Easy Slow Cooker Chicken Curry

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Close up of delicious chicken curry and yellow pilau rice.

4.91 from 11 votes

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.

Servings: people

Author: Helen Best-Shaw

Prep Time15

Cook Time5

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

Leftovers

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.

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.

Nutritional Information

This recipe is worth 14 Weight Watchers Smart Points per person

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.