Use tofu instead of chicken for a vegetarian version.
- Experiment with different curry powders to find your preferred flavor profile.
Frequently Asked Questions
Can I use light coconut milk?
Yes, light coconut milk can be used for a less creamy and lower-calorie version of the curry. However, the full-fat version provides a richer texture and flavor.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this curry?
Absolutely! This curry freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Summary
This slow cooker curry chicken is a delicious, easy-to-make dish that’s perfect for any day of the week. With minimal prep and maximum flavor, it’s sure to become a staple in your recipe collection.
