Description
A flavorful Slow Cooker Coconut Chicken Curry featuring tender chicken simmered in a rich and aromatic coconut milk-based curry sauce, infused with a blend of spices including curry powder, garlic, ginger, and Kashmiri red chili powder. This easy, hands-off recipe is perfect for a comforting dinner with vibrant Indian-inspired flavors.
Ingredients
Units
Scale
Chicken and Curry Base
- 500 grams Boneless Chicken Breast or chicken thighs
- 2 tablespoons Vegetable Oil
- 2 Medium Onions, finely chopped
- 1 tablespoon Garlic, finely minced
- 1/2 tablespoon Grated Ginger
- 2 tablespoons Curry Powder (a mixture of coriander powder, cumin powder, fennel powder, cardamom powder, cloves, cinnamon, turmeric powder; see notes)
- 1/4 cup Tomato paste
- 2 teaspoons Kashmiri Red chili powder or paprika
- 400 ml Full-fat Coconut milk
- Salt to taste
- Coriander leaves (cilantro), finely chopped for garnish
Instructions
- Prepare the curry base: Heat vegetable oil in a pan over medium heat. Add the finely chopped onions and cook until they start to soften and turn brown, about 5-7 minutes. Stir occasionally to prevent burning.
- Add garlic and ginger: Add minced garlic and grated ginger to the pan and sauté for about 1 minute until the raw smell fades.
- Add spices: Stir in the curry powder and cook for 30 seconds to release the aromas, stirring constantly.
- Combine ingredients in slow cooker: Transfer the onion-ginger-garlic-spice mixture to the slow cooker. Add the chicken pieces, tomato paste, Kashmiri red chili powder or paprika, salt, and full-fat coconut milk.
- Cook the curry: Mix everything well. Cover and cook on high for 3 hours or on low for 5 hours until the chicken is tender and flavors are well blended.
- Serve: Garnish with fresh chopped coriander leaves before serving. Enjoy with rice or naan.
Notes
- The curry powder used combines coriander, cumin, fennel, cardamom, cloves, cinnamon, and turmeric powders for depth. If your curry powder lacks some spices, add 1.5 tablespoons curry powder plus 1 teaspoon garam masala as a substitute.
- Kashmiri red chili powder is mild and imparts a rich red color; paprika can be used instead. To increase spiciness, add ½ teaspoon chili powder or ¼ to ½ teaspoon cayenne pepper according to taste.
- The curry powder amount creates a mild flavor, adjust to preference for stronger or milder taste.
- Use full-fat coconut milk for creamy texture; light coconut milk will reduce richness.
- This dish is great served with basmati rice or warm naan bread.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 23 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 90 mg
