Why not try this Slow Cooker Curry Chicken with Coconut Milk to make cooking curry easier. An easy mid week curry that can be popped in the slow cooker before work and all ready when you get home. Just steam some rice and you’re all set for a delicious comfort dinner any night of the week.
Making Curry Dishes
This week we celebrated my 49th birthday. What? I don’t really understand that number, but it’s here to stay and it’s only gonna’ get bigger…hahaha. And with every celebration, you know there has be food. I’ve said this many times, we don’t eat or have take out often. Generally, most of our meals are always cooked at home. But with it being my birthday, a dinner out was in order.
We tired out a new Indian restaurant that’s super close to our place and it was so delicious. If you ever look around the Blog you will notice how many Indian inspired dishes there are. Things like Spiced Onion Bhajis, Red Lentil Curry, Chicken Tikka Masala, Caramelized Onion and Almond Rice Pilaf, Coconut Curried Butternut Squash Soup and so much more. Take a look around and see what you love!
And keeping with my love for curry and Indian inspired dishes, I’m bringing you this Slow Cooker Curry Chicken with Coconut Milk. Curry made easy! Making a great curry can be very labour intensive and time consuming. But in the slow cooker, it’s super easy. Maybe not quick, but there’s so little hands on time. You literally just toss everything in the slow cooker and push start.
Does it give the same rich flavour as a labour intensive curry Honestly, no it doesn’t. But it was really tasty and the chicken was super tender. My family loved it and I’ve made it several times now. This is a dish for when you don’t have the time for hands on cooking and you can prep it early and get on with your day. More labour intensive curries like my Chicken Tikka Masala and Indian Butter Chicken are huge hits but require much more prep and hands on time.
So, let’s take a look how to make this super easy Slow Cooker Curry!
Here’s Everything We Need To Make the Slow Cooker Curry Chicken With Coconut Milk
- Chicken breasts
- Tomato paste
- Coconut milk
- Fresh ginger
- Garam masala
- Sweet paprika
- Chili flakes
- Black pepper
- Fresh parsley or cilantro
- Spring onion
REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.
Let’s Cook The Slow Cooker Curry
With all my recipes, I like to start out getting everything prepped and ready. It always makes life easier and less stressful!
- Cut the Chicken into small pieces – I used boneless skinless chicken breasts for this recipe. If you prefer, you can use chicken thighs. I cut them into about 2 inch pieces.
- Prepare fresh ingredients – I cut the onions into about 1 inch pieces, crushed the garlic and grated the ginger. Fresh ginger gives so much flavour, so I don’t recommend using ground ginger for this recipe.
Assemble Slow Cooker Dish
- Make your spice blend – In a small bowl combine all the dried spices with the salt and pepper. Stir to combine. This is not a spicy dish, it aromatic and smooth. If you prefer a spicier dish, add more dried chilies and double up on the fresh ginger.
- Add ingredients to the slow cooker– put the cubed chicken in the slow cooker. Sprinkle over the dried spices and stir to combine. Toss in the onions, garlic, ginger and tomato paste
Cook The Slow Cooker Chicken Curry
- Add Coconut Milk – Pour over the coconut milk and stir well. I used full fat coconut milk, but you can use reduced fat coconut milk. If you use reduced fat coconut milk, the sauce will be a little thinner.
- Cover and cook – put the lid on your slow cooker and turn setting to low and leave to cook for about 6 hours.
REMEMBER, All slow cookers vary a little in temperature. Yours may cook faster or take a little longer. I always recommend when trying a recipe for the first time, to adjust cooking times if you need to according to how your appliance cooks.
Finishing off The Dish
- Check for doneness – At the six hour mark (or before), this will be done and ready. check to make sure it’s fork tender and ready.
- Thicken sauce (if needed) – I’ve made this several times and did not need to thicken the sauce after cooking. However, if you do, here’s what you need to do. Add 1 tbsp of corn starch and 2 tbsp of water to a glass and stir well. Slowly pour it into the slow cooker, stirring as your pour. It will thicken quickly, so only pour as much as you need.
- Garnish the dish – I like to add a bit of freshness to curries. I’ve added freshly chopped cilantro and spring onions to dish to give it a complete finish. Delicious.
Tips For Slow Cooker Curry Chicken
- Make sure spices are fresh – did you know that spices actually lose their strong flavours after a while? So, if the ones you have are really old, I do recommend replacing them to get the best flavours.
- Use fresh garlic and ginger – Both of these are essential to adding to the end result. So don’t use dried garlic or ginger in this case.
- Additions you can make – you can add chopped bell peppers to the slow cooker if you’d like. It would make a great addition.
Knowing Your spices
Have your ever been overwhelmed when cooking dishes you are familiar with and not really knowing what the spices do? Take a look to help understand the spices used in this dish.
- Sweet Paprika – This is generally the most common type of paprika used and it’s not spicy or even sweet. It adds a brighter colour to the dish and a mild peppery flavour. It’s made from bright red peppers that are dried and ground. Check out these Paprika Spiced Potato Wedges for a great use of paprika.
- Turmeric – A very common placed spice these days and you can find it anywhere. It has a warm and bitter taste. It adds flavour and colour to all dishes. Don’t overuse this spice or you will taste it in the dish. These Moroccan Spiced Pork Kebabs make great use of Turmeric.
- Cumin – The flavour is earthy and aromatic. It has a hint of citrus and adds a lot of flavour to any dish. See the Cumin & Fennel Roasted Vegetables.
- Coriander – This has a warm and nutty flavour with a bit of spice. And, much like cumin, it adds a touch of citrus. This Carrot & Coriander Soup is full of flavours!
- Garam Masala– This is actually a purchased spice blend. Commonly using cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds. cloves, and nutmeg. It enhances the overall flavour in the dish. Used here in the Spicy Chickpea Curry.
What’s Great To serve With This Coconut Milk Based Curry
You can’t beat basic Basmati Rice to serve on the side. It always goes really well. Or you could try serving it with the Caramelized Onion and Almond Rice Pilaf. A nice vegetable side dish could be the Spiced Zucchini & Eggplant or the Onion Bhajis. And don’t forget the Stove Top Nann Bread to finish off the meal perfectly!
Friends, it’s a really easy dish and I hope you get a chance to try it out sometime this autumn. And did I even mention it’s just 300 calories a serving!! So you can add all the bread and rice you want! Just remember to turn on your slow cooker….hahaha. Happy Saturday and bring on all the comfort food.
Here’s Some More Great Chicken Curry Recipes You Might Like
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Get The Recipe!
Slow Cooker Curry Chicken with Coconut Milk
- 2 lbs chicken breasts boneless & skinless, cut into bite sized pieces
- 1 large onion roughly chopped
- 2 tbsp tomato paste
- 1 1/3 cups coconut milk
- 3 cloves garlic crushed
- 1 inch piece ginger peeled and grated
- 1 tablespoon garam masala
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 1/2 teaspoon dried chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- small bunch fresh parsley or cilantro finely chopped for garnish
- 1 spring onion finely diced for garnish
- In a small bowl combine the garam masala, sweet paprika, turmeric, cumin, coriander, dried chili flakes, salt and pepper. Stir to combine and set aside.
- Place the chicken in the slow cooker and sprinkle over the seasoning. Stir really well to coat. Add the chopped onion, tomato paste, garlic, ginger and coconut milk. Stir well.
- Cook on low for about 6 hours or until completely cooked and tender.
- Best served with Basmati Rice and Nann Bread.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
- Flavours – This is a sweeter curry and not too spicy. If you prefer, you can add a little more heat with dried chilies or even fresh.
- Sauce thickening – When this finishes cooking, give it a really good stir. If the sauce is on the thin side, you can thicken it up. Add one tablespoon of corn starch with two tablespoons of water to a small glass. Stir to combine. Pour a little into the curry and stir and add accordingly how thick you would like your sauce.
- Serving suggestions – I feel any sauce based curries go great with Basmati rice and Nann bread.
2 Comments on “Slow cooker Curry Chicken With Coconut Milk”
Am I going mad, or do you not state when you use the garlic and ginger?! Halfway though this recipe now.. Send help
Hey Fiona, I’m seeing it in the recipe card in the second step. Hope this helps.