Slow Cooker Chicken Curry Recipe

Delicious Slow Cooker Chicken Curry Recipe

If you're on the lookout for a comforting and delicious meal that practically cooks itself, look no further than this Slow Cooker Chicken Curry! This dish is a fantastic blend of tender chicken, aromatic spices, and a rich coconut sauce that will transport your taste buds straight to India. Whether you're an experienced home cook or a beginner, this recipe is designed to be simple and satisfying. Plus, it’s perfect for busy days when you want to come home to a warm, aromatic meal without the fuss. Let’s dive into this exciting culinary adventure!

Ingredients

For the Chicken Curry:

2 pounds (900g) boneless, skinless chicken thighs
1 large onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14oz/400ml) coconut milk
1 can (14oz/400g) diced tomatoes
3 tablespoons curry powder
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 cup (240ml) chicken broth
1 cup (150g) frozen peas
Fresh cilantro for garnish (optional)

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Instructions

Prepare the Chicken: In a large bowl, season the chicken thighs with salt, pepper, and half of the curry powder. Mix well to ensure the chicken is evenly coated.
Sauté the Aromatics: In a skillet over medium heat, add the vegetable oil. Once hot, sauté the diced onions until they are translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Combine Ingredients in the Slow Cooker: Transfer the sautéed onions, garlic, and ginger to the slow cooker. Add the seasoned chicken thighs, remaining curry powder, garam masala, turmeric, cumin, diced tomatoes, coconut milk, and chicken broth. Stir until well combined.
Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
Add Peas: In the last 30 minutes of cooking, add the frozen peas to the slow cooker. Mix well and cover again.
Serve: Once cooked, taste and adjust seasoning if necessary. Serve hot over rice or with naan. Garnish with fresh cilantro if desired.

Frequently Asked Questions (FAQ)

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts. However, chicken thighs are recommended for their juiciness and flavor, especially in slow cooking.

2. What can I substitute for coconut milk?

If you prefer a lighter alternative, you can use low-fat milk or unsweetened almond milk. Keep in mind that the flavor and creaminess will differ slightly.

3. How should I store leftovers?

Allow the chicken curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months.

4. Can I add vegetables to the curry?

Absolutely! You can add vegetables like bell peppers, carrots, or sweet potatoes. Just be mindful of the cooking time; add firmer vegetables earlier in the cooking process.

5. What can I serve with chicken curry?

This chicken curry pairs wonderfully with steamed rice or naan bread. You can also serve it with a side of cucumber raita for a refreshing contrast.

Now you have a delightful Slow Cooker Chicken Curry recipe that’s sure to become a favorite in your household. The beauty of this dish lies not only in its rich flavors but also in its simplicity. So grab your slow cooker and get ready to enjoy a fabulous meal with minimal effort!