Description
A flavorful and easy slow cooker chicken curry made with tender chicken, aromatic spices, and creamy coconut milk. Perfect for a comforting weeknight meal.
Ingredients
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can diced tomatoes, undrained
1 (14-ounce) can coconut milk
1/2 cup chicken broth
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/4 cup fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
Stir in the curry powder, ground turmeric, ground cumin, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker.
Add the chicken pieces to the slow cooker and stir to coat with the spice mixture.
Pour in the diced tomatoes with their juice, coconut milk, and chicken broth. Stir to combine.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Stir in the lemon juice and chopped cilantro just before serving.
Serve the chicken curry over steamed rice or with warm naan bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours