Description
This Crockpot Chicken Curry brings irresistible flavor and simple prep together, making it the ideal comfort food for busy weeknights and gatherings with friends.
Ingredients
Scale
- 2 pounds boneless & skinless chicken breasts or thighs
- 1 small onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 14-ounce can coconut milk
- 1 8-ounce can tomato sauce
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt & ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan (for serving)
Instructions
- Add Chicken & Aromatics: Place chicken in the slow cooker and sprinkle onion, garlic powder, and ginger on top.
- Whisk the Sauces: In a bowl, mix coconut milk and tomato sauce with spices until blended.
- Cook Low & Slow: Pour the sauce over chicken and onions, cover, and cook on Low for 6 hours or High for 3 hours.
- Thicken the Sauce: Mix cornstarch with cold water, stir into curry, and cook on High uncovered for 15 minutes.
- Serve with Love: Spoon curry over rice or naan and garnish with cilantro.
Notes
Adjust the curry powder according to your spice preference for a milder or stronger flavor.
For a gluten-free option, ensure to use gluten-free soy sauce if adding additional flavor.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg