Slow Cooker Chicken Curry Recipe

I just made Crockpot Curry Chicken that tastes like a cheat code for weeknight dinner, and I guarantee you’ll want this in regular rotation.

I’m obsessed with this slow cooker chicken curry because it tastes way more complex than the effort suggests. I love how coconut milk makes everything silk, and the spices hit bold but not stupidly loud.

I throw in boneless skinless chicken thighs so it feels like real food, not vibes. And the smell?

Total draw-you-in. I’ll admit I make it on lazy weeknights and pretend it was a restaurant night.

It’s like Curry In Crockpot energy and even shows up on Crockpot Chicken Curry Recipes Healthy lists. No pressure, just big taste every single.

My mouth waters typing this now.

Ingredients

• Chicken thighs: juicy protein that soaks up spices, makes it hearty and comforting.
• Yellow onion: sweet base, it’s the flavor backbone you’ll notice first.
• Garlic: punchy aroma, basically makes everything taste like home-cooked magic.
• Fresh ginger: bright zing, cuts through creaminess and adds warmth.
• Curry powder: your favorite blend brings familiar spice and color to the sauce.
• Garam masala: warm, toasty notes for depth without being overpowering.
• Turmeric: golden color and subtle earthiness, it feels kind of healthy.
• Cumin: smoky warmth, it gives that dinner-table comfort vibe.
• Paprika: mild sweetness and color, it rounds out the spice mix.
• Cayenne pepper: optional heat, adds a cheeky kick if you want fire.
• Tomato paste: concentrated tang, it makes the sauce more savory and rich.
• Coconut milk: creamy richness, it softens spices and makes it silky.
• Chicken broth: thins or flavors the sauce, it’s the umami helper.
• Brown sugar or honey: subtle sweetness, balances the tang and spice.
• Potatoes or carrots: comfy bulk, they soak up sauce and add texture.
• Oil: heats spices and keeps things from sticking, simple and useful.
• Salt and pepper: basic seasoning, you’ll tweak these to make it sing.
• Lime or lemon juice: bright finish, it lifts everything at the end.
• Cilantro: fresh herb garnish, it’s optional but feels lively on top.
• Cornstarch slurry: quick thickener, use it if you want a saucier finish.

Ingredient Quantities

• 2 pounds boneless skinless chicken thighs, cut into bite size pieces
• 1 large yellow onion, roughly chopped
• 3 to 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons curry powder (use your favorite blend)
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper, optional for heat
• 1 tablespoon tomato paste
• 1 (14 ounce) can full fat coconut milk
• 1/2 cup low sodium chicken broth
• 1 tablespoon brown sugar or honey, optional
• 2 medium potatoes, peeled and diced, or 2 carrots sliced (or both)
• 1 tablespoon vegetable oil or olive oil
• Salt and black pepper, to taste
• 1 tablespoon lime juice or lemon juice, added at the end
• Fresh cilantro leaves for garnish, chopped, optional
• 1 to 2 teaspoons cornstarch mixed with equal water for thickening, optional

How to Make this

1. Heat the oil in a skillet over medium-high heat and brown the chicken pieces in batches for 2 to 3 minutes per side until lightly golden; you dont have to cook through, just get some color. Transfer chicken to the slow cooker.

2. In the same skillet add the chopped onion, garlic and ginger and cook for 2 to 3 minutes until fragrant and slightly softened, scraping up browned bits.

3. Stir in the curry powder, garam masala, turmeric, cumin, paprika, cayenne (if using) and tomato paste; cook for about 1 minute to bloom the spices, then scrape everything into the slow cooker over the chicken.

4. Add the coconut milk, chicken broth, brown sugar or honey (if using), diced potatoes and/or sliced carrots to the slow cooker; season with salt and pepper. Give it a good stir so the spices are evenly distributed.

5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is tender and the potatoes are cooked through.

6. About 20 minutes before serving check seasoning and texture. If the sauce seems thin, whisk the cornstarch with equal water and stir it into the curry, then cover and cook on HIGH for another 15 to 20 minutes until thickened.

7. Stir in the lime or lemon juice at the end to brighten the flavors and adjust salt and pepper to taste.

8. If you want a smoother, creamier sauce you can mash a few potato pieces against the side of the cooker with a spoon and stir, or pulse a portion in a blender and mix back in.

9. Serve hot over rice or naan, sprinkle chopped cilantro on top and add extra lime wedges on the side. Enjoy it while its warm.

Equipment Needed

1. Large skillet or frying pan
2. Slow cooker or crockpot
3. Cutting board
4. Chef’s knife
5. Measuring spoons and measuring cups
6. Wooden spoon or heatproof spatula
7. Tongs (for browning chicken)
8. Small bowl and whisk or fork (for cornstarch slurry)

FAQ

Slow Cooker Chicken Curry Recipe Substitutions and Variations

• Chicken thighs: swap for boneless skinless chicken breasts (cut smaller so they dont dry), or turkey breast or thighs, or use firm tofu for a vegetarian option (paneer is great too).
• Coconut milk: use canned light coconut milk (less rich), regular dairy cream or half and half for a creamier curry, or almond milk plus a tablespoon of butter for some fat.
• Potatoes/Carrots: substitute sweet potatoes, turnips, or butternut squash for a sweeter, earthier note; frozen mixed veggies work in a pinch too.
• Curry powder: use garam masala plus extra turmeric and cumin if you dont have a blend, or try a store bought tikka masala or madras powder for a different flavor profile.

Pro Tips

1. Brown in batches, don’t crowd the pan. If you dump all the chicken in at once it steams not sears, and you lose that nutty browned flavor. Also don’t worry about cooking it through, just get some good color and the slow cooker will finish it.

2. Bloom the spices in oil till fragrant. Give them at least 30 to 60 seconds in the hot pan with the onion and tomato paste so the oils pop and the curry tastes deeper. If it smells bland skip back and cook them a bit more, but don’t burn them.

3. Cut veg to match cook time. If you want potatoes soft and falling apart dice them small, if you want them firmer make bigger chunks. Same with carrots. Or par-cook dense veggies a little so they finish at the same time as the chicken.

4. Brighten and balance at the end. Always add the lime or lemon at the very end and taste for salt. A splash of acid and a tiny pinch more salt can turn a flat curry into something lively. If it’s too thin, mash a couple potato pieces or use the cornstarch slurry, but add the slurry sparingly so it doesn’t get gluey.