This easy slow cooker chicken curry recipe has great depth of flavour and tender chicken thighs that are just ready to fall apart from the long slow cooking. Leave it to do its thing for a creamy, fuss-free coconut milk curry.
Easy Chicken Curry
No need to order takeout again, or buy overpriced ready meals. This slow cooker chicken curry recipe tastes so much better and it’s easy, made from scratch, with store cupboard spices and blends.
This really is the perfect mid-week, after work meal, as well as a Saturday night treat. Comforting and spicy, it’s just the thing to perk you up when you’re feeling jaded after a long day. Serve it with homemade pilau rice, chutney, flat breads and poppadums and you are good to go.
We like to make a generous batch and freeze some, so that we have a tempting supper at the ready, whenever we need a lift.
Slow Cooker Curry
At its best, curry is slow food. Long, slow cooking both intensifies the flavours, and tenderises the meat. Meals made in the slow cooker are ideal for batch cooking. You can go and do something fun with your Saturday afternoon and come home to several meals sorted in advance.
I usually cook for two, but this recipe feeds six, so is perfect both for entertaining and for stocking the freezer. I’m a huge fan of cooking once and eating twice or more!
Why Make Slow Cooker Chicken Curry
- This recipe is easy – brown off the meat then throw everything into the slow cooker and forget about it.
- It is delicious – rich intense curry and tender flavour filled chicken.
- Made in the slow cooker, it is largely hands off. All you need is about 10 minutes hands on time at the start.
- It is adaptable so you can easily adjust the spice level to suit your taste.
- It is perfect for batch cooking. Double it up and fill the freezer.
Slow Cooker Chicken Curry Ingredients
- Chicken Thighs – diced boneless chicken thighs. I always cook with chicken thighs and they are ideal for slow cooker recipes (more on chicken thighs below).
- Spices – I know it isn’t strictly cooking from scratch, but I’ve used a curry powder mix, garam masala, chilli flake (this is the outside of the chillies without the seeds so adds lots of lovely rich chilli flavour without the heat) and paprika for more flavour and colour.
- Ginger – Ideally fresh ginger is best. I buy a root then keep in a box in the freezer. When you need some, grate from frozen with a good Microplane style grater, or pare off what you need with a serrated knife, before returning to the freezer.
- Canned Tomatoes – These can be chopped or whole, it doesn’t matter as the whole ones will fall to pieces by the end of cooking.
Buying a reasonable brand (but not the most expensive) is well worth the extra few pennies. If you are using cheap tomatoes, add a little tomato puree/paste and a spoon of sugar to both enrichen and counteract the acidity of under-ripe tomatoes. You could also use passata here, or even a jar of tomato pasta sauce.
- Coconut Milk – A can of regular coconut milk is perfect. You can also use reduced fat coconut milk, or coconut cream with extra water.
I often use coconut milk powder in place of canned coconut milk. It works out far cheaper than canned coconut milk, saves space in the cupboard and has the huge advantage that you can make as much or little as you like, as thin or thick as you like.
- Butter – This is optional, but it adds a lovely texture and richness for that proper British Indian Restaurant style finish to the curry. Leave it out or add a little coconut oil if preferred.
- Chicken Stock – A cube or stock pot is perfect here. If using a cube, make it up into a thin paste with just a little water.
Chicken Thigh Curry
I nearly always cook with chicken thighs and they are great for this slow cooker curry. They are perfectly suited to long, slow cooking.
- They have far more flavour than breasts, as they are fattier.
- Because they tend to be fattier, they have a far better texture.
- They are far cheaper.
You want skinless, boneless chicken thighs for this curry recipe. You can buy them skinned and boned, but it is is very easy to prepare them yourself. I freeze the skin and bone for the next time I make chicken stock.
Although this is a slow cooker recipe, it starts with a frying pan (unless you have a fry function on your slow cooker). Frying the onion, then the chicken and spices makes a huge difference to the final flavour and texture, so don’t be tempted to skip this stage. It also seals the meat, so that it won’t fall into shreds as it cooks.
How To Make Slow Cooker Chicken Curry – Step by Step
Step by step instructions, with hints, tips and photos for how to make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Peel and finely dice the onion, add a glug of oil to a frying pan and sauté the onion until it is starting to turn golden. Remove from the pan and add to the slow cooker.
Step Two – Cut the chicken thighs into 2.5 cm / 1″ chunks. Add to the pan and fry until it is just starting to brown. You don’t want to cook the chicken through, just sear the outside.
Add the spices, grated ginger and chopped garlic and give it a good stir so the chicken is coated and the spices are starting to toast, and release their fragrance.
Fuss Free Tip
You are not fully cooking the chicken or spices at this point. Caramelizing the chicken adds some extra flavour (due to the Millard reaction), and cooking the spices in this way is similar to the technique of making a chicken tikka, which is packed with flavour.
Step Three – Add the chicken to the slow cooker together with the tomatoes, coconut milk, chicken stock/broth and butter.
Step Four – Give it all a good stir and put the lid on. Cook for half an hour on high. You can then continue to cook for a further 3–4 hours on high, or turn down to low for 5–6 hours.
I find that any longer than this doesn’t improve the curry and the chicken falls apart. Timings will depend on your own slow cooker, however, so adjust the timing if you know yours is always a little fast or slow. It’s always good to know your own equipment.
Step Five – If you prefer a thicker gravy, you can now thicken the curry. You can do this by leaving the lid ajar for the last 30-40 minutes of cooking, to allow the sauce to reduce, but my preferred method is with cornflour.
Put 2 heaped teaspoons of cornflour/cornstarch into a small bowl. Then scoop out a few spoons of the curry sauce and stir into the cornflour to make a thin paste. Pour into the curry and stir through. The sauce will start to thicken. If you want to go further, repeat.
When using cornflour to thicken a dish, ALWAYS add liquid to the cornflour in a separate bowl to make a paste before you stir it into the sauce. NEVER add dry cornflour to a dish of hot sauce. You will never get the lumps out.
Serving Suggestion
Serve garnished with some fresh coriander leaf (cilantro), slivered almonds, mango chutney, pilau rice, raita, and flat breads.
Variations
- Make different styles of curries by swapping in your favourite curry powder blend or paste.
- For a creamier, korma style curry, try swirling though some double cream at the end.
- Make this go further by adding a can of drained and rinsed chickpeas or lentils half an hour before the end of cooking time.
- It is really easy to add some extra vegetables into this slow cooker curry recipe. Just chop up and fry some bell peppers, mushrooms or courgettes with the onions at the start of cooking. Include chunks of raw vegetables along with the liquid or add precooked roast butternut squash or roast swede half an hour before the end of cooking.
Storage and freezing
This slow cooker recipe for chicken curry is designed for batch cooking. Like most casseroles, stews and slow cooked dishes, it is even better reheated the next day (although it is still amazing straight from the slow cooker).
Allow to cool, and as soon as it is cold pack into an airtight container. You can keep it in the fridge for up to 3 days, or freeze for 3 months. Defrost (from frozen) and reheat in a pan on the stove top, or heat in the microwave, making sure it is properly hot before serving.
I use plastic takeaway trays to freeze meals in. They hold the perfect amount for two, stack in the freezer, and go through the dishwasher umpteen times. Either reuse ones from the actual takeaway, or you can buy a stack from Amazon. I like the heavy duty Satco brand and find the 500 ml version is perfect for a serving for 2.
Hints and Tips
- You can make this chicken curry recipe on the stove top or in the oven instead. Use a good heavy casserole dish, with a lid that fits properly. Cook on a low heat (using a diffuser ring if necessary).
- Do not be tempted to sling it all in the slow cooker and skip the frying stage. It will be just about Ok – but that extra effort makes it so much better.
- Fresh spices are better. If that jar of curry powder has been in the cupboard for years, then please throw it and buy fresh.
FAQS
I use a generic medium curry powder from the supermarket. It has more of the slightly bitter flavours like turmeric and fenugreek, balancing out the sweeter spices in the garam masala. However, this dish is very flexible and you can use your own favourite curry seasoning, whether that’s a Madras or Jalfrezi mix.
If you prefer to leave out the coconut milk, use some extra water at the start of cooking. Then stir in some cream towards the end. You will still have a lovely, rich curry.
No problem! This slow cooker chicken curry recipe is very flexible so it doesn’t have to be thighs. Just dice and cook as you would chicken thighs.
More Curry Recipes
- Leftover Turkey Curry – speedy, easy and perfect for after Thanksgiving or Christmas
- Lamb Rogan Josh – fully flavoured with tender chunks of lamb
- Chicken Biryani – one pot, lightly spiced chicken and rice
- Homemade pilau rice – golden yellow, lightly spiced with butter finish (you can also make Instant Pot pilau rice)
- Raita – the classic refreshing and cooling curry accompaniment made with yogurt, cucumber and mint.
- Chicken Tikka Kebabs – a favourite tandoori style starter
More Chicken Recipes
- Honey Mustard Chicken Thighs – tender chicken thighs make their own sauce in this easy one pot.
- Greek Chicken – a Greek-inspired one pot with fragrant rice, herbs, lemon and chicken.
- Nandos Chicken – Copycat recipe for peri peri chicken.
- Hunters Chicken – make this British pub classic with just 5 ingredients in less than 30 minutes!
Easy Slow Cooker Chicken Curry
Ingredients
- 1 large onion (peeled and finely diced)
- 1 tsp vegetable oil
- 600 g chicken thighs (6 large thighs) (skinned, boned and cut into 2.5 cm / 1" chunks)
- 1 tbs fresh ginger (finely grated)
- 2 cloves garlic
- 2 tbs curry powder
- 1 tsp garam masala
- 1 tsp chilli flake (or to taste)
- 1 tsp paprika
- 1 can tomatoes (regular 440g can)
- 1 can coconut milk (regular 440g can)
- 1 chicken stock cube / stock pot
- 30 g butter
- 2 tsp cornflour (optional to thicken )
Instructions
- Peel and finely dice the onion, add a glug of oil to a frying pan and sauté the onion until it is starting to turn golden. Remove from the pan and add to the slow cooker.1 large onion, 1 tsp vegetable oil
- Cut the chicken thighs into 2.5 cm / 1" chunks. Add to the pan and fry until it is just starting to brown. You don't want to cook the chicken through, just sear the outside.600 g chicken thighs (6 large thighs)
- Add the spices, grated ginger and chopped garlic and give it a good stir so the chicken is coated and the spices are starting to toast, and release their fragrance.1 tbs fresh ginger, 2 cloves garlic, 1 tsp garam masala, 1 tsp chilli flake, 1 tsp paprika
- Add the chicken to the slow cooker together with the tomatoes, coconut milk, chicken stock/broth and butter.1 can tomatoes, 1 can coconut milk, 1 chicken stock cube / stock pot, 30 g butter, 2 tbs curry powder
- Give it all a good stir and put the lid on. Cook for half an hour on high. You can then continue to cook for a further 3–4 hours on high, or turn down to low for 5–6 hours.
- If you prefer a thicker gravy, you can now thicken the curry. You can do this by leaving the lid ajar for the last 30-40 minutes of cooking, to allow the sauce to reduce, or use cornflour. Put 2 heaped teaspoons of cornflour/cornstarch into a small bowl. Then scoop out a few spoons of the curry sauce and stir into the cornflour to make a thin paste. Pour into the curry and stir through.Do not be tempted to add the cornflour directly to the curry. It will clump and you will never get the lumps out.2 tsp cornflour
Notes
- You can make this chicken curry recipe on the stove top or in the oven instead. Use a good heavy casserole dish, with a lid that fits properly. Cook on a low heat (using a diffuser ring if necessary).
- Do not be tempted to sling it all in the slow cooker and skip the frying stage. It will be just about Ok – but that extra effort makes it so much better.
- Fresh spices are better. If that jar of curry powder has been in the cupboard for years, then please throw it and buy fresh.
- This recipe is worth 14 Weight Watchers Smart Points per person
Chloe
Chicken thighs in curry are my jam so I’m going to give the slow cooker function on my Instant Pot a trial with this recipe – it looks lovely and simple and delicious!
Melanie
I always prefer chicken thighs for curry, works really well. This is a great recipe with delicious results.
Gail Matthews
Really good family meal, and very popular with my lot. The smell was enough to get them drooling when they came back from school.
Liz
Made twice twice now to fill the freezer. You are so right – it absolutely is worth taking the time to fry off the chicken.
Rachel
Who knew a slow cooker curry could be so good. I’ve also made this with turkey.
Helen Best-Shaw
Turkey is an excellent idea too!
Michael B
you can’t beat a good chicken curry – love this one
Linda
so yummy and so easy. thank you
Natalie
I made this and my husband loved it. Having the second portion of it tonight.
Jo
So good and so full of flavour
Debbie
I’ve never trusted dump it all in recipes – it is SO much better when you fry the meat off
Helen Best-Shaw
I agree -the extra effort is well worth it