Description
A flavorful Slow Cooker Coconut Chicken Curry featuring tender chicken simmered in a rich, aromatic coconut milk base infused with curry spices, garlic, ginger, and Kashmiri chili powder. This easy-to-make dish offers a comforting, creamy curry perfect for a delicious family meal.
Ingredients
Units
Scale
Chicken and Base
- 500 grams boneless chicken breast or chicken thighs
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 1 tablespoon garlic, finely minced
- 1/2 tablespoon grated ginger
Spices and Sauce
- 2 tablespoons curry powder (blend of coriander, cumin, fennel, cardamom, cloves, cinnamon, turmeric)
- 1/4 cup tomato paste
- 2 teaspoons Kashmiri red chili powder or paprika
- 400 ml full-fat coconut milk
- Salt to taste
- Fresh coriander leaves, finely chopped (for garnish)
Instructions
- Prepare the curry base: Heat vegetable oil in a pan over medium heat. Add finely chopped onions and cook until they soften and start to brown, about 5-7 minutes.
- Add garlic and ginger: Stir in minced garlic and grated ginger, sautéing for about 1 minute until the raw aroma disappears.
- Incorporate spices: Add curry powder to the pan and sauté for 30 seconds, stirring continuously to release the aromatic flavors without burning.
- Combine ingredients in slow cooker: Transfer the onion-ginger-garlic and curry blended base into the slow cooker. Add chicken pieces, tomato paste, Kashmiri chili powder or paprika, salt, and coconut milk. Stir well to combine all ingredients evenly.
- Cook the curry: Cover the slow cooker and cook on high for 3 hours or on low for 5 hours until the chicken is tender and fully cooked.
- Garnish and serve: Before serving, sprinkle freshly chopped coriander leaves over the curry to add freshness and color.
Notes
- The curry powder used is a mixture of coriander, cumin, fennel, cardamom, cloves, cinnamon, and turmeric for complex flavor. If using a simpler curry powder, add 1 teaspoon garam masala for depth.
- Kashmiri red chili powder provides a mild heat and vibrant red color; paprika is a suitable substitute.
- Adjust spice levels by adding ¼ to ½ teaspoon cayenne pepper if more heat is desired.
- Use full-fat coconut milk for a creamy texture; light versions may result in a thinner curry.
- Chicken thighs can be used instead of breasts for juicier results.
Nutrition
- Serving Size: 1 serving
- Calories: 454 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 22 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
