Description

This Crockpot Chicken Curry is a comforting dish featuring tender chicken in a creamy sauce of coconut milk and spices. With simple prep and rich flavors, it’s perfect for busy nights or gatherings.

Ingredients

Scale

2 pounds boneless & skinless chicken breasts or thighs
1 small onion (diced)
1 teaspoon garlic powder
1 teaspoon ground ginger
1 14-ounce can coconut milk
1 8-ounce can tomato sauce
2 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon brown sugar
2 tablespoons cornstarch
2 tablespoons cold water
Fresh cilantro (chopped, for garnish)
Cooked rice or naan (for serving)

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Instructions

Add the chicken to the slow cooker and sprinkle the diced onion, garlic powder, and ground ginger.
Combine coconut milk and tomato sauce in a bowl and whisk in the spices. Pour over the chicken.
Cover and cook on Low for 6 hours or High for 3 hours until chicken is fork-tender.
Whisk cornstarch and cold water, then stir into the curry. Cook uncovered on High for an additional 15 minutes to thicken the sauce.
Serve over rice or with naan, garnished with chopped cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing, it can be stored for up to 3 months. Reheat in the microwave or on the stovetop, adding a splash of liquid if needed.
Customizable with different spices or added vegetables like bell peppers or peas.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 540mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg