This incredible slow cooker chicken curry recipe is SO easy to make it will blow your mind! Just like my slow cooker meatballs recipe, there’s no precooking required! There’s almost zero chopping to do and minimal pots to wash too. Face it, you know you’re onto a winner! This is a great, time saving, family recipe that is perfect for batch cooking and ideal for freezing! In actual fact, it tastes even better after being frozen. Wow – that’s a lot of perks for a slow cooker curry isn’t it?! So read on to learn everything you need to know to make this slow cooker chicken curry perfect for your family!
There’s something so wonderful about being able to switch on the slow cooker, go to work, then come home to a barrage of delightful aromas! This slow cooker chicken curry is no exception. (Come to think of it, so is this awesome beef massaman curry recipe!) The positives to this recipe are endless. Don’t believe me? Check it out…
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I’m not sure I’ve ever been able to think of that many positives to a recipe before. This slow cooker chicken curry is definitely a keeper in my house that’s for sure!
If you’re trying to keep things even healthier though, my slow cooker vegetarian chili, slow cooker vegetable curry and coconut chickpea curry recipes are exactly that and more. I freeze individual portions of it and take it hot in a flask for lunches at work. It’s feels SO good having a healthy hot lunch in Winter! (Especially as my work doesn’t have the facilities to heat/cook anything.) In fact, I bet you could do the same with this slow cooker curry recipe too!
If however, you want to expand your slow cooker chicken recipe archives, you absolutely need my slow cooker BBQ chicken recipe. This is AMAZING for family gatherings and guaranteed to receive lots of yummy noises. Very much like this slow cooker chicken curry haha! It really is insanely delicious. You totally need to try this one my lovely. I promise you won’t regret it.
Not made a slow cooker chicken curry before? Fear not! Here’s some tips to help you along the way.
Here is what you will need to serve 6
(For a printer friendly version, see the recipe card at the end of this post)
*I found coconut cream at Sainsbury’s. If you can’t source it, coconut milk is fine as a substitute but only use 400ml.
First, dice the chicken into evenly sized pieces (about 1 inch/2.5 cm) and place it into the bottom of the slow cooker. Season well with salt, mixing it around to ensure every piece is included.
Now that’s sorted, let’s get on with the sauce.
Prep your veg if you haven’t already (peel, deseed, quarter etc) then place the onion, garlic, green pepper, tomato puree, coconut cream, salt & curry powder into a food processor.
It’s worth noting that, if you don’t like your curry spicy, only use 2 tbsp of the curry powder. If you like it hot – increase it to 4 tbsp and maybe throw in a few chilli flakes too. If you’re somewhere in the middle (like me) stick to 3 tbsp. Still not sure? Start with 2 tbsp and taste it. gradually increase until you’re happy with the flavour.
Then give it a good blitz until everything is nice and smooth.
Perfect! Now pour the sauce over the chicken but don’t mix it. We want that chicken to stay near the bottom of the slow cooker for a bit so just leave it as it is and pop the lid on.
Wow, that was 10 mins of serious hard work right?! (Haha that’s what we’ll tell everyone else anyway!) Now it’s time to switch your slow cooker on low and leave it for 5 hours. Tic toc tic toc…
But Emma, your timer says 6 hours – why is that?
Well. After 5 hours is up, there’s still 1 hour left of cooking but we need to do something before we can finish. It’s looking a little watery right now isn’t it? Let’s see if we can fix that. Take the 2 tbsp of corn flour and mix it with 2 tbsp of cold water until completely dissolved. Pour it into the slow cooker and give everything a really good (but gentle) stir.
That should help thicken things up a bit! Pop the lid back on, restart your timer at 1 hour and wait for the finish line…
Is the timer beeping? I bet your house smells amazing round about now doesn’t it? Well it should, because we’re done. Hurrah!
You can serve it straight away with some pilau rice, scattered with a little chopped coriander and red chilli. OR you can allow it to cool completely and freeze in portions for a later date. (Refer to top tips earlier in the post for freezing advice.)
So how do you like your curry? Are you a meek and milk kind of person or a some like it hot kind of person? Let me know in the comments section below!
It’s always easier and way less frustrating when you have the right equipment! Check out my Top Products for Hassle Free Cooking. You can thank me later…
Will this simple yet incredibly delicious curry be making an appearance in your household? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org.
*Coconut cream is best for flavour and thickness. However, you can substitute for 400ml of coconut milk instead.
If saving for a later date - consume within 1 month of freezing.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Julia’s Simply Southern Meal Plan Monday #205
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