Slow cooker chicken curry
Comforting, hands-off chicken curry with coconut, warming spices and fresh coriander — perfect for busy evenings or a low-effort dinner party.
This is the kind of curry you let the slow cooker do the heavy lifting for you: simple prep, big flavours and juicy chicken that practically falls apart. Use full-fat coconut milk for a luxuriously silky sauce or a light version if you prefer less richness.
Perfect for a busy weeknight or to bring to a relaxed supper — serve with steamed rice or flatbreads and a crisp salad. The hands-off cook time means you can pop it on in the morning and come home to dinner ready to go.
Ingredients
- 800 g boneless skinless chicken thighs
- 30 ml vegetable oil
- 1 brown onion — large, finely sliced
- 4 garlic cloves — peeled and minced
- 25 g fresh ginger — peeled and grated
- 2 carrots — medium, thickly sliced
- 400 g tinned chopped tomatoes — one tin
- 30 ml tomato purée
- 400 ml coconut milk — full-fat for creaminess
- 150 ml low-salt chicken stock
- 10 ml ground coriander
- 10 ml ground cumin
- 5 ml turmeric
- 5 ml garam masala
- 5 ml smoked paprika
- 5 ml chilli powder — adjust to taste
- 5 ml salt — start amount; adjust at the end
- 5 ml black pepper
- 5 ml brown sugar
- 15 ml lemon juice — freshly squeezed
- 15 g fresh coriander — leaves chopped, for finish
Equipment
- slow cooker
Instructions
Trim any excess fat from the chicken thighs and cut into large bite-sized pieces. Finely slice the brown onion, peel and mince the garlic cloves and grate the fresh ginger. Thickly slice the carrots.
Heat the vegetable oil in a frying pan over medium heat. Add the chicken in a single layer and brown for 4–5 minutes, turning so pieces get a light golden crust. Transfer chicken to the slow cooker and, in the same pan, add the sliced onion and fry for 4–5 minutes until soft and starting to caramelise; add to the slow cooker.
To the slow cooker, add the minced garlic, grated ginger, ground coriander, ground cumin, turmeric, garam masala, smoked paprika, chilli powder, tomato purée, tinned chopped tomatoes, coconut milk, low-salt chicken stock, brown sugar, salt and black pepper. Stir well to combine so the spices are evenly distributed.
Cover and cook on low for 6 hours (21600 seconds) until the chicken is tender and the sauce is glossy. Do not remove the lid during cooking — lifting the lid drops the temperature and lengthens the cooking time.
When cooked, stir in the lemon juice and chopped fresh coriander. Taste and adjust seasoning — add more salt, pepper or chilli if needed.
Leave the curry to stand with the lid off for 10 minutes before serving to allow the sauce to settle and thicken slightly.
Tips
- If short on time, cook on high for 3 hours instead of low for 6 — cooking times vary by slow cooker model.
- For extra depth, brown the onions a little longer until deeply caramelised before adding to the slow cooker.
- If the sauce is too thin at the end, remove the lid and cook on high for 20–30 minutes to reduce, or whisk 1 tsp plain flour with a little water and stir it in to thicken (not gluten-free).
- This curry freezes well for up to 3 months; cool completely before freezing in portion-sized tubs.
- Stir through a spoonful of plain yoghurt at the table for a cooling finish (optional).
Substitutions
boneless skinless chicken thighs → boneless skinless chicken breasts, same weight
Noticeably differentcoconut milk → double cream, 200 ml (stir in at the end)
Noticeably differenttinned chopped tomatoes → tinned plum tomatoes, 400 g, roughly chopped before adding
Stays closelow-salt chicken stock → water, 150 ml (increase salt to taste)
Stays close
Nutrition
Per serving · estimated
- 678
- Calories
- 42 g
- Protein
- 15 g
- Carbs
- 50 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I use chicken breast instead of thighs?
Yes, but breasts cook faster and can dry out in long slow-cooker times. If using breasts, check at 3–4 hours on low and remove when cooked through.
My sauce is too thin — how do I fix it?
Remove the lid and cook on high for 20–30 minutes to reduce, or whisk 1 tsp plain flour with a little cold water and stir in to thicken (not gluten-free).
Can I make this dairy-free?
As written it is dairy-free (uses coconut milk). If you substitute cream or yoghurt, it becomes dairy-containing.
How should I store leftovers?
Cool quickly, transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Reheat thoroughly until piping hot.
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