This slow cooker chicken curry is the weeknight version of a dish that usually asks for an hour at the stove. Chicken thighs, onion, garlic, ginger and a fistful of warm spices simmer in coconut milk and tomatoes until the meat is fork tender and the sauce is thick enough to coat rice.
The trick is a 5 minute stovetop start. Blooming the spices and softening the onion before they go into the cooker gives the sauce a depth that dump and go recipes cannot match.
It is mild enough for kids as written, easy to make hotter, and it reheats better than almost anything else in the fall dinner rotation. If you enjoyed our chicken tikka masala, this is its hands off cousin.
Why this recipe works
- Boneless chicken thighs stay juicy through a long cook where breasts would dry out and turn stringy.
- Blooming the spices in oil for 1 minute unlocks flavors that stay muted when spices are dumped in raw.
- Full fat coconut milk gives the sauce body and stays smooth. Light coconut milk tends to separate.
- Tomato paste plus canned diced tomatoes give acidity and color without watering the sauce down.
- Potatoes cook right in the sauce and soak up flavor, making the dish a true one pot meal.
- A finish of lime juice and fresh cilantro brightens everything after the slow simmer.
Ingredients you’ll need
Boneless, skinless chicken thighs. About 2 pounds, trimmed of excess fat and cut into 1 1/2 inch pieces. Thighs are forgiving in the slow cooker in a way breasts never are.
Onion, garlic and ginger. One large onion finely diced, five cloves of garlic and a 2 inch piece of fresh ginger, both grated. This trio is the backbone of the sauce.
Curry powder and friends. Two tablespoons of a good curry powder, plus 1 teaspoon each of ground cumin and garam masala, a 1/2 teaspoon of turmeric and a 1/4 teaspoon of cayenne. The blend tastes rounder than curry powder alone.
Coconut milk. One 13.5 ounce can of full fat coconut milk. Shake it well before opening.
Tomatoes. One 14.5 ounce can of diced tomatoes and 2 tablespoons of tomato paste.
Potatoes. One pound of Yukon Gold potatoes cut into 1 inch chunks. They hold their shape but turn creamy inside.
To finish. One cup of frozen peas, the juice of one lime and a big handful of chopped cilantro.
Ingredient notes and smart substitutions
Chicken thighs
Boneless breasts can work if you cut them into 2 inch pieces and cook on LOW for no more than 4 hours. Bone in thighs are excellent. Use 2 1/2 pounds, leave them whole and pull the meat off the bone before serving. Whatever cut you use, the chicken must be fully thawed before it goes into the cooker.
Curry powder
Brands vary widely in heat and sweetness. If yours is labeled hot, cut the cayenne. If it is a mild yellow blend, add an extra teaspoon of garam masala for depth. Two tablespoons of a Madras style blend can replace the curry powder, cumin and garam masala together.
Coconut milk
For a dairy based sauce, use 1 cup of heavy cream stirred in during the last 30 minutes instead of coconut milk at the start. Plain whole milk yogurt is traditional in many curries but curdles in a slow cooker, so stir 1/2 cup into the finished sauce only after turning off the heat.
Potatoes
Sweet potato in 1 inch chunks swaps one for one and adds sweetness that pairs well with the spices. Cauliflower florets can replace the potatoes but should go in during the last 90 minutes so they do not fall apart.
Fresh ginger
Use 1 teaspoon of ground ginger for the 2 inch piece, or 1 tablespoon of jarred ginger paste. Fresh is noticeably brighter, so grate a little extra into the finished curry if you used dried.
Cilantro
If you are one of the many people who taste soap in cilantro, finish with thinly sliced scallions and a few torn mint leaves instead.
How to make it
1. Soften the onion
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook for 5 to 6 minutes, stirring, until soft and golden at the edges. Add the garlic and ginger and cook 1 minute more.
2. Bloom the spices
Add the curry powder, cumin, garam masala, turmeric and cayenne to the skillet. Stir constantly for 45 to 60 seconds until the spices smell toasty and the oil turns deep orange. Add the tomato paste and stir for another 30 seconds.
3. Load the slow cooker
Scrape the onion mixture into a 6 quart slow cooker. Add the chicken, potatoes, diced tomatoes with their juices, coconut milk, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir so the chicken and potatoes are coated and mostly submerged.
4. Cook low and slow
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours. The chicken should register at least 165°F on an instant read thermometer and pull apart easily, and the potatoes should be tender when pierced. Do not lift the lid during the cook. Every peek costs 15 to 20 minutes of heat.
5. Add the peas and thicken
Stir in the frozen peas and cook 10 more minutes. If the sauce is thinner than you like, mash a few potato pieces against the side of the insert and stir. Or stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water, add it to the pot and cook on HIGH for 15 minutes.
6. Finish and taste
Turn off the cooker. Stir in the lime juice and most of the cilantro, saving some for the top. Taste for salt. Curry needs more than you think, so add it 1/4 teaspoon at a time until the flavors pop.
Common mistakes and how to fix them
The sauce is thin. The slow cooker traps every drop of moisture. Mash a couple of potato pieces into the sauce or use the cornstarch slurry described above. Cooking uncovered on HIGH for 20 minutes also works.
The chicken is dry. Breasts were used or the cook ran long. Stick with thighs and pull the pot at the low end of the time range once the chicken hits 165°F.
The coconut milk separated. Light coconut milk or a hard boil on HIGH usually causes this. Use full fat and cook on LOW when you can. A vigorous stir at the end brings it mostly back together.
It tastes flat. Salt and lime. Add them before you add more spice. If it still needs something, a teaspoon of sugar or a spoonful of mango chutney rounds out the acidity.
It is too spicy. Stir in an extra 1/2 cup of coconut milk or a few spoonfuls of plain yogurt after the heat is off. Serve with plenty of rice.
Timing and make ahead plan
Do the skillet step the night before. Cool the onion and spice mixture and refrigerate it in a container along with the cubed chicken in a separate container. In the morning, load everything into the cooker in under 5 minutes.
Started at 8 a.m. on LOW, the curry is ready between 1 and 2 p.m. Switch to WARM and it holds for 2 to 3 hours. Add the peas, lime and cilantro just before serving.
On a shorter timeline, HIGH for 3 hours gets dinner on the table with the same tenderness. Start rice about 25 minutes before the curry finishes.
The finished curry can be made 3 days ahead and reheated gently. It thickens overnight, so plan on a splash of water or broth.
Tips for the best slow cooker chicken curry
Do not skip the skillet step. It is 8 minutes of work and it is where most of the flavor comes from.
Cut the chicken into large pieces. Small cubes overcook and dry out even in thighs. Pieces around 1 1/2 inches stay juicy.
Keep the potato chunks at 1 inch or larger so they hold up over the long cook.
Taste the curry powder before you start. If it is stale or dull, use 3 tablespoons instead of 2. Ground spices lose strength after about a year in the cabinet.
Serve with something cooling. Plain yogurt, cucumber raita or mango chutney on the side balances the warmth of the spices.
Rest the curry for 10 minutes with the lid off before serving. The sauce tightens slightly as it cools from a simmer, and the flavors settle into each other.
Variations
Butter chicken style. Skip the potatoes. Stir 1/2 cup of heavy cream and 2 tablespoons of butter into the finished sauce and add an extra teaspoon of garam masala.
Thai inspired. Replace the curry powder, cumin and garam masala with 3 tablespoons of red curry paste and add 1 tablespoon of fish sauce and 1 teaspoon of brown sugar. Finish with basil instead of cilantro.
Chickpea and chicken. Add one drained 15 ounce can of chickpeas at the start and cut the chicken to 1 1/2 pounds. It stretches the pot to serve eight.
Extra vegetables. Add 2 cups of cauliflower florets or a diced red bell pepper for the last 90 minutes. Baby spinach can be stirred in at the end until it wilts.
Equipment that makes this easier
A 6 quart slow cooker fits this recipe with room to stir. A 5 quart also works.
A large nonstick or stainless skillet for the onion and spice step. The skillet that comes with some multicookers works for this too.
A microplane grater makes short work of the garlic and ginger and produces a paste that melts into the sauce. An instant read thermometer confirms the chicken has reached 165°F without cutting into it.
Scaling up or down
To halve the recipe, use a 4 quart cooker and keep the timing the same. One 13.5 ounce can of coconut milk is hard to halve neatly, so use the whole can and reduce the diced tomatoes to half a can.
Doubling requires an 8 quart cooker. Add about 1 hour to the LOW time and check that the chicken registers 165°F in the center of the pot, which heats slowest. Use 1 1/2 times the salt and spices to start and adjust at the end.
As written, the recipe feeds six with rice. With naan and a vegetable side, it stretches to eight.
What to serve with it
Steamed basmati or jasmine rice is the natural partner. Warm naan for scooping is even better, and a quick cucumber salad with yogurt cools things down.
For a bigger spread, a pot of hearty lentil soup served in small cups makes a warming starter that fits the flavors.
If you are planning a week of meals, this curry sits well in our 2 week fall weeknight dinner plan as the slow cooker night.
How to store, freeze and reheat
Refrigerator. Cool within 2 hours and store in airtight containers for up to 4 days. Keep rice separate so it does not soak up all the sauce.
Freezer. Freeze in 2 cup portions for up to 3 months. Potatoes soften slightly after freezing but stay pleasant. Coconut sauces can look grainy when thawed. A good stir while reheating brings them back.
Reheating. Warm on the stovetop over medium low with a splash of water or broth, stirring until the sauce is smooth and the chicken reaches 165°F. In the microwave, cover loosely and heat in 90 second bursts, stirring between each.
Leftover ideas
Shred any leftover chicken into the sauce and spoon it into warm tortillas with a little lime crema for curry tacos.
Toss it with cooked rice, pack it into a baking dish, top with cheese and bake at 375°F for 20 minutes for a curry rice bake.
Stuff the curry into a split baked potato or serve it over roasted cauliflower for a lighter second dinner.
Thin a cup of leftover sauce with broth and use it as the base for a quick soup with leftover rice, a handful of spinach and any remaining chicken. It is a completely different meal in 10 minutes, in the spirit of our slow cooker chicken and rice.
Nutrition notes
A serving of about 1 1/2 cups without rice lands roughly in the 420 to 480 calorie range with 30 to 34 grams of protein, 22 to 26 grams of fat and 20 to 24 grams of carbohydrates. Most of the fat comes from the coconut milk. These are estimates and will vary with your brand of coconut milk, the size of the chicken thighs and how well you trim them.
Light coconut milk cuts roughly 80 calories per serving but the sauce will be thinner and more prone to separating. A cup of cooked rice adds about 200 calories.
Slow Cooker Chicken Curry
A creamy, mildly spiced coconut chicken curry with potatoes and peas that simmers all afternoon in the slow cooker.
Equipment
- 6 quart slow cooker
- Large skillet
- Microplane grater
- Instant read thermometer
Ingredients
- 2 tbsp vegetable oil or ghee
- 1 large yellow onion, finely diced
- 5 cloves garlic, grated or minced
- 2 inch piece fresh ginger, peeled and grated (about 2 tbsp)
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper, or to taste
- 2 tbsp tomato paste
- 2 lb boneless, skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
- 1 lb Yukon Gold potatoes, cut into 1 inch chunks
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (13.5 oz) can full fat coconut milk
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
To finish
- 1 cup frozen peas
- Juice of 1 lime (about 2 tbsp)
- 1/2 cup chopped fresh cilantro
- Cooked basmati rice or naan, for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, for 5 to 6 minutes until soft and golden at the edges. Add the garlic and ginger and cook 1 minute more.
- Add the curry powder, cumin, garam masala, turmeric and cayenne. Stir constantly for 45 to 60 seconds until fragrant. Add the tomato paste and stir 30 seconds more.
- Scrape the onion and spice mixture into a 6 quart slow cooker. Add the fully thawed chicken, potatoes, diced tomatoes with juices, coconut milk, salt and pepper. Stir until the chicken and potatoes are coated.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3 1/2 hours, until the chicken registers at least 165°F and the potatoes are tender. Do not lift the lid during cooking.
- Stir in the frozen peas and cook 10 minutes more. If the sauce is thin, mash a few potato pieces against the side of the insert, or stir in a slurry of 1 tbsp cornstarch and 2 tbsp cold water and cook on HIGH for 15 minutes.
- Turn off the slow cooker. Stir in the lime juice and most of the cilantro. Taste and add salt 1/4 tsp at a time until the flavors are bright and balanced.
- Serve over basmati rice or with warm naan, topped with the remaining cilantro.
Notes
- Make ahead: Cook the onion and spice mixture up to 1 day ahead and refrigerate. Cube the chicken and store it separately.
- Chicken breasts: Cut into 2 inch pieces and cook on LOW for no more than 4 hours to avoid dry meat.
- Freezer: Cool completely and freeze in 2 cup portions for up to 3 months. Reheat to 165°F, stirring well to smooth the sauce.
- Heat level: Mild as written. Increase the cayenne to 1/2 or 3/4 tsp for medium heat.
Frequently asked questions
Can I put raw chicken in the slow cooker for curry?
Yes. Raw chicken is safe in a slow cooker as long as it is fully thawed before it goes in and cooks to at least 165°F. Never start with frozen chicken, which spends too long in the unsafe temperature zone.
Why is my slow cooker curry watery?
Slow cookers trap moisture, so sauces do not reduce. Mash a few potato pieces into the sauce, cook uncovered on HIGH for 20 minutes, or stir in a cornstarch slurry to thicken it.
Can I use chicken breasts instead of thighs?
You can, but cut them into large 2 inch pieces and cook on LOW for no more than 4 hours. Thighs stay juicier and are more forgiving if the cook runs long.
Can I use light coconut milk?
It works but the sauce will be thinner and more likely to separate. Full fat coconut milk gives a creamier, more stable sauce in the slow cooker.
How do I make slow cooker chicken curry spicier?
Increase the cayenne to 1/2 or 3/4 teaspoon, add a sliced fresh green chile with the onion, or stir in a spoonful of hot curry paste at the end.
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